Christmas Pudding is a beloved holiday dessert steeped in tradition and festive spirit.
Originating from the United Kingdom, this rich and flavorful pudding is made with a blend of dried fruits, warm spices, and a touch of citrus zest.
Often prepared weeks in advance, it allows the flavors to mature, creating a deeply satisfying treat.
Traditionally steamed for several hours, it’s served warm with custard, whipped cream, or a buttery hard sauce.
The iconic moment comes when it’s flambéed with brandy, creating a spectacular presentation that adds a touch of magic to any holiday feast.
Ingredients:
Dry Ingredients:
1 cup all-purpose flour
1 cup breadcrumbs
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
Fruits and Nuts:
1 cup raisins
1 cup currants
1 cup chopped dried figs or dates
½ cup chopped almonds or pecans (optional)
¼ cup candied orange peel, finely chopped
Wet Ingredients:
¾ cup dark brown sugar
¾ cup unsalted butter, melted
3 large eggs, beaten
½ cup milk
¼ cup dark rum or brandy (optional)
Zest of 1 orange
Zest of 1 lemon
To Serve:
Brandy or rum for flambéing (optional)
Custard, whipped cream, or hard sauce
Directions:
Prepare the Pudding Mixture:
In a large bowl, mix together the flour, breadcrumbs, baking powder, cinnamon, nutmeg, cloves, and salt.
Add the dried fruits, nuts, and candied orange peel. Toss to coat the fruits evenly in the dry mixture.
Combine Wet Ingredients:
In a separate bowl, whisk together the brown sugar, melted butter, eggs, milk, rum or brandy, and citrus zests.
Gradually pour the wet ingredients into the dry mixture, stirring until everything is well combined.
Prepare the Pudding Basin:
Grease a pudding basin or heatproof bowl with butter.
Pour the pudding mixture into the basin, leaving about an inch of space at the top for expansion.
Steam the Pudding:
Cover the basin with a layer of parchment paper and aluminum foil, securing it tightly with kitchen string. Place the basin in a large pot.
Add enough boiling water to the pot to come halfway up the sides of the basin.
Cover the pot with a lid and steam the pudding over low heat for 4–5 hours, checking periodically to add more boiling water if needed.
Cool and Store:
Once steamed, remove the pudding from the pot and let it cool completely. Store in the fridge for up to 2 weeks, or longer if wrapped tightly.
There are many ways to customize Christmas Pudding to suit different tastes and traditions.
For a nut-free version, simply omit the almonds or pecans, or replace them with extra dried fruits like chopped apricots or cranberries for added sweetness and color.
If you prefer a lighter pudding, use a mix of light and dark dried fruits, and substitute some of the flour with almond meal for a delicate texture.
Adding a splash of orange or apple juice instead of rum makes the dessert alcohol-free while maintaining its rich flavor.
To enhance the pudding’s depth, try soaking the dried fruits in brandy or spiced tea overnight before mixing.
Finally, be sure to steam the pudding slowly and consistently, adding more boiling water as needed to keep it moist and ensure even cooking.
To store Christmas Pudding, let it cool completely after steaming.
Wrap it tightly in a double layer of plastic wrap or aluminum foil to prevent moisture loss.
Place it in an airtight container and store it in a cool, dark place, such as a pantry or cellar, for up to three months.
For longer storage, refrigerate it for up to six months or freeze it for up to a year.
Before serving, reheat the pudding by steaming it for 1-2 hours until warmed through.
If using alcohol in the recipe, periodically brush the pudding with brandy or rum during storage to keep it moist and enhance its flavor.
The Nutritional Information for Christmas Pudding can vary depending on ingredients and portion size. On average, a slice (about 150g) contains approximately 300-400 calories, with a mix of carbohydrates from dried fruits, flour, and sugar.
It provides about 10-15g of fat, mostly from butter and nuts, and around 4-6g of protein from eggs and nuts.
The pudding is also a good source of dietary fiber due to the dried fruits and nuts.
However, it can be high in sugar and saturated fats, so portion control is key.
For a lighter version, consider reducing the sugar or using whole wheat flour and lower-fat alternatives.
Despite its indulgence, Christmas Pudding is rich in vitamins and minerals like potassium, iron, and vitamin C from the fruits and citrus zest, making it a festive treat worth savoring in moderation.