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Classic Christmas Pudding
DessertBritish

Classic Christmas Pudding

Classic Christmas Pudding is a classic British dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Almonds, Bramley Apples, Candied Peel, Nutmeg, Raisins, Plain Flour, Breadcrumbs, Muscovado Sugar, Eggs, Brandy and Butter, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic British cooking, be sure to also explore our recipe for Apple & Blackberry Crumble.

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Ingredients

  • Almonds50g
  • Bramley Apples2 large
  • Candied Peel200g
  • Nutmeg1 whole
  • Raisins1kg
  • Plain Flour140g
  • Breadcrumbs100g
  • Muscovado Sugar100g
  • Eggs3 Large
  • Brandy2 tbs
  • Butter250g

Step-by-Step Instructions

26 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Get everything for the pudding prepared.

Step 2🔪 Prep

Chop the almonds coarsely.

Step 3🔪 Prep

Peel, core and chop the cooking apples.

Step 4🔪 Prep

Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).

Step 5🥄 Mix

Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.

Step 6🥄 Mix

Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together.

Step 7🥄 Mix⏱️ 3-4 mins

Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir.

Step 8🥄 Mix

Ask the family to stir too, and get everyone to make a wish.

Step 9

Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each.

Step 10

Pack in the pudding mixture.

Step 11

Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying).

Step 12

Trim off any excess paper.

Step 13

Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight).

Step 14

Tie with more string, and make a handle for easy lifting in and out of the pan.

Step 15

Watch our video to see how to tie up a pudding correctly.

Step 16♨️ Boil⏱️ 8 hrs

Boil or oven steam the puddings for 8 hrs, topping up with water as necessary.

Step 17

Remove from the pans and leave to cool overnight.

Step 18

When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string.

Step 19

Store in a cool, dry place until Christmas.

Step 20

To make the brandy butter, cream the butter with the orange zest and icing sugar.

Step 21🥄 Mix

Gradually beat in the brandy or cognac and chopped stem ginger.

Step 22

Put in a small bowl, fork the top attractively and put in the fridge to set.

Step 23

The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.

Step 24♨️ Boil⏱️ 1 hr

On Christmas Day, boil or oven steam for 1 hr.

Step 25

Unwrap and turn out.

Step 26

To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Classic Christmas Pudding reflects the timeless heritage of traditional British home cooking, satisfying, traditional, and highlighting slow-simmered savory gravies. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.

Chef Technique Tips

Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.

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