Best Christmas Pudding Recipe | Traditional & Easy Guide
A rich, traditional Christmas pudding recipe with dried fruits, spices, brandy, and steaming instructions
- Prep Time: 30 minutes
- Cook Time: 6 hours (steaming)
- Total Time: 7 hours (+ soaking & maturing)
- Yield: 1 large pudding
- Category: Dessert
- Cuisine: British
Ingredients
Dried Fruit Mixture
- 200 g (1⅓ cups) raisins
- 200 g (1⅓ cups) sultanas
- 150 g (1 cup) currants
- 100 g (¾ cup) chopped dates
- 75 g (½ cup) dried cherries or cranberries
- 75 g (½ cup) mixed candied peel
- 120 ml (½ cup) brandy
- Zest of 1 orange
- Zest of 1 lemon
Dry Ingredients
- 150 g (1¼ cups) fresh breadcrumbs
- 100 g (¾ cup) all-purpose flour
- 150 g (¾ cup packed) dark brown sugar
- 1½ tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp ground cloves or allspice
- ¼ tsp salt
Wet & Binding Ingredients
- 100 g (¾ cup) cold grated butter
- 2 large eggs
- 1 medium apple, finely grated (about 150 g)
- 2 tbsp black treacle (or molasses)
- 60 ml (¼ cup) dark rum (optional)
Instructions
- Combine all dried fruits, mixed peel, citrus zest, and brandy in a large bowl. Stir well, cover, and soak for 12–24 hours, stirring occasionally.
- In a separate bowl, combine breadcrumbs, flour, sugar, spices, and salt.
- Rub grated butter into the dry mixture until evenly distributed.
- Add soaked fruit, grated apple, treacle, eggs, and rum (if using).
Mix gently until thick but spoonable. - Grease a 1.5–2 litre pudding basin. Fill mixture, leaving 2 cm space at top.
- Cover with parchment paper and foil. Secure tightly with string.
- Place basin in a pot with water halfway up the sides.
Steam gently for 6 hours, topping up with hot water as needed. -
Cool completely. Replace parchment and foil.
Store in a cool, dark place for 4–8 weeks, feeding with 1–2 tbsp brandy every 2 weeks.
Notes
Reheating
- Steam for 2 hours, or
- Slow cooker: 3–3½ hours on HIGH, or
- Pressure cooker: 30 minutes on HIGH pressure