A rich, traditional British Christmas pudding — fruit, almonds and apple steamed for hours into a dark, boozy pudding. Make ahead and flame with brandy on the day.
A classic Christmas pudding is the crowning glory of the festive table — a rich, dark, boozy steamed pudding packed with fruit, spices and brandy. Made well ahead and steamed again on the day, it's tradition you can taste, dramatic flambéed finish and all.
Prep 30 min
Cook 480 min
Total 510 min
Medium
- 50g Almonds
- 2 large Bramley Apples
- 200g Candied Peel
- 1 whole Nutmeg
- 1kg Raisins
- 140g Plain Flour
- 100g Breadcrumbs
- 100g Muscovado Sugar
- 3 Large Eggs
- 2 tbs Brandy
- 250g Butter
Tags:
ChristmasVideo
Preparation
- Prepare everything for the pudding: coarsely chop the almonds; peel, core and chop the apples; and finely chop the candied peel by hand (the almonds and apples can be done in a processor). Grate three-quarters of the nutmeg.
- Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, muscovado sugar, eggs and 2 tbsp brandy in a large bowl.
- Holding the butter in its wrapper, grate a quarter of it into the bowl, stir, and repeat until all the butter is in, then stir for 3–4 minutes — it's ready when it subsides slightly after each stir. Get everyone to take a turn and make a wish.
- Generously butter two 1.2-litre bowls and put a circle of baking parchment in the bottom of each, then pack in the pudding mixture. Cover each with a double layer of pleated baking parchment (to allow for expansion), tie with string, and trim off the excess.
- Stand each bowl on a large sheet of foil, bring the edges up, then add another sheet over the top and bring it down underneath for a watertight double package. Tie with string and make a string handle.
- Boil or oven-steam the puddings for 8 hours, topping up with water as needed. Remove and leave to cool overnight, then discard the wrappings, re-wrap in fresh parchment, foil and string, and store in a cool, dry place until Christmas.
- For the brandy butter, cream the butter with the orange zest and icing sugar, then gradually beat in the brandy and chopped stem ginger. Spoon into a bowl, fork the top, and chill to set (keeps a week in the fridge, or freeze for up to six weeks).
- On Christmas Day, boil or oven-steam for 1 hour, then unwrap and turn out. To flame, warm 3–4 tbsp brandy in a small pan, pour it over the pudding and set it alight.
Tips from the ZestyPlate Kitchen
- Steam low and slow for hours — that long, gentle cook is what gives the pudding its deep colour and flavour.
- Wrap it well and store somewhere cool and dry to mature for weeks before Christmas.
- Keep the steamer topped up with water throughout the long cook so it never boils dry.
- Warm the brandy gently before flaming, and stand back as you light it.
Frequently Asked Questions
Weeks or even a couple of months — making it early lets the flavours mature, which is the whole tradition.
Yes — soak the fruit in orange juice or cold tea, though it won't keep quite as long.
Steam or boil for about an hour until piping hot, then turn out and flame with warmed brandy if you like.
