Traditional British Christmas Pudding with Brandy Butter
A rich, dense steamed pudding packed with dried fruits, nuts, and warm spices, traditionally served at Christmas dinner. This authentic British dessert requires 8 hours of gentle steaming to develop its characteristic dark, moist texture and complex flavors. Soaked in brandy and dramatically flambéed before serving, it's accompanied by creamy brandy butter that melts beautifully over each warm slice. The pudding can be made weeks ahead, allowing the flavors to mature and intensify.
Ingredients
- 2 ¾ cups dried mixed fruit
- 2 tablespoons candied citrus peel
- 1 small cooking apple, peeled, cored and finely chopped
- 1 tablespoon orange juice
- 8 tablespoons brandy, divided
- ½ cup + 1 tablespoon suetvegetable shortening1:1vegetarian
Use equal amount vegetable shortening for vegetarian version
- ¾ cup brown sugar
- 2 large eggs, room temperature
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon mixed spicepumpkin pie spice1:1substitute
Common American substitute with similar warm spice profile
- 1 cup fresh white breadcrumbs
- 1 tablespoon orange zest
- ⅓ cup pecans
- ⅓ cup unsalted butter, softened
- 3 tablespoons confectioner's sugar
Instructions
- 1
Soak the mixed fruit, citrus peel, and chopped apple in orange juice and brandy until liquid is absorbed
- 2
Beat brown sugar with suet, then add eggs
- 3
Sift together flour, baking powder, and mixed spice
- 4
Fold flour mixture into sugar and suet mixture
- 5
Stir in breadcrumbs, soaked fruits, orange zest, and pecans until well combined
- 6
Generously butter a pudding basin and fill with batter
- 7
Cut a paper circle to fit on top of batter and fold a small pleat into it
- 8
Place paper circle on top of pudding batter and cover basin with two layers of aluminum foil
- 9
Tie butcher's twine around pudding basin to secure foil
- 10
Make a handle with second piece of twine across the top attached to the encircling string
- 11
Place trivet in large saucepan and set pudding on trivet
- 12
Pour boiling water into saucepan until it reaches halfway up the basin
- 13
Cover saucepan with lid and simmer for 8 hours, topping up water as needed
- 14
Mix butter and confectioner's sugar, then stir in brandy and refrigerate
- 15
Remove pudding from saucepan using string handle
- 16
Let pudding cool completely before removing from basin onto plate
- 17
Heat remaining brandy in saucepan
- 18
Light the warm brandy and pour over pudding
- 19
Slice and serve with chilled brandy butter
Tips
Make the pudding weeks ahead to allow flavors to develop - it actually improves with age
Keep water level consistent during steaming by checking every 2 hours and adding boiling water as needed
Test doneness by inserting a skewer - it should come out clean after 8 hours of steaming
Good to Know
Wrap cooled pudding in fresh parchment and foil, store in cool dry place up to 6 months
Can be made up to 3 months ahead - flavors improve with aging
Serve warm with brandy butter, custard, or whipped cream
Common Mistakes
Don't skip the paper pleating - pudding needs room to expand during steaming
Maintain water level during steaming to prevent basin from going dry and burning
Let pudding cool completely before unmolding to prevent breaking apart
Substitutions
Use equal amount vegetable shortening for vegetarian version
Full guide →Common American substitute with similar warm spice profile
Full guide →FAQ
Can I make this without alcohol?
Yes, replace brandy with apple juice or orange juice, though traditional flavor will be milder. The pudding will still steam and set properly.
What if I don't have a pudding basin?
Use a heatproof bowl or small slow cooker insert of similar size. Ensure it fits in your steaming pot with room for water circulation.
How long does the cooked pudding keep?
Properly stored, it keeps 6 months in a cool place. Reheat by steaming for 1-2 hours before serving, or microwave individual portions.