There’s something magical about Christmas pudding, isn’t there? That rich, boozy scent filling the kitchen takes me straight back to childhood – standing on a stool “helping” Mum stir the mixture while Dad sneaked extra brandy “for good luck.” Our family’s Christmas just wouldn’t be Christmas without this warm, spiced delight steaming away on the stove.

This isn’t just any dessert – it’s edible tradition. Every bite carries centuries of holiday cheer in its dense, fruity crumb. The anticipation builds as it steams for hours, filling the house with cinnamon and nutmeg aromas that scream “festive season is here!” Trust me, once you’ve tried proper homemade Christmas pudding with its sticky sweetness and little bursts of fruit, you’ll understand why people crave this delight year after year.

What makes ours special? It’s that perfect balance – not too heavy, not too light. The brandy-soaked fruits keep it moist for weeks (if it lasts that long!), while the spices give it that signature warmth. And when you light that brandy at the table? Pure holiday magic. Just like Grandma used to make.

Why You’ll Crave This Christmas Pudding

Once you try this Christmas pudding, you’ll understand why it becomes the highlight of holiday meals. Here’s what makes it irresistible:

The aroma alone will transport you – that heavenly mix of cinnamon, nutmeg and brandy bubbling away fills your home with pure Christmas spirit
It’s better with age – unlike most desserts, this pudding improves as it sits, developing deeper, richer flavors that’ll have you sneaking bites straight from the fridge
Flames make everything more festive – lighting that brandy at the table creates the most magical holiday moment (kids love it, adults love it more)
One batch lasts all season – make it weeks ahead and simply reheat when needed (perfect for busy hosts)
Every bite tells a story – this isn’t just dessert, it’s edible nostalgia that connects generations

Honestly? The hardest part is waiting until Christmas to dig in!

Ingredients for the Perfect Christmas Pudding

Gathering the right ingredients is half the magic! Here’s what you’ll need for that rich, festive flavor we all crave:

1 cup all-purpose flour – the foundation that holds everything together
1 cup fresh breadcrumbs – makes it wonderfully moist (I tear day-old bread for this)
1 cup packed dark brown sugar – packed tight for that deep molasses flavor
1 cup raisins + 1 cup currants – the classic fruit combo (soak them overnight in brandy if you’re feeling fancy)
1 cup chopped mixed peel – those bright citrus bits make every bite special
1 cup shredded suet OR softened butter – suet gives the traditional texture, but butter works beautifully too
2 large eggs – room temperature blends best
1 tsp mixed spice + 1 tsp cinnamon + ½ tsp nutmeg – the holy trinity of Christmas warmth
½ cup brandy or stout – brandy for richness, stout for depth (I’ve used both – can’t go wrong!)

Pro tip: Measure everything before starting – it makes the mixing so much easier when you’re in the holiday spirit!

The Must-Have Tools for Christmas Pudding Success

Don’t worry – you don’t need fancy equipment to make this holiday classic! Here’s what I always grab:

A 2-pint pudding basin – ceramic or heatproof plastic (Grandma swore by her old Pyrex bowl)
Large pot with tight-fitting lid – for steaming (I use my stockpot with a makeshift trivet)
Parchment paper + foil – doubled up to keep steam out
Kitchen string – to secure the cover like a present
Long-handled spoon – for testing doneness without burning fingers

See? Mostly things you already have in your kitchen. The magic’s in the ingredients, not the gadgets!

How to Make Christmas Pudding Step by Step

Now for the fun part – turning those beautiful ingredients into the Christmas pudding you’ll crave all season! Don’t let the steaming time scare you – most of it’s hands-off while your kitchen fills with holiday magic. Follow these steps and you’ll have pudding perfection.

Mixing the Ingredients

Start by grabbing your biggest mixing bowl – trust me, you’ll need the space! First, whisk together all your dry ingredients: flour, breadcrumbs, brown sugar, and spices. I like to sift them together to prevent any spice clumps.

Next, add the fruits and mixed peel, tossing them gently so everything gets coated in that spiced flour mixture. This prevents the fruits from sinking later. Now for the wet ingredients – beat the eggs lightly first, then mix in your suet or butter until it looks like wet sand (the texture should hold together when pressed).

Here comes the fun part – slowly pour in your brandy or stout while stirring. The mixture will look alarmingly wet at first, but keep mixing! After about 2 minutes of vigorous stirring, you’ll see it transform into a gloriously sticky, fragrant mass that just begs to be tasted (resist the urge – raw eggs!).

Steaming the Pudding

Generously butter your pudding basin – every nook and cranny! Pack the mixture in tightly, leaving about an inch at the top. Now make a parchment paper “hat” – fold a square into a triangle, then fold again. Place this over the basin with the pointy end up, then cover the whole thing with foil, securing it tightly with string like you’re tying up a present.

Set your basin on a trivet or upturned saucer in a large pot. Pour boiling water halfway up the sides of the basin – not higher! Cover the pot tightly and let it steam gently for 4-5 hours. Check the water level every hour – you want steady steam, not a rolling boil. The pudding’s done when a skewer comes out clean (and your whole house smells like Christmas).

Storing and Reheating

Let the pudding cool completely in its basin – patience is key here! Once cool, remove the cover and poke a few holes in the top with a skewer. Pour over a tablespoon of brandy, then rewrap tightly with fresh parchment and foil. Store in a cool, dark place until Christmas (or up to a year if you’re planning ahead!).

