Recipe: Christmas Pudding

Ingredients

• 170 gsultanas
• 140 gcurrants
• 140 graisins
• 200 mlwater
• 30 gplain flour
• 1/2 tspcinnamon
• 1/2 tspgrated nutmeg
• 1/2 tspground mace
• 1/2 tspground ginger
• 55 gbreadcrumbs
• 85 gshredded suet (or softened butter)
• 40 g70% chocolate, grated
• 1cooking apple, peeled and grated
• 85 gsoft dark brown sugar
• 20 gchopped mixed peel
• 55 gblanched almonds, roughly chopped
• 1lemon, zested
• 1orange, zested
• 1 tbspblack treacle
• 3 tbspbrandy
• 1egg, beaten
• 1 tspbutter
• 1The Royal Mint Sixpence
• 1 litrepudding basin or heatproof bowl
• as neededgreaseproof paper
• 1large elastic band
• as neededstring
• 1stock pot
• 1steamer basket, deep saucer or ramekin

Instructions

1. 1

   Soak the fruit

   Put the sultanas, currants and raisins in a saucepan with the water. Bring to the boil, simmer for 3 minutes, then leave uncovered to soak overnight.

2. 2

   Sift the dry ingredients

   Sift the flour and spices into a mixing bowl.

3. 3

   Add the pudding ingredients

   Add the breadcrumbs, suet or butter, grated chocolate and apple, brown sugar, mixed peel, almonds, and lemon and orange zest.

4. 4

   Combine the mixture

   Mix thoroughly by hand, breaking up any lumps of butter and blending the ingredients evenly.

5. 5

   Stir in the fruit

   Fold in the soaked fruit, which should have plumped up overnight. Then stir in the treacle, brandy and beaten egg.

6. 6

   Marinate overnight

   Mix well and leave the mixture to stand overnight; this is optional, but gives the spices time to infuse. Just before cooking, stir in the sixpence. Traditionally, everyone takes a turn stirring with a wooden spoon and makes a wish.

7. 7

   Fill the basin

   Grease the pudding basin with the knob of butter, then spoon in the Christmas pudding mixture.

8. 8

   Cover the pudding

   Cut a circle of greaseproof paper a few inches wider than the basin rim. Secure it over the basin with the elastic band, leaving a folded pleat through the middle so steam can escape. Cover with a piece of foil the same size and tie it tightly with string.

9. 9

   Make a handle

   Tie a loop of string across the top to make a handle for lifting the pudding in and out of the pan.

10. 10

    Prepare a steamer

    If using a steaming pot, add water to the stock pot until it is about one eighth full, so the basket sits above the water. Bring the water to the boil and place the pudding in the basket.

11. 11

    Use a pan alternative

    Without a steaming basket, turn a saucer or ramekin upside down to keep the basin off the base of the pan. Add water to the stock pot until it reaches about halfway up the side of the pudding basin.

12. 12

    Steam for four hours

    Cover with the lid and steam at a gentle simmer for 4 hours. Check that the pan does not boil dry, topping it up with water from the kettle as needed.

13. 13

    Check the pan lid

    A loose-fitting lid is not ideal but will work if steam can circulate around the pudding. Check the water level especially carefully, as a loosely covered pan is more likely to boil dry.

14. 14

    Cool and store

    After 4 hours, lift the pudding out of the pan, keeping the greaseproof cover in place. Stored this way, it can keep for up to 2 months.

15. 15

    Steam to serve

    On Christmas Day, steam the pudding for a further 2 hours before serving. Add a sprig of holly on top if you like, and a splash of brandy to light.

What is Christmas pudding?

Christmas pudding is a traditional British steamed dessert, rich with dried fruit, spices and other festive ingredients. Its place in British Christmas celebrations was popularised in the Victorian era, and Stir Up Sunday became a time for families to prepare the pudding together.

