Christmas Pudding Recipe

Soak fruit overnight (recommended)

Place the mixed dried fruit, glace cherries, candied peel and chopped almonds (if using) in a bowl. Pour the dark rum (or brandy) over the fruit and stir to combine. Cover and leave at room temperature for at least 4 hours or preferably overnight to plump the fruit and absorb the spirit.

Grease a 1.5–2 quart (1.5–2 L) pudding basin with the butter. Line the base with one buttered circle of parchment. Place the basin on the counter.

In a large mixing bowl combine the suet, flour and fresh breadcrumbs. Add the light brown sugar, ground cinnamon, nutmeg, allspice, orange and lemon zest and stir until evenly mixed.

Add the soaked fruit mixture (including any remaining liquid from the soak) to the dry ingredients and fold gently to distribute. If you did not soak the fruit, add the mixed dried fruit and cherries now.

In a separate bowl whisk together the eggs, milk, melted butter, orange juice and vanilla. Pour the wet mixture into the fruit-and-dry bowl and stir thoroughly until the mixture is evenly moistened but still quite thick — you want a dense, spoonable mixture. If too dry, add up to 2 more tablespoons milk; if too wet, add a couple tablespoons of breadcrumbs.

Spoon the mixture into the prepared pudding basin, pressing down lightly. Fill to about 3/4 full to allow expansion during steaming.

Place the second buttered parchment circle on top and then cover the basin with a double layer of foil, pleating the top to allow some expansion. Secure the foil with kitchen string around the rim. Alternatively, use a well-secured pudding cloth.

Set a large wide pot with a trivet or an inverted heatproof saucer in the bottom and pour in enough boiling water so that when the basin sits on the trivet the water comes about two-thirds up the sides of the basin.

Place the covered pudding basin on the trivet. Cover the pot with a tight-fitting lid and bring the water to a gentle simmer. Steam the pudding for 4 hours, checking every 30–45 minutes to top up the boiling water so it does not boil dry. Maintain a gentle simmer, not a rolling boil.

After 4 hours turn off the heat, carefully lift the basin from the pot and set it on a folded towel. Allow to cool for 20–30 minutes. Unwrap and replace the foil/parchment with fresh dampened parchment and foil if you plan to store; otherwise remove wrapping when ready to serve.

For deeper flavor, store the cooled pudding in a cool place for a few days or up to 2 weeks. Pierce the foil and spoon a tablespoon of rum or brandy into the center every few days to keep moist and add flavor.

To reheat for serving, re-cover the pudding with fresh parchment and foil and steam again for 2 hours, or microwave on medium power in short bursts (covered) until hot throughout. Alternatively reheat in a preheated oven at 325°F (160°C) in a covered dish with a little added liquid for 1–1.5 hours.

If you wish to flambé: warm about 1/4 cup brandy in a small saucepan (do not boil). Place the pudding on a heatproof serving plate. Pour the warmed brandy over the pudding and carefully light with a long match, allowing the flame to burn for a few seconds, then extinguish by covering if desired. Exercise caution when flaming.

Serve the hot pudding sliced with hard sauce, brandy butter, custard or warm cream spooned alongside.