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READY IN 6 hrs
45 mins

+ waiting
Christmas Pudding Recipe

Christmas Pudding

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians

Recipe by  

Christmas Pudding is one of the icons of British culture. It is a Victorian dish made from dried fruit, suet, candied peel, spices, currants, sultanas, almonds, egg, nutmeg, cinnamon and more. The Victorians shaped their puddings into spheres (hence the iconic image) and boiled them in a muslin cloth. In order to allow it least a month to 'mature' before being consumed on Christmas Day, households usually made their Christmas Puddings in late October or early November then fed them with brandy regularly for the flavours to develop. When served, the pudding is doused in warm brandy and set alight.

      Preparation Time: 45 Minutes + waiting

      Cooking Time: 6 Hours

Ingredients for Christmas Pudding

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6-8:
8 oz
golden caster (superfine) sugar
8 oz
vegetarian suet
12 oz
12 oz
8 oz
4 oz
chopped candied peel
4 oz
plain flour (all purpose flour)
4 oz
fresh white breadcrumbs
2 oz
flaked almonds
1 level teaspoon
ground cinnamon
1 level teaspoon
mixed spice
1 level teaspoon
freshly grated nutmeg
5 fl oz
brandy (or dark rum)


How to Cook Christmas Pudding

  1. Grate (shred) the zest off the lemon then mix together all the dry ingredients (golden caster sugar, vegetarian suet, sultanas, raisins, currants, chopped candied peel, plain flour, fresh white breadcrumbs, flaked almonds, lemon zest, ground cinnamon, mixed spice, freshly grated nutmeg and a pinch of salt). Beat the eggs then stir them into the dry mix along with the brandy. Mix well.
  2. Using a little butter or margarine, lightly grease 4 x 1 pint (600ml) or 2 x 2 pint (1.2 litre) pudding basins. Spoon the mix into the basins. For each basin, cut a circle of baking parchment (also known as bakery paper - but NOT wax paper or greaseproof paper, since this will smoke in the oven) and a circle of aluminium foil about 4" (5cm) bigger in diameter than the top of the basin. So, for a basin that is 7" (17.5cm) in diameter at the top, you would cut circles that are 11" (27.5cm) in diameter. (If you have a muslin cloth, you can use this instead of the baking parchment.)
  3. Place a circle of baking parchment and then a circle of foil over the top of each basin, fold the sides down and tie securely round the top edge of the basin with string. Place the basins in a large steamer of boiling water and cover with a lid. Boil gently for 5-6 hours, topping the boiling water up from time to time, as necessary.
  4. If you do not have a steamer, put the basins in a large pan on top of inverted saucers on the base. Pour in boiling water to come one third of the way up the sides of the pudding bowls. Cover and steam as before.
  5. Remove the puddings from the steamer and allow to cool, then change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
  6. To serve, steam for 2 hours and serve with Brandy Butter, rum sauce, cream or custard. (You can microwave Christmas Puddings to reheat them, but checking that they are hot right the way through is not easy!)
  7. Traditionally, Christmas Puddings are ignited. Just warm up three tablespoons of brandy in a pan, pour it over the pudding and (carefully) put a match to it.

When you are tying the baking parchment and foil covers in place, make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
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Reviews of Christmas Pudding

Rating 5 out of 5 - Many cooks will make this recipe again December 30 2014
I've made this pudding for the fourth year running - it's every bit as good as you claim! I follow the recipe almost to the letter every time. The only change I make is that I whizz the dried fruit through the food processor before soaking it. I don't process it to a pulp, but I do like it to be a bit broken up as I think what often puts people off Christmas pudding is all the big chunks of dried fruit. I'm making six this year, a few for various Christmas meals that I'm hosting or attending, and a few as gifts. While I don't wish for reviewer 'harriet' to hunt me down, I'm going to be attempting a veggie version for the first time this year (using vegetarian suet as suggested in the recipe) so I will report back on how that goes. It also microwaves well (after previously giving it its full steaming time) when reheating it. An absolute winner - thanks!
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again January 31 2014
I made this for the first time last Christmas and it was absolutely delicious. I've now decided that I will make this every year until my dying day. Don't use any substitute for real suet, or I will come find you!!
(5 reviews)

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