Classic Christmas pudding

Story behind the dish

For countless generations, Christmas pudding has been the heartwarming centerpiece of holiday festivities, a rich tradition that brings families together to share in a time-honored culinary ritual. My childhood memories are filled with the aroma of spices, dried fruits, and bubbling brandy, all wafting from the oven on Christmas morning. Making this classic pudding is more than a recipe—it’s a cherished family event, filled with laughter, wishes, and festive magic that lasts a lifetime.

Ingredients

• 1/2 cup (50 g) almonds, coarsely chopped
• 2 large Bramley apples, peeled, cored, and chopped
• 3/4 cup (200 g) candied peel, chopped by hand
• 1 whole nutmeg (about 1 tbsp grated)
• 4 cups (1 kg) raisins
• 1 1/4 cups (140 g) plain flour
• 1 cup (100 g) breadcrumbs
• 1/2 cup (100 g) light muscovado sugar
• 3 large eggs
• 2 tbsp brandy (or cognac)
• 1 cup (250 g) unsalted butter, grated

Step-by-step

1. Prepare all ingredients: coarsely chop the almonds, peel, core, and chop the apples, and chop the candied peel by hand. Grate three-quarters of the nutmeg.
2. In a large bowl, combine the almonds, apples, candied peel, freshly grated nutmeg, raisins, flour, breadcrumbs, muscovado sugar, eggs, and 2 tablespoons of brandy or cognac.
3. Holding the butter in its wrapper, grate a quarter of it into the mixture, then stir everything together. Repeat until all the butter is grated, then mix thoroughly for 3-4 minutes. The mixture is ready when it slightly subsides after each stir. Invite family members to take turns stirring and make a wish with each turn.
4. Generously butter two 1.2-liter bowls and cut circles of baking parchment to line the bottoms. Pack the pudding mixture into the bowls.
5. Cover each bowl with a double layer of baking parchment, pleating to allow for expansion. Tie securely with string, keeping the paper in place with a rubber band if needed. Trim any excess paper.
6. Place each bowl on a large sheet of foil, bringing the edges up over the top. Cover with another sheet of foil, folding it over the edges to create a double package. Tie with extra string and make a handle for easy lifting.
7. Boil or steam the puddings for 8 hours, replenishing water as necessary. Once cooked, let them cool overnight.
8. The next day, remove and discard the wrappings. Re-wrap each pudding with fresh parchment and foil, tying securely, and store in a cool, dry place until Christmas.
9. When ready to serve, steam or boil the puddings for 1 hour. Unwrap carefully and turn out onto a plate. For a festive flair, warm 3-4 tablespoons of brandy in a small pan, pour over the pudding, and set it alight.

Chef’s tips & serving ideas

• For an extra special touch, make your own brandy butter by creaming softened butter with orange zest and icing sugar, then gradually mixing in brandy and chopped stem ginger. Chill until firm, then serve alongside the pudding.
• To add theatrical flair, ignite the brandy-soaked pudding at the table for a dramatic and delicious finish.

Closing thoughts

Baking a Christmas pudding is a heartfelt tradition, a slow-burning journey filled with love, anticipation, and festive cheer. It’s a delightful way to create memories and keep the spirit of the holiday alive. Whether enjoyed with a dollop of brandy butter or flambéed for a show-stopping presentation, this timeless dessert will surely become a treasured part of your holiday celebrations.