Description
Traditional British Christmas Pudding soaked in brandy and gently steamed for a rich, moist holiday dessert, served with a luscious homemade brandy sauce.
Ingredients
Scale
Fruit Marinade
- 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
Dry Ingredients
- ¾ cup (100 grams) plain/all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon nutmeg
- 1 teaspoon ground allspice
- 1 cup (75 grams) breadcrumbs
Wet Ingredients
- 5 tablespoons (66 grams) suet or softened butter
- ⅓ cup (55 grams) light brown sugar
- 1 large whole egg & 1 egg yolk
Brandy Sauce
- 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
Instructions
- Prepare Fruit Marinade: Combine dark raisins, golden raisins, chopped red apple, candied orange and lemon peel, chopped almonds, and brandy in a bowl. Stir well, cover, and let it soak at room temperature for 24 hours to allow flavors to meld.
- Mix Dry Ingredients: In a separate bowl, whisk plain flour, baking powder, nutmeg, ground allspice, and breadcrumbs together until evenly combined. Set aside.
- Combine Wet Ingredients and Fruit: In a large mixing bowl, whisk together suet or softened butter, light brown sugar, whole egg, and egg yolk until smooth. Stir in the fruit marinade along with any remaining brandy liquid. Gradually add half the dry ingredients, stirring well, then add the remaining half, mixing until no dry flour remains. The batter should be dense and well combined.
- Prepare Pudding Basin: Line a 1 liter (1 quart) pudding basin, about 6 inches tall and 4 inches wide, with parchment paper. Pack the pudding mixture tightly into the basin without gaps. Cover it with a layer of parchment paper and two layers of foil, tying securely with string to keep moisture in during steaming.
- Steam the Pudding: Place a steaming rack or trivet inside a tall pan with a lid. Set the pudding basin on the rack. Add boiling water until it reaches halfway up the basin. Cover the pan with a lid and bring to a gentle simmer. Steam the pudding for 7 hours, replenishing water levels every 2 hours to prevent drying out.
- Cool and Store: Once steaming is complete, carefully remove the pudding from the pan and let it cool in the basin until it can be handled safely. Remove the foil, parchment, and string. Invert the pudding onto a plate and allow it to cool completely. You may serve immediately or wrap it tightly and refrigerate until Christmas.
- Reheat Before Serving: To reheat, bring the wrapped pudding to room temperature overnight. Warm in a 300°F (150°C) oven for 30-45 minutes or steam for 45 minutes as originally cooked.
- Prepare Brandy Sauce: Melt butter in a saucepan over medium heat until bubbling. Stir in the flour and cook for a minute to form a roux. Gradually whisk in warm milk to avoid lumps, then add cream and sugar. Cook, stirring constantly until the sauce thickens. Remove from heat and stir in the brandy. Serve warm alongside the Christmas pudding.
Notes
- Soaking the fruit in brandy for 24 hours enhances the depth of flavor in the pudding.
- Use suet for a traditional texture, or softened butter for a vegetarian option.
- Make the pudding in advance to allow flavors to mature; it can be steamed again on the day of serving.
- Ensure water remains at a simmer and does not boil vigorously to prevent breaking the pudding basin seal.
- The brandy sauce can be prepared ahead and gently reheated before serving.
- Prep Time: 25 minutes (plus 24 hours soaking)
- Cook Time: 7 hours steaming + 30-45 minutes reheating
- Category: Dessert
- Method: Steaming
- Cuisine: British
Keywords: Christmas pudding, British dessert, Christmas recipe, steamed pudding, brandy sauce, holiday dessert
