Traditional British Christmas pudding is a make-ahead, steamed, fruit filled dessert, also known as plum pudding, which is set alight when served. It is beautiful culmination of many British Christmas dinners.
One of the main goals of my site is to introduce and promote British food to my readers–you probably already know that. So, the fact that I don’t have a recipe for Christmas Pudding on my site, five years later, is somewhat of a crime.
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What is Christmas Pudding?
Pudding, as Americans know it, is a soft, dairy type dessert, like custard, but to Brits, it simply means, “dessert”. Christmas Pudding, therefore, is translated to “Christmas Dessert”. You’ve probably also heard it called plum pudding as in Charles Dicken’s classic, A Christmas Carol.
Speaking of Christmas carols, “We Wish You a Merry Christmas” has two references to figgy pudding, which is another name for Christmas pudding:
“Oh, bring us some figgy pudding…” and later, “We all like our figgy pudding…”
As you can see, it’s truly a quintessential British dessert. It is not baked, but steamed (to cook it and reheat it) and then doused with brandy and set alight before serving with brandy sauce or brandy butter. This is part of the Christmas dinner tradition in Britain. It really is a fun way to end the Christmas meal!
The dish itself is unique in that it’s made with mostly dried fruit and breadcrumbs.
NB: Christmas puddings used to include a silver coin or trinket baked inside. The person who found it would supposedly have good luck come their way. I’m not going to suggest that you put anything non-edible into your pudding in case the worst case scenario might happen (we don’t need any choking on Christmas)!
Is Christmas pudding the same as Christmas cake?
Christmas pudding and Christmas cake are two different desserts. The whole Christmas (fruit) cake is baked, then covered in marzipan (almond paste) and royal icing. It usually looks like this:
And once cut, it looks like this. Whereas Christmas pudding has no icing, and isn’t baked.
Christmas pudding is steamed, and served after being doused with brandy and set alight. Christmas cake is baked, and is “fed” with alcohol for months or weeks before serving it on Christmas day (without any pyrotechnics)!
What is Mixed Spice listed in the Ingredients?
Mixed spice is a British spice blend that, contrary to others’ advice, should not have pumpkin spice used in place of it. While both spice mixtures contain similar ingredients, they are used in significantly different quantities, which makes a big difference in the flavor. Don’t worry that you can’t find it in North American store shelves because you can make your own mixed spice using my recipe, which is much less expensive than buying it online.
What Special Equipment do I Need to make a British Christmas Pudding?
You will definitely need a pudding bowl/basin, some parchment paper, aluminum foil and string. A trivet (to go inside one of your pots) is the last item that you might not have on hand in your kitchen.
If you have a Mason Cash bowl, you’ll be using the same ones that Mrs. Patmore and Daisy use in Downton Abbey! In fact, you can see at least seven of the bowls in the photo above, including the exact same one as in my step by step photos below!
When should you make a Christmas pudding?
Traditional British Christmas pudding is usually made weeks before Christmas (about six weeks ahead or more), saving you from making it in the crazy days before the holidays. Actually, a six week old pudding will be considered quite fresh. You can make them up to a year in advance, but even six weeks is a good amount of time.
Here is an extensive list of Christmas cookies that I have curated (all from scratch)
What is “Stir Up Sunday”?
You may have heard this term on social media over the past few years. It is the last Sunday before Advent and reminds those who have not yet made their plum pudding to “stir one up” about a month ahead of time. However, this isn’t its original connotation as it was simply a religious reminder to prepare churchgoers for the upcoming Christmas season.
Is it too late to make Christmas pudding?
If you’re asking this question in December, the short answer is, no, it’s not too late. There’s nothing bad about a fresh Christmas pudding, and nothing makes it inedible. As you read above, it’s just a tradition that the pudding is matured for a few weeks or months. So go ahead and make it and teach your family and friends about the figgy pudding tradition!
Why do we put Brandy on Christmas pudding?
Other than it being a tradition that’s been passed down through the years, one theory is that the flames represent the Passion of Christ. However, given that Christmas is a celebration of Jesus’ birth, that notion doesn’t really make sense to me. What do you think?
How do you Heat up Brandy for Christmas pudding?
