Dessert

Classic Christmas Pudding

Name: Classic Christmas Pudding
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 12 servings
Ingredients: 225g raisins; 170g currants; 170g sultanas; 85g candied peel, finely diced; 30g dried cherries, halved; 115g blanched almonds, sliced; 115g unsalted butter, softened; 100g packed dark brown sugar; 100g dark muscovado sugar; 3 large eggs; 85g fresh breadcrumbs; 30g all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; Zest of 1 lemon; Zest of 1 orange; 2 tablespoons lemon juice; 2 tablespoons orange juice; 120ml dark rum or brandy; 2 tablespoons brandy for flaming (optional)

This is the towering, brandy-soaked pudding that arrives at the British holiday table—dense with dried fruit, nuts, and spice, steamed until it climbs the mold, then flamed with brandy at the table. Dense, fudgy, and intensely flavored.

447calper serving 7gprotein 71gcarbs 15gfat 30min prep 480min cook 12serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Christmas Pudding — common questions

Can I make this pudding months in advance?

Yes, and you should. After steaming and cooling, you can store it wrapped in foil in a cool, dark place for up to 3 months before reheating and serving.

What if I don't have a pudding mold?

Any heatproof bowl (ceramic or metal, 1.5-liter capacity) works perfectly. The pudding will be rounded rather than molded, but will taste identical.

Can I make a smaller pudding for fewer people?

Yes, halve all ingredients and use a 750ml mold or bowl; reduce steaming time to 4 hours for the initial cook and 1.5 hours for reheating.

What if I don't want to flambé it?

Skip the flaming entirely—it's for drama at the table, not flavor. The pudding will be equally delicious served simply with brandy butter or whipped cream.

Can I use store-bought mixed dried fruit instead of individual ingredients?

Yes, use 680g of mixed dried fruit (raisins, currants, sultanas) but you'll lose some of the complexity from the candied peel, cherries, and nuts. Chop larger pieces and add the almonds separately.

How do I reheat the pudding for serving?

Steam for 2 hours using the same water-bath method as the initial cook, or boil a kettle and keep the water at a gentle simmer. The pudding is ready when it's heated through—a skewer inserted into the center will come out warm.