📝 About This Recipe
This quintessential British holiday masterpiece is a dense, steamed cake brimming with luscious dried fruits, warm winter spices, and a deep, molasses-like sweetness. Traditionally prepared on 'Stir-up Sunday,' this recipe balances the richness of beef suet (or butter) with the bright acidity of citrus and a generous soak of dark rum. When set ablaze at the table, it creates a magical, flickering centerpiece that embodies the very spirit of a classic Dickensian Christmas.
🥗 Ingredients
The Fruit Soak
- 1 1/2 cups Dried Figs (stemmed and finely chopped)
- 1 cup Raisins or Sultanas (dark and plump)
- 1/2 cup Currants (dried)
- 1/2 cup Dark Rum or Brandy (plus extra for flaming)
- 1 large Orange Zest and Juice (organic preferred)
The Pudding Batter
- 1 cup Beef Suet or Cold Butter (shredded or finely grated)
- 1 cup Dark Brown Sugar (firmly packed)
- 2 cups Fresh Breadcrumbs (made from slightly stale white bread)
- 1/2 cup All-Purpose Flour (sifted)
- 3 large Eggs (beaten)
- 1/2 teaspoon Baking Soda (dissolved in 1 tbsp warm water)
- 2 teaspoons Mixed Spice (cinnamon, nutmeg, cloves, and ginger)
- 2 tablespoons Black Treacle or Molasses (for deep color and flavor)
For Serving
- 1/2 cup Unsalted Butter (softened for Brandy Butter)
- 1 cup Powdered Sugar (sifted)
- 3 tablespoons Brandy (for the butter sauce)
- 1 piece Fresh Holly Sprig (for decoration (remove before eating))
👨🍳 Instructions
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1
In a large mixing bowl, combine the chopped figs, raisins, currants, orange zest, and orange juice. Pour the 1/2 cup of rum over the fruit, stir well, cover with plastic wrap, and let soak at room temperature for at least 12 hours or overnight.
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2
Prepare a 1.5-quart (1.5 liter) pudding basin or heat-proof ceramic bowl by greasing it 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 large bowl, whisk together the shredded suet (or grated butter), dark brown sugar, and breadcrumbs until well combined.
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4
Stir the sifted flour and mixed spices into the breadcrumb mixture. Add the beaten eggs and black treacle, mixing thoroughly with a wooden spoon until a thick, tacky batter forms.
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5
Fold the soaked fruit mixture (and any remaining liquid) into the batter. This is the traditional time to have family members take a turn stirring and make a wish!
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6
Stir in the baking soda dissolved in water. Spoon the mixture into the prepared basin, pressing down firmly to remove air pockets. The batter should reach about 1 inch below the rim.
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7
Cover the basin with a layer of parchment paper followed by a layer of aluminum foil, creating a pleat in the middle of both to allow the pudding to expand. Tie tightly around the rim with kitchen twine, creating a handle with the string for easy lifting.
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8
Place a steamer basket or an inverted saucer in the bottom of a large deep pot. Place the pudding basin on top and fill the pot with boiling water until it reaches halfway up the sides of the basin.
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9
Cover the pot with a tight-fitting lid and steam over low heat for 6 hours. Check the water level every hour, topping it up with boiling water as needed to ensure it doesn't boil dry.
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10
Once cooked, carefully lift the basin out of the pot and let it cool completely. If making weeks in advance, replace the wrappings with fresh parchment and foil and store in a cool, dark place, 'feeding' it with a tablespoon of brandy every week.
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11
To serve, re-steam the pudding for 1-2 hours until piping hot. Meanwhile, make the brandy butter by beating softened butter with powdered sugar and 3 tablespoons of brandy until pale and fluffy.
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12
Carefully run a knife around the edge of the pudding and invert it onto a warmed serving platter. Decorate with a sprig of holly.
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13
For the grand finale, warm 1/4 cup of brandy in a small saucepan until just simmering. Ignite it carefully with a long match and pour the flaming liquid over the pudding as you carry it to the table.
💡 Chef's Tips
If you cannot find beef suet, use very cold butter grated on the coarse side of a box grater; keep it chilled until the moment you mix it in. For the best texture, use fresh breadcrumbs made from a loaf of white bread rather than store-bought dried crumbs. Don't skip the 6-hour steam; this long, slow process is what caramelizes the sugars and gives the pudding its signature dark color and complex flavor. If storing the pudding for several weeks, ensure the storage area is cool and dry to prevent spoilage. When flaming the pudding, ensure the brandy is warmed first; cold alcohol will not ignite properly.
🍽️ Serving Suggestions
Serve a generous dollop of the Brandy Butter on each hot slice so it melts into the fruit. A side of thick, cold double cream or homemade vanilla bean custard provides a lovely temperature contrast. Pair with a glass of aged Tawny Port or a sweet dessert wine like Sauternes. For a non-alcoholic accompaniment, a spiced chai tea or a strong dark roast coffee balances the richness perfectly. Leftovers are delicious the next day, sliced and fried in a little butter until the edges are crispy.