Classic Christmas pudding

Classic Christmas pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 8 hrs Plus 1 hour cooking on the day

Skill level

Moderately easy

Servings

Makes two 1.2 litre/2 pint puds (each serves 8)

What's Christmas without the pud? This is a plump pudding with history...

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (with brandy and ginger butter)

kcalories
550
protein
5g
carbs
77g
fat
25g
saturates
6g
fibre
2g
sugar
16g
salt
0.92g

Ingredients

For the pudding

  • 50g blanched almonds
  • 2 large Bramley cooking apples
  • 200g box candied peel (in large pieces) or all citron if you can find it
  • 1 whole nutmeg (you'll use three quarters of it)
  • 1kg raisins
  • 140g plain flour
  • 100g soft fresh white breadcrumbs
  • 100g light muscovado sugar, crumbled if it looks lumpy
  • 3 large eggs
  • 2 tbsp brandy or cognac, plus extra to flame
  • 250g packet butter, taken straight from the fridge

For the brandy and ginger butter

  • 175g unsalted butter, softened
  • grated zest of half an orange
  • 5 tbsp icing sugar
  • 4 tbsp brandy or cognac
  • 2 pieces of stem ginger, finely chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Get everything prepared. Chop the almonds coarsely. Peel, core and chop the apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct). Mix all the ingredients for the pudding, except the butter, in a large bowl.
  2. Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together.Repeat until all the butter is grated, then stir for 3-4 minutes - the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
  3. Generously butter two 1.2 litre/ 2 pint bowls and put a disc of greaseproof paper in the bottom of each. Pack in the pudding mixture. Cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
  4. Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
  5. Boil or oven steam the puddings for 8 hours, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in spanking new greaseproof or baking parchment, foil and string. Store in a cool, dry place until Christmas.
  6. To make the brandy butter, cream the butter with the orange zest and sugar. Gradually beat in the brandy or cognac and chopped ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to 6 weeks.
  7. On Christmas Day, boil or oven steam for 1 hour. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
arendal's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this delicious 5 star pud many times. Has anyone successfully warmed it up in a microwave oven? I am aware that many shop puddings are warmed this way but I don't want to spoil the taste of this pudding in any way. It will just make life easier on Chrismas Day when heating 2 puddings ☺️

arendal's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have been making Christmas puddings for about 20 years and this is the most delicious recipe so far. Don't let the amount of butter put you off. This year I bought the peel from a speacialist shop in Provence so it will be interesting to see if it tastes any different. I steam them in the oven and it works really well. For those who don't care for candied peel, this tastes quite different IF you use good quality whole peel, as the recipe says. I find I usually have to buy it online. We had our leftover second pud last week. I kept in fridge and it was absolutely gorgeous after a year!!

pepperpotty1981's picture

What a wonderful pudding! I made it up about 6 weeks before Christmas and we all agreed that it's the best Christmas pudding we had ever had. Moist and light with a subtle taste. We made our own brandy butter rather than follow the recipe here. We actually bought a stand by pudding as when this was cooked initially it looked really greasy. But we needn't have bothered. We will definitely be making this again.

dzandzamk's picture

What can I use instead of the candied peel

midnight12383's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last year and gave a couple away as a gift, I had a phone call from my mum on Christmas Day saying it was the best christmas pudding she ever tasted, I am going to make some half pint puddings this year, I believe you still steam them for the same amount if anyone knows any different it would be good to know :0)

timdsimpson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was the first year I have made the family Christmas pud and this was a resounding success!I decided to use amaretto instead of brandy and also topped up the booze a few times between making the pudding, at the end of October, and Christmas day.
I made it in two pudding bowls and I'm glad I did because now I have one to eat on my own when the rest of the family aren't there. Yum!

nickismithy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy!

charlotte1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this recipe for several years now and it is always fantastic.

sheepcat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really simple fun to make and popular with all guests, no other Christmas pub required!

janet66's picture

Can anyone tell me if the pudding can be frozen? I have one left over, I did notice that someone said that they left one in the cupboard and it was fine the following year. Thanks.

divadesfeuers's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a very delicious christmas pudding and so easy to prepare! I replaced half of the raisins with cranberries mainly, some plums and used mixed candied peels.
The flavour was great but I must have done something wrong because the cake didn't hold together but broke while taking it out of the form. I could put it back together because it was so sticky, so nobody really found out.

sineadtp's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made a smaller version of this pudding and has turned out great! very easy to make and smells delicious! can't wait to eat it!!

masonjnr's picture

Does anybody have a replacement for candied peel? I love Christmas pudding but get put off when I bite into a bit of candied peel. Do I actually need to put it in?

sailorgirl700's picture

Does anyone know how long I would need to cook a 0.5 litre pudding for please? I am looking to steam it in the oven. Thanks

suewilletts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is fabulous. We all love this pudding. I have made this each year since first published in 2002. Sometimes we eat all the puddings. Sometimes I forget one & find it in the cupboard the following year & its still great & once I deliberately saved one for Easter. Steaming in the oven has to be the easiest cooking method, I just leave it to simmer for hours & for the time given for 2 * 2pint puddings, yet I split the mixture between 3 * 1 and half pint basins

michaelawindsor's picture

Anyone know if this will work with Gluten Free flour?
Any chefs reading this a GF Christmas baking book would be great!

helencherry's picture

OK. This recipe makes around four pints of pudding mixture(enough for two two pint pudding basins). So if I make four one pint puddings, how should I alter the cooking time (if at all)? Help please!!

tiggerholland's picture

how far in advance can this pud be made?

butternut's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was the first time I have ever made a Christmas Pudding in my life. It was wonderful!! I recommend the recipe.

Pages

Questions

Tips