Traditional English Christmas Pudding Recipe

This festive dessert made from dried fruits is stored in the pantry for several weeks before Christmas. Just before serving, it’s generously soaked in strong liquor and ignited for an enticing aroma.

Preparation Time

Total: 19 hours
Active: 1 hour
Servings: 15

Ingredients for the Pudding

Sugar: 7.1 oz (200 g)
Light raisins: 15.9 oz (450 g)
Unsalted butter: 2 teaspoons
Ground cinnamon: 1 teaspoon
Currants: 7.9 oz (225 g)
Brandy: 10.1 fl oz (300 ml) + 5–6 tablespoons
Ground black pepper: ¼ teaspoon
Eggs: 12
Dark raisins: 15.9 oz (450 g)
Lemon or citron: 1
Sherry or port wine: 8.1 fl oz (240 ml)
Ground allspice: ¼ teaspoon
Suet: 15.9 oz (450 g)
Fresh bread crumbs: 20.1 oz (570 g)
Ground nutmeg: 1 teaspoon
Salt: 1 teaspoon
Candied citrus peel: 2.6 oz (75 g)

Ingredients for Serving and Decoration

Fresh rosemary: 5–6 sprigs
Powdered sugar: 5 tablespoons
Brandy or cognac: 1.4 fl oz (40 ml)
Cranberries or lingonberries: 1 tablespoon
Lemon juice: 1 tablespoon

Instructions

1. Finely chop the cold suet using a meat grinder or sharp knife until as small as possible. Thinly slice the lemon or citron.

   • Traditional recipes use suet, but if you're uncomfortable with it, you can substitute with high-fat butter.

2. Chop the candied peel and mix it with the raisins, citron, suet, and spices.

3. Place the mixture in a jar and add 2 fl oz (60 ml) of brandy. Store in the refrigerator for 4 days, adding another 2 fl oz of alcohol each day.

4. Warm the milk and mix it with sherry or port. Pour this mixture over the bread crumbs. In a separate bowl, whisk the eggs with the sugar.

5. Combine the fruit and suet mixture with the soaked bread crumbs, whipped eggs, and salt.

6. Grease 2–3 deep bowls or pudding molds with butter. Fill them two-thirds full and tightly cover with several layers of foil, ensuring the pudding is sealed to prevent water from entering during cooking.

7. Fill a large pot with boiling water and place the bowls inside. The water should reach about halfway up the sides of the molds. Cook the pudding over low heat in a water bath for 6–7 hours, adding hot water to the pot as needed.

8. Preheat the oven to 250°F (120°C). Remove the pudding from the water bath, discard the foil, and bake for 30 minutes.

9. Allow the pudding to cool, then drizzle with a small amount of alcohol. Cover with a clean plate, wrap in several layers of plastic wrap, and store in a cool place for 2–3 weeks.

10. Before serving, place the pudding back in the water bath for 2–3 hours, then remove it from the mold, pour over the brandy, and set it alight.

11. Mix the powdered sugar with lemon juice and glaze the pudding once the flames have died down. Decorate the edges with rosemary and berries to form a wreath.

Enjoy your festive Traditional English Christmas Pudding! 🎄🍮