📝 About This Recipe
A cornerstone of British holiday tradition, this rich, dark, and aromatic pudding is steeped in history and festive cheer. Bursting with brandy-soaked dried fruits, warm spices, and the deep sweetness of black treacle, it offers a dense, moist texture that is truly unparalleled. This recipe honors the 'Stir-up Sunday' tradition, creating a masterpiece that serves as the perfect grand finale to a Christmas feast.
🥗 Ingredients
The Fruit Soak
- 1 1/2 cups Currants (cleaned and stemmed)
- 1 1/2 cups Sultanas (golden raisins)
- 1 cup Raisins (dark and juicy)
- 1/2 cup Mixed Candied Peel (finely chopped)
- 1/2 cup Glace Cherries (halved)
- 1/2 cup Brandy (plus extra for flambéing)
The Pudding Batter
- 250 grams Shredded Suet (beef or vegetarian suet)
- 1 cup Dark Brown Muscovado Sugar (packed)
- 2 cups Fresh Breadcrumbs (made from slightly stale white bread)
- 1 cup Self-Rising Flour (sifted)
- 1 tablespoon Mixed Spice (British spice blend)
- 3 large Eggs (beaten)
- 1 tablespoon Black Treacle (or dark molasses)
- 1/2 cup Stout (such as Guinness)
- 1 medium Cooking Apple (peeled, cored, and grated)
- 1 each Orange and Lemon (zested and juiced)
Brandy Butter
- 1/2 cup Unsalted Butter (softened)
- 1 cup Icing Sugar (sifted)
- 3 tablespoons Brandy (high quality)
👨🍳 Instructions
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1
The day before you intend to steam the pudding, combine the currants, sultanas, raisins, mixed peel, and cherries in a large bowl. Pour over the brandy, stir well, cover, and allow to soak overnight at room temperature.
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2
In a very large mixing bowl, combine the shredded suet, muscovado sugar, breadcrumbs, flour, and mixed spice. Stir until the suet is evenly distributed through the dry ingredients.
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3
Add the soaked fruit (and any remaining liquid) to the dry mixture. Add the grated apple, citrus zests, and citrus juices. Stir thoroughly.
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4
In a separate small jug, whisk together the eggs, black treacle, and stout until well combined. Pour this into the main bowl.
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5
Stir the mixture vigorously. Traditionally, every family member should take a turn stirring and make a wish. The mixture should have a 'soft drop' consistency; if it seems too dry, add a splash more stout.
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6
Generously grease a 1.5-liter (1.5-quart) pudding basin with butter. Spoon the mixture into the basin, pressing down firmly with the back of a spoon to remove air pockets. Level the top.
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7
Cover the basin with a circular piece of parchment paper, then a piece of foil. Create a pleat in the middle of both to allow the pudding to expand as it steams. Secure tightly with kitchen string around the rim, creating a handle with the string for easy lifting.
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8
Place the basin in a large steamer or a deep pot with a trivet at the bottom. Fill the pot with boiling water until it reaches halfway up the side of the basin. Cover the pot with a tight-fitting lid.
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9
Steam the pudding over low heat for 6 hours. Check the water level every hour, topping it up with boiling water as needed to ensure the pot doesn't run dry.
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10
Once finished, carefully lift the pudding out. Allow it to cool completely. Remove the foil and parchment, then replace them with fresh dry layers. Store in a cool, dark place for up to 6 weeks to mature.
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11
On Christmas Day, steam the pudding for a further 2 hours to reheat it thoroughly. This second steaming darkens the pudding and deepens the flavor.
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12
To make the brandy butter, cream the softened butter and icing sugar together until pale and fluffy. Slowly beat in the brandy one tablespoon at a time until smooth.
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13
To serve, turn the pudding out onto a warmed platter. Warm 3 tablespoons of brandy in a small ladle, ignite it with a match, and carefully pour the flaming liquid over the pudding. Serve immediately with the brandy butter.
💡 Chef's Tips
Make the pudding at least 4 weeks in advance; the alcohol and sugar act as preservatives while the flavors 'mellow' and deepen over time. Always use fresh breadcrumbs rather than dried ones to ensure the pudding remains moist and light rather than rubbery. When steaming, never let the water level drop below one-third of the basin height, or you risk scorching the pudding and ruining the pot. If you don't have mixed spice, create your own using a blend of ground cinnamon, nutmeg, allspice, ginger, and cloves. For a vegetarian version, ensure you use vegetable suet and check that your stout is vegetarian-friendly.
🍽️ Serving Suggestions
Serve with a generous dollop of homemade brandy butter that melts into the warm sponge. Pair with a thick, warm vanilla bean custard or a pour of cold, heavy double cream for contrast. A glass of aged Tawny Port or a chilled glass of Sauternes complements the rich fruit flavors perfectly. Garnish with a sprig of fresh holly (remove berries for safety) for a classic Victorian presentation. For a savory-sweet twist, serve a small wedge of sharp, aged English Cheddar on the side.