Classic Christmas pudding

Classic Christmas pudding

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

Difficulty and servings

Moderately easy

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

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 8 hrs

Plus 1 hour cooking on the day
Vegetarian

Vegetarian

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.

Per serving (with Brandy and ginger butter)

550 kcalories, protein 5g, carbohydrate 77g, fat 25 g, saturated fat 6g, fibre 2g, sugar 16g, salt 0.92 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

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Latest comments and suggestions

  • Binder photo MRS DOROTHY BROWN

    2007-12-01 16:48:13.404168

    MRS DOROTHY BROWN rated and commented on this recipe

    4 stars

    where do i find the video?

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  • Binder photo Orla

    2007-12-06 12:25:10.8472

    Orla rated and commented on this recipe

    5 stars

    You'll find the video at http://www.bbcgoodfood.com/content/knowhow/glossary/tie-a-pudding/

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  • Binder photo butternut

    2008-01-08 14:02:07.704582

    butternut rated and commented on this recipe

    5 stars

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

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  • Binder photo tiggerholland

    2008-10-26 05:57:37.713082

    tiggerholland commented on this recipe

    how far in advance can this pud be made?

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  • Binder photo Helen

    2009-10-24 14:30:33.341943

    Helen commented on this recipe

    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!!

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  • Binder photo Kiely

    2009-11-11 10:05:59.145638

    Kiely commented on this recipe

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

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  • Binder photo Sue Willetts

    2009-11-18 23:02:43.378405

    Sue Willetts rated and commented on this recipe

    5 stars

    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

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  • Binder photo sailorgirl

    2010-11-01 12:35:28.317359

    sailorgirl commented on this recipe

    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

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  • Binder photo Emma

    2010-11-15 14:26:08.893148

    Emma commented on this recipe

    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?

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  • Binder photo sabrened

    2010-11-22 19:44:06.838132

    sabrened rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo Michi

    2011-01-05 22:26:46.281817

    Michi rated and commented on this recipe

    5 stars

    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.

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  • Binder photo JanetB

    2011-01-10 12:04:05.968061

    JanetB commented on this recipe

    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.

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  • Binder photo sheepcat

    2011-01-10 18:32:09.746243

    sheepcat rated and commented on this recipe

    5 stars

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

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  • Binder photo charlotte

    2011-11-22 15:30:52.922954

    charlotte rated and commented on this recipe

    5 stars

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

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  • Binder photo nicki smith

    2011-12-26 19:00:01.61735

    nicki smith rated and commented on this recipe

    5 stars

    Yummy!

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  • Binder photo Tim

    2011-12-28 11:51:45.659202

    Tim rated and commented on this recipe

    5 stars

    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!

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  • Binder photo pompeyqueen

    2012-11-03 15:34:21.304569

    pompeyqueen rated and commented on this recipe

    5 stars

    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)

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Difficulty and servings

Moderately easy

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

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 8 hrs

Plus 1 hour cooking on the day
Vegetarian

Vegetarian

Pud with a history

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
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Per serving (with Brandy and ginger butter)

550 kcalories, protein 5g, carbohydrate 77g, fat 25 g, saturated fat 6g, fibre 2g, sugar 16g, salt 0.92 g

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