Santa will be pleased he visited your home if you leave this Christmas classic out for him (or anyone else!). This recipe has everything you need to perfect the classic Christmas pudding, from the gorgeous fruit mix generously doused in brandy to the silvered almonds and aromatic ginger, cloves and cinnamon. As well as filling your house with the aromas of the festive season, this Christmas pudding lives up to the standards of grandmothers around the world.
You’ll need these…
Ingredients
Method
Christmas pudding
To make fruit mixture: combine all ingredients in a large bowl; mix well. Cover tightly. Store mixture in a cool, dark place at least overnight or for up to a month, stirring occasionally.
Grease a 2-litre (a-cup) pudding basin; line the base with a round of baking paper.
Using an electric mixer, beat butter, rind and sugar in a medium bowl, until smooth. Add eggs, one at a time, beating until just combined between additions. Transfer the mixture to a large bowl; stir in sifted flour and spices, then remaining ingredients.
Spoon the mixture into the prepared basin. Place a sheet of foil on bench, top with a sheet of baking paper. Fold a 5cm pleat crossways through both layers. Place the sheets, baking paper-side down, over basin; secure around the basin with string or lid. Make a handle using excess string tied across the top. Trim away the excess foil and paper, leaving about 4cm. Crush remaining foil around string or lid to help form a good seal.
Place the pudding basin in a large pan with enough boiling water to come halfway up side of basin. Cover the pan with a tight fitting lid; steam for 6 hours. Replenish with boiling water as needed to maintain boil and water level during cooking.
Stand pudding 10 minutes before turning out.
Christmas pudding notes and tips
- Serving suggestions: Generously lathered in custard is one of the best ways to enjoy it. You could also serve with freshly made brandy custard for a traditional experience. Or simply with cream or ice cream.
- What alcohol to use: We used brandy in this traditional Christmas pudding recipe, but rum, sherry, whisky or Grand Marnier can be used instead.
- For an alcohol-free version: Simply swap the brandy or other alcohol for orange juice.
- Pudding basin sizes: The pudding mixture can be cooked in the following sizes: 2 x 1-litre (4-cup) pudding basins; steam for 3 hours. 10 x 1-cup (250ml) greased ovenproof moulds (dariole, ramekins or teacups).
- Divide mixture between moulds, cover with baking paper and foil and seal with rubber bands. Place in an electric frypan or large shallow pan with enough boiling water to come halfway up the sides of moulds.
- Cover pan with a tight-fitting lid, close vent; steam for 2 hours. Replenish boiling water as necessary to maintain boil and water level during cooking.
- For reference: We cooked the mixture in two 1-litre (4-cup) pudding basins to make the Christmas pudding shown in the photograph here.
Is Christmas pudding the same as fruit cake?
Christmas pudding and fruit cake recipes often have similar ingredients including dried fruit, chopped nuts and aromatic spices. Many recipes are also prepared in advance so they can mature once they are cooked. But one big difference is the way that they are cooked, with traditional Christmas puddings typically being steamed or boiled and fruit cakes baked in the oven. The cooking method can also affect the texture, with puddings typically having a richer, more dense and moist crumb than fruit cakes.
A classic fruit cake also might not use alcohol for flavouring, although you will find it in some more festive recipes, like our best-ever Christmas fruit cake.
Watch how to make the Royal Family’s Christmas pudding