You can carefully heat the brandy in a small pot or large metal ladle (I think the pot is safer). The purpose is just to get the brandy hot so it lights easier, but be sure not to boil it. Be especially vigilant when using gas cooktops.
How do you Light a Christmas Pudding?
If you heat the brandy in a pot, pour it over the figgy pudding and carefully light the pudding with a long match. If you heat the brandy in the ladle, you can do the same, or you can light the brandy in the ladle, then pour the alcohol over the pudding which will light from the brandy. Wait for the flame to extinguish before serving the Christmas pudding.
What is this Traditional British Plum Pudding Served with?
Since this is a brandy infused dessert, it only makes sense that the traditional accompaniment is drippy brandy sauce (as seen in the topmost photo) or brandy butter.
You can actually use whisky sauce, or freshly whipped cream, (double cream is even better if you’re in the UK or can manage to find it elsewhere) or custard)! As you can see, there are many options on how to serve a traditional British Christmas pudding.
Another idea for a British Christmas dessert, individual English trifles.
Let me know if you make a plum pudding as I’d love to know what you think! Happy December!
Traditional Christmas Pudding
(aka Plum Pudding or Figgy Pudding)
slightly adapted from A Country Christmas, Lorenz Books
serves 8 (will serve up to 12 with smaller pieces) FULL PRINTABLE RECIPE BELOW
NOTE: this makes a larger pudding, to make a small one, halve the recipe and use this sized bowl.
Special equipment: a 5 or 6 cup pudding basin/mold like this Mason Cash bowl.
Ingredients
- butter (butter and suet)
- dark brown sugar
- flour
- baking powder
- mixed spice (see recipe in notes if you don’t have any)
- eggs
- fresh breadcrumbs
- sultanas (golden raisins)
- raisins (note: I soaked my raisins in brandy, overnight)
- Zante currants
- apple
- rind of one fresh orange (or lemon)
- juice of one fresh orange or lemon with brandy or rum
- (optional: mixed candied peel)
Butter the pudding bowl and line the bottom with a disc of parchment or waxed paper, and butter the paper, too.
Beat the suet/butter and sugar together until soft.
Then add the flour, eggs, and spices until mixed. Then add the remaining ingredients and mix well. It will look like this. Isn’t it crazy-easy?
Put the mixture into the buttered bowl and flatten the top.
Cut a disc of waxed or parchment paper the size of the top, butter it and place on top of the pudding mixture.
Tear a piece of parchment paper and aluminum foil, large enough to cover the top of the bowl, and go halfway down the sides, and place the foil on top of the parchment. Create a pleat down the center, so that the pudding will have space to expand when cooking.
Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end.
If you don’t have a steamer, like me, place a trivet in a pot and fill the water so that it’s halfway up the bowl and use a tight fitting lid.
Steam for 6 hours, checking the water level once an hour or so, and topping it up.
Once you’ve taken the bowl out of the pot, remove the aluminum foil and waxed/parchment paper, wipe the bowl and replace with clean paper. Store in a cool place. I had a little peek first! Note: if you don’t want your bowl out of commission for weeks or months, you can remove the pudding from the bowl, replace the waxed/parchment paper at the top and wrap the pudding tightly with aluminum foil and store it without the bowl.
To serve: you can steam it for another two hours, or simply microwave it for a few minutes until it’s piping hot (microwaves are great for heating up puddings such sticky toffee pudding, too)! Let stand for a few minutes before removing from the bowl.
Place on a heatproof serving dish and douse with brandy. Carefully light the plum pudding (please do this in a safe area), then when the flame extinguishes, cut and serve with brandy sauce, brandy butter, whipped cream (without added sugar) or real homemade custard.
If you’re trying to make things in advance for Christmas or to give as holiday gifts, here are a few ideas. Click the photos for the recipes. You can also peruse my Amazon page where I’ve added lots of items that I recommend throughout my posts. (And some of my favorite things, too). 😍
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Traditional British Christmas Pudding (a Make Ahead, Fruit and Brandy Filled, Steamed Dessert)
One of the most traditional British Christmas recipes.
