Dessert

British Christmas Pudding with Brandy Sauce Recipe

Name: British Christmas Pudding with Brandy Sauce Recipe
Prep time: 25 min
Cook time: PT-491237H24M7S
Total time: PT-491237H24M7S
Cuisine: British
Ingredients: 2 cups (280 grams) dark raisins; 1 cup (140 grams) golden raisins; 1¾ cups (173 grams) 1 red apple, peeled and chopped; ½ cup (60 grams) candied orange peel; ½ cup (60 grams) candied lemon peel; ⅓ cup (48 grams) blanched/peeled almonds, chopped; 1 cup (236 ml) brandy; ¾ cup (100 grams) plain/all-purpose flour; ½ teaspoon baking powder; ½ teaspoon nutmeg; 1 teaspoon ground allspice; 1 cup (75 grams) breadcrumbs; 5 tablespoons (66 grams) suet or softened butter; ⅓ cup (55 grams) light brown sugar; 1 large whole egg & 1 egg yolk; 4 tablespoons (55 grams) butter; ⅓ cup (55 grams) plain/all-purpose flour; 1 ½ cups (354 ml) milk, warm; 1 cup heavy/double cream; ¼ cup (55 grams) granulated sugar; 4 tablespoons brandy

ByCharlotte Montgomery December 18, 2025December 18, 2025

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Introduction

British Christmas Pudding is a rich, fruity dessert traditionally enjoyed during the holiday season. This recipe combines soaked dried fruits, warm spices, and suet to create a dense pudding, perfectly complemented by a luscious brandy sauce. It’s a festive treat worth making ahead and savoring on Christmas day.

A single dark brown Christmas pudding sits in the center of an ornate silver plate, showing a dense texture full of small chunks of dried fruits and nuts throughout its rounded, slightly domed shape. On top of the pudding, there is a small decoration made of three green holly leaves with a few bright red berries in the middle. The plate rests on a white marbled surface, with blurred warm lights and a white cream jug in the background adding a cozy festive atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (280 grams) dark raisins
1 cup (140 grams) golden raisins
1 red apple, peeled and chopped (about 1¾ cups / 173 grams)
½ cup (60 grams) candied orange peel
½ cup (60 grams) candied lemon peel
⅓ cup (48 grams) blanched/peeled almonds, chopped
1 cup (236 ml) brandy
¾ cup (100 grams) plain/all-purpose flour
½ teaspoon baking powder
½ teaspoon nutmeg
1 teaspoon ground allspice
1 cup (75 grams) breadcrumbs
5 tablespoons (66 grams) suet or softened butter
⅓ cup (55 grams) light brown sugar
1 large whole egg
1 egg yolk
For the brandy sauce:
4 tablespoons (55 grams) butter
⅓ cup (55 grams) plain/all-purpose flour
1 ½ cups (354 ml) warm milk
1 cup heavy/double cream
¼ cup (55 grams) granulated sugar
4 tablespoons brandy

Instructions

Step 1: For the fruit marinade, combine dark and golden raisins, chopped apple, candied orange and lemon peel, chopped almonds, and brandy in a bowl. Stir well, cover, and leave at room temperature for 24 hours.
Step 2: In a separate bowl, mix the flour, baking powder, nutmeg, allspice, and breadcrumbs. Set aside.
Step 3: In a large mixing bowl, whisk suet or softened butter with brown sugar, egg, and egg yolk until smooth. Stir in the fruit marinade along with any remaining brandy until well combined. Add half the dry ingredients and mix well, then add the rest and stir until no flour is visible. You can cover and refrigerate the mixture to let flavors meld, or proceed to steaming immediately.
Step 4: Line a 1 liter/1 quart (6 x 4 inches) pudding basin with parchment paper. Pack the pudding mixture into the basin tightly without gaps. Cover with parchment paper and two layers of foil, then tie securely with string.
Step 5: Place a steam riser or trivet at the bottom of a tall lidded pan. Set the pudding basin on the riser and add water until it reaches halfway up the basin. Cover with the lid and bring water to a light simmer. Steam gently for 7 hours, checking the water level every two hours and topping up as needed.
Step 6: When cooked, remove the pudding from the steamer and let cool in the basin until manageable. Remove string, foil, and parchment. Invert the pudding onto a plate. Cool completely before eating immediately or wrap well and refrigerate.
Step 7: To reheat, leave the wrapped pudding at room temperature overnight. Warm in a 300°F (150°C) oven for 30-45 minutes or steam for 45 minutes before serving.
Step 8: For the brandy sauce, melt butter in a saucepan over medium heat. Stir in flour and cook briefly. Gradually whisk in warm milk until smooth. Add cream and sugar, cooking until thickened. Stir in brandy and serve warm alongside the pudding.

Tips & Variations

Use suet for a traditional texture, or substitute with softened butter for a vegetarian option.
Steaming time can vary slightly; ensure the pudding is firm and cooked through by testing with a skewer.
Prepare the pudding several weeks in advance to allow flavors to mature — the pudding often improves with age.
For an extra festive touch, flame the brandy sauce at the table before pouring over the pudding.

Storage

Store the cooled pudding wrapped tightly in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat thoroughly before serving, either by steaming or gently warming in the oven as described. Brandied sauce is best made fresh but can be stored refrigerated for 2 days and gently reheated.

How to Serve

A dark brown, dense fruit cake with visible bits of dried fruit and nuts throughout, sitting on an old silver plate with curved edges. One thick slice is lifted by a knife showing the moist, textured inside filled with small fruit pieces, while the cake’s bottom and sides appear slightly rough and firm. A small green holly leaf with bright red berries decorates the front edge of the plate. The background has soft blurred yellow fairy lights, with a clear glass jug of milk and a metallic cup slightly out of focus behind the cake, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of Christmas?

Yes, Christmas pudding is ideal to make weeks in advance. Storing the pudding allows the flavors to deepen and develop, making it even more delicious by Christmas day.

What can I use if I don’t have suet?

Softened unsalted butter can be used as a substitute for suet, especially to make the pudding vegetarian. It will change the texture slightly but still give a rich result.