The Ultimate Christmas Pudding Recipe & Tips

Christmas Pudding Recipe: A Foolproof Guide to the Perfect Festive Centerpiece

Let’s be honest. Christmas pudding can seem a bit intimidating. It’s steeped in tradition, it’s cooked for hours, and it feels like there’s a lot that can go wrong.

But what if I told you that making a truly amazing, rich, and flavorful Christmas pudding is actually straightforward? This recipe isn’t about fancy chef tricks. It’s the real deal—a traditional, family-friendly pudding that fills your house with the scent of Christmas and ends the meal with a sense of genuine accomplishment.

I’ve made this recipe for years, tweaking it to be absolutely foolproof. We’ll walk through it, step-by-step, with no confusing terms. You can do this.

Why This Christmas Pudding Recipe Works

This recipe sticks to the classics but explains the why behind each step. We’re using stout for depth, suet for incredible moistness (trust me, it’s key), and a good long steam for that iconic dark, rich texture. It’s also designed to be made weeks—or even months—ahead, which is the real secret to a stress-free Christmas Day.

Ingredients: Your Shopping List

Gather these ingredients. Precision matters here for the best results.

For the Pudding:

150g (1 cup) self-raising flour
150g (3 cups) fresh white breadcrumbs
150g (5.3 oz) vegetable suet (find it in the baking aisle)
200g (1 cup) dark brown soft sugar
1 tsp mixed spice
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
500g (about 3.5 cups) mixed dried fruit (raisins, sultanas, currants)
100g (3.5 oz) chopped pitted dates
100g (3.5 oz) glacé cherries, roughly chopped
1 large apple, peeled and coarsely grated
Zest of 1 orange and 1 lemon
2 large eggs
150ml (2/3 cup) stout (like Guinness)
3 tbsp brandy or sherry (plus extra for feeding)

You’ll Also Need:

1.2 litre (2 pint) pudding basin
Baking parchment
Aluminum foil
String
A large pot with a tight-fitting lid for steaming

Step-by-Step Instructions

Step 1: Prepare Your Basin

Butter your pudding basin generously. This prevents sticking and helps the pudding turn out cleanly later. Cut a small circle of parchment paper and place it in the bottom of the basin.

Step 2: The Dry Mix

In a very large mixing bowl, combine the flour, breadcrumbs, suet, sugar, and all the spices (mixed spice, cinnamon, nutmeg). Use a whisk or your fingers to break up any lumps of suet. This ensures every bite is evenly spiced.

Step 3: Add the Fruit

Stir in all the dried fruit, chopped dates, cherries, grated apple, and citrus zests. Mix thoroughly so the fruit is coated in the dry mixture. This stops it from sinking later.

Step 4: The Wet Mix

In a separate jug, beat the two eggs. Then, add the stout and your chosen brandy or sherry. Pour this liquid into the big bowl of dry ingredients and fruit.

Step 5: Bring It All Together

Now, get your hands in there. Mix everything together with a large spoon or your hands until there are no dry patches. The mixture will be stiff, but it should be uniformly damp. Don’t over-mix; just make sure it’s combined.

Step 6: Fill the Basin

Spoon the mixture into your prepared pudding basin. Press it down gently with the back of the spoon to remove any air pockets. Leave about 1cm (½ inch) space at the top, as the pudding will expand slightly.

Step 7: The All-Important Lid

This step keeps the steam out and the pudding in.

Cut a large circle of parchment paper and a slightly larger circle of foil.
Place the parchment on top of the foil. Make a pleat in the middle (a fold) to allow for expansion.
Place this double layer, parchment-side down, over the pudding basin.
Secure it tightly with a string under the basin’s rim. Tie a string handle over the top for easy lifting.

Step 8: The Long Steam

Place the pudding basin in your large pot. Fill the pot with boiling water until it comes halfway up the sides of the basin. Put the lid on the pot. Keep it at a steady, gentle simmer for 6 hours. Check the water level every 90 minutes or so and top it up with more boiling water from the kettle. Never let the pot boil dry.

Step 9: Cooling and Storage

After 6 hours, carefully lift the basin out. Let the pudding cool completely at room temperature. Once cool, remove the old covers and replace them with fresh parchment and foil. Store your pudding in a cool, dark place. This is your make-ahead magic. It will only get better with age.

Step 10: Reheating on Christmas Day

On the big day, steam the pudding again for 2-3 hours until piping hot throughout. To serve, run a knife around the edge, place a serving plate on top, and flip it over with confidence. The pudding should slide out perfectly.

Pro Tips for Success

Suet is Non-Negotiable: For the authentic, moist, crumbly texture, use proper suet. Vegetable suet is fine and shelf-stable.
The Longer, The Better: Making this pudding 4-8 weeks ahead allows the flavors to mature beautifully. You can “feed” it every few weeks by poking holes in the top and drizzling in a tablespoon of brandy.
No Stout? Use a dark ale or even strong black tea in a pinch.
The Flame: Warm 3-4 tbsp of brandy in a small pan. Carefully set it alight with a match and pour it, flaming, over the hot pudding just as you bring it to the table. Turn the lights off for maximum effect!

Conclusion

This Christmas pudding recipe is about more than just a dessert. It’s a ritual. The process of stirring it together, the long steam, and the patient wait are all part of the Christmas build-up. When you finally present that dark, gleaming, fragrant pudding on Christmas Day, and everyone digs in, you’ll taste more than just fruit and spice. You’ll taste a tradition you made yourself.

It’s forgiving, it’s make-ahead, and it’s deeply satisfying. Give it a try this year. You might just start a new family tradition.

Frequently Asked Questions (FAQ)

Can I make this Christmas pudding recipe without alcohol?

Yes. Replace the stout with extra-strong black tea or apple juice, and the brandy with orange juice. The flavor will be slightly different but still delicious.

How long will it keep?

Stored properly in its basin with fresh wraps, it will keep for up to a year in a cool cupboard. Once reheated, any leftovers should be refrigerated and eaten within a few days.

Can I use a slow cooker?

Absolutely. Place the basin in the slow cooker and fill it with boiling water halfway up the basin. Cook on high for 8-10 hours, checking the water level occasionally.

I don’t have a pudding basin. What can I use?

A heavy-duty, heatproof ceramic or stainless steel bowl of a similar size will work. Just ensure it can withstand long steaming and that you can cover it securely.

Why is my Christmas pudding dry?

This is usually due to over-steaming without enough water in the pot, or the steam being at too aggressive a boil. A gentle simmer and keeping the water topped up are crucial.

Can I freeze it?

Yes, after its initial steam and cool, wrap it well in cling film and freeze for up to 6 months. Thaw completely before reheating.

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