Ingredients
- ½ c (113 g) good quality butter (see notes)
- 1 heaped cup (200 g) dark brown sugar
- ½ cup (70 g) all purpose flour
- ½ tsp baking powder
- 2 eggs
- 1 tsp mixed spice (see recipe in notes if you don't have any)
- 2 cups (100 g) fresh breadcrumbs
- 1 cup (150 g) sultanas (golden raisins)
- 1 cup (150 g) raisins (note: I soaked my raisins in brandy, overnight)
- 1/2 cup (60 g) Zante currants
- 1 small apple, peeled, cored and grated
- finely grated rind of one fresh orange (or lemon)
- juice of one fresh orange or lemon, made up to 5 oz (150 ml) with brandy or rum
- (optional - 3 Tbsp mixed candied peel, chopped)
Instructions
- Butter the pudding bowl and line the bottom with a disc of parchment or waxed paper, and butter the paper, too.
- Beat the suet/butter and sugar together until soft.
- Then add the flour, eggs, and spice until mixed. Then add the remaining ingredients and mix well.
- Put the mixture into the buttered bowl and flatten the top.
- Cut a disc of waxed or parchment paper the size of the top, butter it and place on top of the pudding mixture.
- Tear a piece of parchment paper and aluminum foil, large enough to cover the top of the bowl, and go halfway down the sides, and place the foil on top of the parchment. Create a pleat down the center, so that the pudding will have space to expand when cooking.
- Place the paper and foil over the pudding basin, then tie some string under the lip of the bowl, leaving extra string to tie over the top to form a handle, tying it on the opposite end. If you don't have a steamer, like me, place a trivet in a pot and fill the water so that it's halfway up the bowl and use a tight fitting lid.
- Steam for 6 hours, checking the water level once an hour or so, and topping it up.
- Once you've taken the bowl out of the pot, remove the aluminum foil and waxed/parchment paper, wipe the bowl and replace with clean paper. Store in a cool place.
- To serve: you can steam it for another two hours, OR simply microwave it for a few minutes until it's piping hot! Let stand for a few minutes before removing from the bowl. Place on a heatproof serving dish and douse with brandy. Carefully light the pudding (please do this in a safe area), then when the flame extinguishes, cut and serve with brandy sauce or butter, whipped cream, or custard.
Notes
- If you don't have mixed spice, get the easy recipe to make your own (with spices you already have in your cabinet.
- If you only have light brown sugar, and add a tablespoonful of treacle or molasses.
- You can use ¼ c (57 g) butter and ¼ c (57 g) suet if you want to make the pudding more traditional and don't mind it not being vegetarian if you use real suet)
Nutrition Information:
Yield: 16 Serving Size: 1 small sliceAmount Per Serving: Calories: 189Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 145mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 3g
Nutrition information is only estimated.
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I love the traditional Britsh cousin. Thanks a lot. I’m not sure if you still writing your recipes. I would love to flow it up.
all my best regards
I’d love to see your recipe. 😁
Mee too(:
Christina, i just found this recipe and your suite. i am an American who has British friends that i write to from here in the U.S.A. I am what they call an Anglophile. i just recently made my first English Sponge Cake. which turned out great! using an English cake recipe. I have a question regarding steaming the dish. as I do not have a steamer I will use the method you suggest on the stove. My question is what temperature do I cook it on? I have a gas stove and since its is to be steamed I would think it should be brought to a boil and then reduced to the lowest setting and covered adding water every hour, for the six hour duration. Also i would ask after it is cooked, you said to store it in a cool place like a cub-bard or closet? so if made at least one month in advance, and using brandy to season it, how often do i add brandy to it? and about how much each time, and if not then when ready to serve after re steaming for two hours, and following said instructions upon dousing with brandy and then serving as directed. thanks, jim. best.
It’s October 31st and I started my first Christmas pudding! So excited to see how it turns out. Planning on serving it Christmas Eve. Thank you so much for the recipe. It was very easy to follow. The hardest part was finding the ingredients here in Minnesota! What type of sauce is it pictured with? It wasn’t in the recipe. Is a sauce necessary ?
