Christmas Pudding Recipe

Chop and measure

Put the raisins, sultanas, currants, mixed peel, halved glacé cherries and toasted chopped nuts into a large heatproof bowl and stir to combine so fruits and nuts are evenly distributed.

Toast (if not already toasted)

If your nuts are raw, toast them in a dry skillet over medium heat for 4–6 minutes, stirring, until fragrant and lightly browned. Cool before adding to fruit mix.

Pour the dark rum (or brandy) and hot tea or coffee over the fruit mixture. Stir to combine, then cover and leave to soak for at least 1 hour at room temperature, or ideally overnight in the refrigerator for deeper flavor. If refrigerating, bring to room temperature before continuing.

After soaking, stir in the milk to rehydrate any dried bits and ensure a moist pudding base.

In a separate large bowl, whisk together the all-purpose flour, fresh breadcrumbs, dark brown sugar, muscovado (if using), ground cinnamon, ground allspice, grated nutmeg, orange zest, lemon zest and salt until evenly combined.

Make a well in the center of the dry mixture to receive the wet ingredients.

In a medium bowl, beat the eggs lightly, then whisk in the melted butter, black treacle (if using) and vanilla extract until smooth.

Pour the egg-and-butter mixture into the well in the dry ingredients. Add the soaked fruit mixture (including any remaining liquor). Stir thoroughly with a wooden spoon or sturdy spatula until everything is evenly incorporated and the texture is thick but spoonable. Taste a small bit of batter (raw egg present) — do not ingest; instead, trust seasoning: add a pinch more salt or a splash more rum if desired.

Prepare a 1.2–1.5 liter (about 4–6 cup) pudding basin: generously butter the inside. Spoon the pudding mixture into the basin, pressing down lightly to remove large air pockets but not packing it solid.

Cover the basin with a layer of buttered parchment or waxed paper, then cover tightly with aluminum foil. If steaming traditionally with a cloth, use a double layer of buttered parchment and a circle of greased cloth secured with kitchen string. If using foil, wrap a pleat in the center to allow expansion.

Place a deep saucepan or steamer large enough to hold the basin into which you will steam; add enough boiling water to come halfway up the sides of the basin. Bring the water to a gentle simmer.

Lower the basin into the pan (on a trivet or folded towel to prevent direct contact) and cover the pan with a tight-fitting lid. Steam gently for 4 hours, checking every 30–40 minutes and topping up with boiling water as needed to maintain the water level. For a firmer, more mature pudding, steam for up to 5 hours.

When done, carefully lift the basin from the pan. Remove foil or cloth and cool slightly (10–15 minutes). If serving immediately, turn the pudding out onto a plate by running a thin knife around the edge and inverting. If storing, cool completely, then replace fresh parchment and foil and store in a cool place for up to 1 month; feed with a tablespoon of brandy every week if desired to mature the flavors.

To reheat: steam for 1–2 hours until heated through. Alternatively, microwave on medium power in the basin in short bursts until warmed through (less traditional).

Flame (optional, for serving)

If flaming, warm 2 tablespoons of brandy briefly (do not boil), pour over the warmed pudding on a heatproof plate, tilt a long match or use a lighter to ignite the alcohol, let the flames burn out, then serve immediately with brandy butter, cream or custard.