There’s nothing quite like the warm, fragrant steam that greets you when you lift the lid off a freshly steamed Traditional Christmas Pudding Recipe. After testing this recipe four times, I’ve learned how to spot the moment when the pudding’s glossy surface bubbles just right and releases a nutty toasted scent through my kitchen. Each trial taught me subtle shifts in texture—how a little extra brandy deepens the color and aroma, or how folding in marshmallows adds soft pockets of sweetness.
Why You’ll Love Traditional Christmas Pudding Recipe
- Deep, caramel notes from dark brown sugar and brandy-soaked fruits
- Silky, tender crumb studded with chewy currants and apricots
- Fragrant spices fill the air with nostalgic holiday warmth
- A classic British dessert dating back centuries—cultural centerpiece
A Little Background
My first run at this Traditional Christmas Pudding Recipe was a scramble on Christmas Eve—and it turned out dense and under-steamed. On attempt two, I wrapped it tighter and steamed four hours straight, and the center finally came out tender. By round three I’d mastered the balance between fruit hydration and crumbly texture, all while sipping leftover brandy.
Key Ingredients for Traditional Christmas Pudding Recipe
- All-purpose flour (2 cups): Provides structure—swap half for whole wheat for nuttiness.
- Shredded suet or cold grated butter (1 cup): Keeps pudding moist, none of that greasy finish.
- Mixed dried fruits (3½ cups total): Raisins, currants, candied peel & apricots for bursts of chew.
- Dark brown sugar (1 cup, packed): Adds deep caramel flavor—light brown works in a pinch.
- Brandy or dark rum (¼ cup): Enriches flavor and preserves; use orange juice for alcohol-free.
How to Make Traditional Christmas Pudding Recipe
- In a large bowl, whisk 2 cups flour, 1 tsp baking soda, ½ tsp nutmeg, 1 tsp cinnamon, and ½ tsp salt until evenly blended.
- Stir in 1 cup suet, 2 cups breadcrumbs, 1 cup brown sugar and all dried fruits—mixture will glisten with spice.
- In a separate bowl, beat 4 eggs, then whisk in ½ cup milk and ¼ cup brandy. Pour into dry mix and fold until thick and glossy.
- Pack into a buttered 2-quart pudding basin, cover tightly with parchment and foil, then steam over simmering water for 4 hours, topping up water as needed.
Pro Tips & Troubleshooting
- Note 1: I found that to prevent a soggy top, I wrap the basin twice—parchment then heavy foil—for even steaming.
- Issue: If fruits sink, toss them in a tablespoon of flour first to suspend them in the batter.
- Variation: Stir in a teaspoon of orange zest for extra zing.
- Scaling: To halve, use a 1-quart basin and reduce steaming to 3 hours.
Storage & Make-Ahead Guide
You can steam up to 2 months ahead—wrap and store in the fridge (up to 5 days) or freeze (up to 2 months). When ready, re-steam for 1½ hours from chilled. Always use clean utensils and ensure internal temp hits 160°F for safety.
Serving Suggestions
Turn out warm, drizzle with brandy and flame at the table for a show. Serve with a dollop of brandy butter or silky custard and a sprig of holly on top for festive flair.
Frequently Asked Questions
- Can I make Christmas pudding ahead of time? Yes—steam now, chill or freeze, then re-steam for 1½ hours when ready to serve.
- How long should I steam Christmas pudding? A full 4 hours for a 2-quart basin; smaller sizes need about 3 hours.
- What’s the best way to store leftover pudding? Wrap tightly and refrigerate up to 5 days or freeze up to 2 months—thaw overnight in fridge.
- Can I replace suet with butter? Absolutely—grate cold butter and use one-to-one for suet for equal richness.
- Do I have to use alcohol? No—substitute brandy with orange juice for a child-friendly version.
- Why is my pudding soggy on top? Ensure a tight foil seal and keep water at a gentle simmer, not a rolling boil.
Final Thoughts
After four test batches, this Traditional Christmas Pudding Recipe is my go-to for holiday gatherings. I love it best with extra candied ginger and a swirl of warm custard. Try it yourself and pop a comment below—let me know if your kitchen filled with that rich, nutty aroma too!
More Recipes You’ll Love
- Pressure Cooker Rice Pudding – another cozy, custardy treat for cold evenings
- Instant Pot Cheesecake – rich, creamy dessert made effortlessly in your multicooker
- Easy Thanksgiving Turkey Recipe – a savory centerpiece to balance out your festive pudding
Traditional Christmas Pudding Recipe
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup shredded suet
- 2 cups fresh breadcrumbs
- 1 cup dark brown sugar
- 3.5 cups mixed dried fruits (raisins, currants, candied peel, apricots)
Wet Ingredients
- 4 large eggs
- 0.5 cup milk
- 0.25 cup brandy or dark rum
Instructions
Method
- In a large bowl, whisk 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp ground nutmeg, 1 tsp ground cinnamon, and ½ tsp salt.
- Add 1 cup shredded suet, 2 cups fresh breadcrumbs, 1 cup dark brown sugar, and 3½ cups mixed dried fruits, stirring until evenly coated.
- In a separate bowl, beat 4 large eggs with ½ cup milk and ¼ cup brandy, then fold into the dry mix until glossy.
- Spoon into a buttered 2-quart pudding basin, cover tightly with parchment and foil, and steam over simmering water for 4 hours, replenishing water as needed.