Oh goodness, how did I miss that! It’s a brandy sauce, Matt. A sauce is not necessary, however, traditionally, Christmas pudding is served with brandy sauce, brandy butter or heavy cream. I think I used a Mrs Beeton’s recipe for the brandy sauce, but here’s one you can make. I’m sure you’ll love the pudding! :)
Really nice work and detailed explained.
I like your content. Thank you for sharing.
Hi there :-) So happy that I found your recipe ! I am not british but swiss (a bit the same, madly independant he he he) and I live far, far away, in South East Asia ! I love some traditionale british recipes like the toffee sticky pudding or the Christmas pudding. I usually get mines through a british friend here. Tesco Christmas puddings, that I store for a year before the Big Day ! I didn’t know about dousing it every 3 weeks and I will immediately begin on my last one…
This year, I have decided to make my own, and ordered this mold : https://www.amazon.com/gp/product/B009J9BF3O/ref=ppx_yo_dt_b_asin_title_o00_s02?ie=UTF8&psc=1
Now, I have a few questions…
1) For this mold, should I use the same quantities ?
2) I don’t find zante currants, could I use instead dried cranberries ?
Thank you :-)
Hello and welcome!
I’m so happy you found my recipe, too! You ask a good question, and I have measured my bowl (I believe it’s 1.25l) so yours is a wee bit bigger. You could just make the recipe as is or add a small percentage more, don’t think it’s really going to make a huge difference to be honest. Also, yes, cranberries work, but the flavor will be different than a traditional pudding. Good for you actually thinking about Christmas now, as one should for a pudding! Let me know how it turns out! Good luck! Christina
I want to make it too!
Yeah!! :)
CHRISTINE , I SOAK MY FRUIT IN BRANDY AD RUM FOR ABOUT A WEEK I ALSO ADD THE SUET AND SPICES TO THE MIXTURE PLUS ALWAYS ADD CHERRIES BOTH RED AND GREEN IT REALLY ADDS TO THE PUDDING . WHEN THE PUDDINGS ARE COOKED I POUR BRANDY OR RUM OVER THEM THEN WRAP THEM IN CHEESE CLOTH AND TIN FOIL THEY LAST FOR YEARS. IJUST HAD ONE FOR THANKSGIVING HERE IN CANADA IT WAS SUPER MOIST AND TASTY
Sounds wonderful, Margaret. Yes, when they are filled with so much fruit and alcohol, they do truly last for years. Glad you enjoy the tradition!
I am making your pudding this weekend.
My dad would always make his puddings nearly a year ahead. Kept in a cupboard wrapped in a cloth and kept adding brandy from time to time – It was always moist and delicious at Christmas. He also would put a few dimes in the pudding and as kids we would sift through it hoping to find one. Probably not the best thing to do in hindsight. Surprised we didnt choke ha ha
but it was great fun
We served ours with either custard or fresh whipped cream – both delicious
I dont think my dad had a recipe – it was all in his head – I havent made one for years so looking forward to trying your recipe
Ill let you know how we like it
Haha! The things we survived as children, right? I hope this recipe is close enough to your dad’s. Most are pretty similar so I hope you’ll be pleasantly surprised, Lorraine. Enjoy! CC
This sounds a lot like fruit cake. Is there much of a difference except the traditional shape and flames?
It is a type of fruit cake, I suppose, but it’s steamed and not baked. That’s the main difference.
So we’ve (Americans) have just decided to do traditional British foods for our holidays. I know the longer the better, but will it be edible if I make the pudding on the 20th to eat on the 25th?
I love it! Of course it will be edible, Will. It will just be fresh and not mature, that’s all. To be honest, you may like it better if it’s the first time you’ll be having it. Another option is to have trifle for dessert. This also has to be made in advance, but only one day before you want to serve it. I just posted a boozy Scottish trifle, but also have English trifle on my site. Completely the polar opposite of Christmas pudding, but just thought I’d mention it, because of the timeframe. Merry Christmas and enjoy! CC
Christmas pud is usually made in the in the middle of November. Making it just five days before Christmas won’t give it time to mature. My Dad used to feed it through December, by injecting it with more brandy once a week.
Agreed, but I would say it’s more typically made months beforehand. The longer the better! :)
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