This version combines several kinds of dried fruit with apple, almonds and grated chocolate. Soaking the fruit and steaming the mixture gently help make a moist, dense pudding with plenty of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 8g protein, 82g carbs, 19g fat.

The dried fruit, flour, breadcrumbs, sugar and treacle supply most of the carbohydrates, while suet or butter and almonds contribute much of the fat. The egg, almonds and flour add some protein. Balance a serving with a modest portion of fruit or a lighter accompaniment rather than adding another rich dessert.

Why soak the fruit first?

The sultanas, currants and raisins are briefly simmered in water, then left uncovered overnight. This gives them time to plump up before they are mixed into the batter.

Drain off any excess liquid only if needed; the method calls for stirring in the soaked fruit, not discarding it.

Build the flavour

Spices: cinnamon, nutmeg, mace and ginger bring warmth throughout the pudding. Sifting them with the flour helps distribute them evenly.

Fruit and zest: apple adds moisture, while mixed peel and citrus zest bring a sharper, fragrant note to the dried fruit.

Rich ingredients: suet gives the pudding its traditional richness; softened butter is offered as an alternative. Chocolate, almonds and treacle round out the mixture.

Get the covering right

Paper pleat: the folded crease in the greaseproof paper leaves room for the pudding to release excess steam as it cooks. Make the paper circle wider than the basin so it can be secured firmly.

String handle: tie a loop over the top before steaming, which gives you something to hold when lifting the hot basin. Keep the paper cover on when the pudding comes out of the pan.

Keep the steam gentle

The pudding cooks over a gentle simmer for 4 hours, rather than at a rolling boil. Use a steamer basket above the water or an upturned saucer or ramekin to keep the basin away from direct contact with the pan base.

Check the water level during cooking and top it up from the kettle if it gets low. A loose-fitting lid needs particularly close attention.

Plan the timing

The recipe needs overnight soaking before mixing, and another overnight rest after the brandy and egg are added is recommended but not essential. The first steaming takes 4 hours, so it is best to make the pudding well ahead.

The covered pudding can be stored for up to 2 months, then steamed for another 2 hours on Christmas Day.

How to serve it

Serve the pudding after its second steaming, while warm. The recipe suggests a sprig of holly as a decoration and a splash of brandy to light.

A small serving of cream, custard or another accompaniment can be offered alongside, though none is included in the ingredient list.

Recipe notes & tips

• Grate the chocolate and apple before combining the dry ingredients so they are ready to fold in.
• Use your hands to work out lumps of butter and check that the mixture is evenly combined.
• Leave the paper pleat visible rather than pressing the cover flat against the mixture.
• Keep the basin above the water when using a steamer basket.
• Top up the pan with hot water during the first steaming if the level drops.
• Check that the string handle is secure before lifting the basin from the pan.

Variations

• Use butter: replace the shredded suet with the same amount of softened butter, as suggested in the recipe.
• Adjust the spices: keep the listed quantities, or vary their balance to suit your preferred level of warmth.
• Add a citrus accent: include the lemon and orange zest as listed for a fragrant lift.
• Skip the sixpence: leave it out if you prefer not to include a coin in the pudding.
• Serve with custard: offer custard alongside the warm pudding for a creamy accompaniment.

Common mistakes to avoid

• Skipping the soak: the fruit will not have the same chance to plump up; leave it uncovered overnight after simmering.
• Leaving butter lumps: uneven lumps can remain in the mixture; work them out by hand as you combine it.
• Tight paper cover: the pudding needs room to release excess steam; leave a folded pleat in the greaseproof paper.
• Direct pan contact: the basin should not sit directly on the pan base; use a basket or an upturned saucer or ramekin.
• Letting the pan boil dry: check the water level during steaming and top it up from the kettle as necessary.
• Removing the cover after cooking: keep the greaseproof paper on when lifting the pudding out for storage.

How to store

After the first 4-hour steaming, keep the greaseproof cover in place and store the pudding for up to 2 months. On Christmas Day, steam it for a further 2 hours before serving.

Frequently asked questions