On the big day, simply steam it again for 2 hours to reheat. For that showstopping finish, warm 3-4 tablespoons of brandy in a metal spoon, light it carefully, and pour over the pudding at the table. Oohs and aahs guaranteed!

Tips for the Best Christmas Pudding

After years of perfecting my Christmas pudding (and learning from a few oops moments), here are my can’t-live-without tips for pudding perfection:

Make it early! The flavors deepen beautifully – I prep mine in November. Just wrap tightly and forget about it until Christmas Eve.
Keep the steam gentle – a rolling boil makes pudding tough. You want bubbles barely breaking the surface, like a lazy spa day for your dessert.
Feed it occasionally – every few weeks, unwrap and drizzle another spoonful of brandy over the top. It keeps the pudding gloriously moist.
Grease like your life depends on it – getting pudding stuck in the basin is heartbreak. Butter every inch, then butter some more!
Trust your nose – when your whole house smells like spiced happiness, that’s how you know it’s working.

Follow these, and you’ll be craving Christmas pudding long after the decorations come down!

Serving Suggestions

Oh, the joy of presenting your Christmas pudding! I always serve mine warm with a generous dollop of brandy butter melting over the top – that creamy, boozy goodness seeping into every bite. For kids (or designated drivers), rich custard or softly whipped cream work beautifully. A dusting of powdered sugar and a sprig of holly makes it picture-perfect. And don’t forget – the flaming brandy isn’t just for show, it adds that magical caramelized crust we all crave!

Christmas Pudding Variations

The beauty of this Christmas pudding? It’s endlessly adaptable to what you’ve got on hand or dietary needs! Swap the flour for gluten-free blend if needed – it works like a charm. Not a raisin fan? Try dried cranberries or chopped apricots instead. My cousin even uses vegan butter with fantastic results. The key is keeping that perfect balance of fruit, spice, and boozy goodness – the rest is up to your holiday creativity! For those interested in alternative holiday drinks, you might check out this easy Hugo Spritz recipe.

Nutritional Information

Here’s what you’re getting in each glorious slice of Christmas pudding (based on 8 servings):

350 calories – most of it holiday joy!
15g fat (8g saturated) – that rich, comforting texture
50g carbs with 2g fiber from all those lovely fruits
25g sugar – it is a celebration, after all
4g protein – consider it energy for present-wrapping

Of course, your exact numbers may vary slightly depending on specific ingredients and portion sizes. But really – who’s counting calories at Christmas? If you are looking for other festive recipes, perhaps you’d enjoy this blue velvet cake recipe.

FAQs About Christmas Pudding

Can I freeze Christmas pudding? Absolutely! Once cooled, wrap it tightly in a double layer of cling film and foil. It’ll keep beautifully for up to a year in the freezer. Just thaw overnight in the fridge before reheating – steam for 2 hours to bring back that fresh-baked magic.

How long does homemade Christmas pudding last? Properly stored in a cool, dark place (not the fridge!), your pudding will stay delicious for up to 12 months. The alcohol acts as a natural preservative. Just check occasionally for any mold – though I’ve never had that happen with this recipe! Understanding food preservation techniques can be helpful for long-term storage.

Can I make this without alcohol? Of course! Swap the brandy for orange juice or cold tea. The flavor will be different but still lovely. Just know it won’t keep as long – plan to eat it within a month or so.

Why is my Christmas pudding dry? Usually means it steamed too long or at too high a temperature. Next time, check after 4 hours and keep the water at a gentle simmer. A tablespoon of extra brandy when reheating can help rescue this year’s batch!

What if I don’t have a pudding basin? Any heatproof bowl works in a pinch! Just make sure it’s not filled more than ¾ full to allow for rising. I’ve even used large mason jars tied with cloth over the top – get creative with what you’ve got!

Share Your Festive Creation

I’d love to see your Christmas pudding masterpiece! Snap a photo of that glorious flaming moment (or the happy aftermath) and share it with me. Did you add your own twist? Found a new favorite way to serve it? Drop a comment below – your tips might become someone else’s new tradition!

5 Irresistible Reasons You’ll Crave This Christmas Pudding

Author: Zach
Total Time: 5 hours 30 mins
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and festive dessert perfect for Christmas celebrations.

Ingredients

Scale

1 cup flour
1 cup breadcrumbs
1 cup brown sugar
1 cup raisins
1 cup currants
1 cup chopped mixed peel
1 cup suet or butter
2 eggs
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup brandy or stout

Instructions

Mix all dry ingredients in a large bowl.
Add suet or butter and mix well.
Beat eggs and stir into the mixture.
Pour in brandy or stout and combine thoroughly.
Grease a pudding basin and fill with the mixture.
Cover with parchment paper and steam for 4-5 hours.
Let cool, then store in a cool place until ready to serve.
Reheat by steaming for 2 hours before serving.

Notes

Best made a few weeks in advance for richer flavor.
Serve with brandy butter or custard.
Can be stored for up to a year if kept properly.

Prep Time: 30 mins
Cook Time: 5 hours
Category: Dessert
Method: Steaming
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 50mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: christmas pudding, festive dessert, holiday treat