📝 About This Recipe
This quintessential British masterpiece is a rich, dark, and boozy celebration of dried fruits and aromatic spices. Steeped in tradition, this pudding is steamed to perfection, resulting in a moist, velvet-textured dessert that captures the very essence of the holiday spirit. It is the ultimate finale to a festive feast, traditionally prepared weeks in advance to allow the complex flavors of citrus, suet, and stout to mature and deepen.
🥗 Ingredients
The Fruit Soak
- 225 grams Currants (dried and cleaned)
- 225 grams Sultanas (golden raisins)
- 225 grams Raisins (dark, juicy variety)
- 50 grams Mixed Candied Peel (finely chopped)
- 4 tablespoons Brandy (plus extra for flaming)
- 150 ml Stout or Dark Ale (room temperature)
Dry Ingredients & Fat
- 125 grams Beef Suet or Vegetarian Suet (shredded)
- 175 grams Dark Muscovado Sugar (packed)
- 115 grams Fresh Breadcrumbs (made from white bread)
- 115 grams Self-Rising Flour (sifted)
- 1 teaspoon Mixed Spice (cinnamon, nutmeg, cloves, and ginger)
Fresh Elements
- 1 Cooking Apple (peeled, cored, and grated)
- 1 Orange (zest and juice)
- 1 Lemon (zest only)
- 2 large Eggs (beaten)
👨🍳 Instructions
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1
In a large mixing bowl, combine the currants, sultanas, raisins, candied peel, brandy, and stout. Stir thoroughly, cover with a clean tea towel, and leave to soak overnight to plump the fruit.
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2
The next day, grease a 1.2-liter (2-pint) pudding basin generously with butter. Place a small circle of parchment paper at the very bottom to prevent sticking.
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3
In a separate massive bowl, whisk together the shredded suet, sugar, breadcrumbs, flour, and mixed spice until evenly distributed.
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4
Add the grated apple, orange zest, orange juice, and lemon zest to the dry mixture. Stir in the beaten eggs until the batter is well-combined.
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5
Fold in the soaked fruit mixture along with any remaining liquid from the bowl. This is the traditional time to gather the family and have everyone make a wish while stirring!
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6
Spoon the mixture into the prepared basin, pressing down firmly with the back of a spoon to remove air pockets. The mixture should reach about 1 inch below the rim.
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7
Prepare the lid: Take a large sheet of parchment paper and a sheet of foil. Lay the foil over the paper and fold a 1-inch pleat in the center of both (this allows the pudding to expand as it steams).
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8
Place the paper/foil lid over the basin (paper side down) and tie it tightly under the rim with kitchen twine. Create a 'handle' with the twine across the top for easy lifting.
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9
Place the basin in a large steamer over simmering water, or in a large pot with a trivet at the bottom. Fill the pot with boiling water until it reaches halfway up the side of the basin.
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10
Steam the pudding for 6 hours. Check the water level every 45 minutes and top it up with boiling water—never let it boil dry.
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11
Once cooked, remove the pudding and let it cool completely. Remove the messy paper and foil, prick the surface with a skewer, and pour over a little extra brandy.
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12
Cover with fresh parchment and foil, and store in a cool, dark place for 2-6 weeks. On Christmas day, steam for a further 2 hours before serving.
💡 Chef's Tips
For the best flavor, make your pudding at least 4 weeks before Christmas (on 'Stir-up Sunday'). If you prefer a lighter pudding, use vegetarian suet or frozen grated butter. Ensure your breadcrumbs are fresh, not dried, to maintain the iconic moist texture. Always use boiling water when topping up the steamer to keep the temperature consistent. To flame the pudding, warm 3 tablespoons of brandy in a small pan, ignite it with a long match, and pour it over the pudding immediately as you carry it to the table.
🍽️ Serving Suggestions
Serve with a generous dollop of homemade Brandy Butter or Hard Sauce. Pour over a rich, warm vanilla bean custard for a classic pairing. A side of thick, cold clotted cream provides a beautiful temperature contrast. Pair with a glass of aged Tawny Port or a sweet dessert wine like Pedro Ximénez Sherry. Decorate the top with a sprig of fresh holly (remove before eating!) for the classic Victorian look.