📝 About This Recipe
This quintessential British masterpiece is a rich, dark, and boozy celebration of dried fruits and aromatic spices. Traditionally prepared on 'Stir-up Sunday,' this pudding develops deep, complex flavors of molasses and citrus through a slow steaming process. It is the ultimate festive showstopper, designed to be set aflame with brandy for a dramatic and unforgettable holiday finale.
🥗 Ingredients
The Fruit Steep
- 225 grams Currants (dried and cleaned)
- 225 grams Sultanas (golden raisins)
- 225 grams Raisins (dark, seedless)
- 50 grams Mixed Candied Peel (finely chopped)
- 150 ml Dark Rum or Brandy (plus extra for feeding)
- 1 piece Orange (zest and juice only)
The Pudding Batter
- 125 grams Beef Suet (shredded; vegetarian suet can be substituted)
- 175 grams Dark Muscovado Sugar (packed)
- 125 grams Fresh Breadcrumbs (made from slightly stale white bread)
- 75 grams Self-Rising Flour (sifted)
- 1 tablespoon Mixed Spice (or a blend of cinnamon, nutmeg, and cloves)
- 2 large Eggs (lightly beaten)
- 1 piece Cooking Apple (peeled, cored, and grated)
- 25 grams Almonds (slivered or roughly chopped)
- 100 ml Stout or Dark Ale (adds depth and color)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the currants, sultanas, raisins, candied peel, orange zest, and orange juice. Pour over the brandy or rum, stir thoroughly, cover with a cloth, and allow to soak overnight to plump the fruit.
-
2
The following day, in a separate massive bowl, whisk together the shredded suet, dark muscovado sugar, breadcrumbs, flour, and mixed spice until evenly distributed.
-
3
Add the grated apple and chopped almonds to the dry mixture, tossing them to ensure they are coated and don't clump.
-
4
Fold in the soaked fruit along with any liquid remaining in the bowl. Traditionally, this is the moment every family member makes a wish while stirring.
-
5
Add the beaten eggs and the stout. Stir the mixture vigorously until you have a soft, dropping consistency—the batter should fall reluctantly from a spoon.
-
6
Grease a 1.2-liter (2-pint) pudding basin generously with butter. Pack the mixture into the basin, smoothing the top with the back of a spoon.
-
7
Cover the basin with a double layer of greaseproof paper and a layer of aluminum foil, making a pleat in the center to allow the pudding to expand as it steams.
-
8
Secure the paper and foil tightly with kitchen string, creating a small handle across the top for easy lifting.
-
9
Place the basin in a large steamer over simmering water, or in a large pot with water reaching halfway up the sides of the basin. Cover with a tight lid.
-
10
Steam the pudding for 8 hours. Check the water level every hour and top up with boiling water as needed to ensure the pot doesn't boil dry.
-
11
Once steamed, remove the basin and let it cool completely. Remove the messy foil and paper, prick the pudding with a skewer, and pour over a little extra brandy.
-
12
Re-cover with fresh greaseproof paper and foil. Store in a cool, dark place for 2-6 weeks to mature. On Christmas Day, steam for another 2 hours before serving.
💡 Chef's Tips
If you can't find beef suet, frozen grated butter works as a great substitute for a lighter texture. Don't skip the 8-hour steam; this long process is what caramelizes the sugars and creates the iconic dark color. Always use fresh breadcrumbs rather than dried ones to ensure the pudding remains moist and tender. To flame the pudding safely, warm the brandy in a metal ladle over a flame before lighting it and pouring it over the pudding. Make the pudding at least 4 weeks in advance to allow the alcohol to mellow and the spices to harmonize.
🍽️ Serving Suggestions
Serve with a generous dollop of homemade brandy butter or hard sauce. Pour over a warm, silky vanilla bean custard for a classic contrast. A side of thick clotted cream or double cream provides a cooling balance to the rich spices. Pair with a glass of chilled dessert wine or a glass of aged Tawny Port. Decorate the top with a sprig of fresh holly (remove before eating) for the traditional look.