Traditional Christmas Pudding

You will also love my Gingerbread Cake

A proper Traditional Christmas Pudding is one of the great joys of the festive season – dark, glossy, fragrant with spice and citrus, and bursting with plump dried fruit. It’s the kind of dessert that celebrates slow, gentle cooking and old-fashioned rituals: stirring the mixture on Stir-Up Sunday, adding a lucky coin, or soaking the fruit in brandy for extra richness.

Whether you’re a traditionalist or making your first pudding, this method is reliable, flexible, and easy to adapt – gluten-free, alcohol-free, or suet-free versions are no trouble at all. Christmas sorted!

What’s a Christmas Pudding?

For those not having grown up with it, Christmas pudding is a type of sweet steamed pudding served on Christmas day as part of the traditional festive dinner. The origins of this recipe stretch all the way back to Medieval England so you are tasting a part of history! It is also known as Plum Pudding although it doesn’t actually contain any plums. Confused? Pre-Victorians used the term ‘plums’ when referring to raisins.

Ingredients in Traditional Christmas Pudding

Traditionally composed of 13 ingredients (for Jesus and the Twelve Apostles!).

• Dried fruit – raisins, currants, sultanas or a mix.
• Candied peel – adds classic citrus depth.
• Spices – cinnamon, nutmeg and mixed spice for warmth.
• Dark brown sugar – sweetness + caramel notes.
• Suet or butter – traditional richness; butter works beautifully.
• Eggs – bind the pudding and keep it moist.
• Brandy or rum – for soaking and flavor (or use orange juice).
• Breadcrumbs and flour – lighten the texture.
• Orange and lemon zest – essential aromatic brightness.

How to Make Christmas Pudding

1. Put the dried fruit and water in a saucepan. Bring to the boil, and simmer for three minutes. Leave to soak, uncovered, overnight.
2. Sift the flour and spices into a large mixing bowl. Add the breadcrumbs, suet or butter, grated chocolate, apple, brown sugar, mixed peel, almonds, lemon and orange zest.
3. Mix well with your hands, rubbing the ingredients together, to ensure the mixture is fully blended.

1. Stir in the soaked fruit, treacle, brandy and beaten egg. Stir in the silver sixpence. It’s traditional for everyone to give the pudding a turn and make a wish or two.
2. Grease the pudding bowl (I used a Pyrex glass bowl), and pack the Christmas pudding mixture into it.

1. Cut one circle of greaseproof paper, a few inches bigger than the rim of the bowl. Fold a pleat into the centre and use a large elastic band to secure it over the pudding bowl.
2. Cover the top with a piece of tin foil then tie it tightly with string. Make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted out of the pan.

How to Steam Your Christmas Pudding

On the Stove

1. Pour some water into the bottom of the stock pot – about one eighth full – so that the steamer basket sits in the bottom, just above the water level. Bring the water to the boil, and place the Christmas pudding in the basket.
2. Cover and steam at a gentle simmer for four hours. Keep an eye on the pot and top up with boiling water if needed.
3. Lift the pudding out of the pot after four hours, keeping the greaseproof paper on – that way you can store the Christmas pudding for up to two months. On Christmas Day, steam the pudding again for another two hours before serving.

In a Slow Cooker

The easiest way to steam your Christmas Pudding is in a Slow Cooker – you don’t have to worry about the level of the water or steam your kitchen up.

1. Place the lid of a jam jar or a large cookie cutter into the base of the slow cooker to fashion a trivet.
2. Place the pudding basin on top of the lid in the slow cooker. Fill the cooker with boiling  water so that it comes three-quarters of the way the side of the pudding bowl.
3. Cover and cook on HIGH for 4 hours. Remove from the cooker, dry the bowl and store in a cool dark place until Xmas.
4. To reheat on Christmas Day: Preheat the slow cooker for 20 minutes to speed things up. Add the pudding on its metal trivet and pour boiling water to three-quarters of the way up the sides of the pudding bowl. Cook on on high for 4 hours.

The Tradition of Stir Up Sunday

Said to have been introduced to the Victorians by Prince Albert, the Christmas pudding is lovingly mixed by families on Stir Up Sunday – the last Sunday before Advent. Each member of the family gets to take a turn stirring the mixture – from East to West to honor the Three Wise Men – while making a special wish for the year ahead.

A silver coin is added to the pudding mixture to bring good luck before steaming it. The pudding is then stored and steamed again on Christmas day ready to serve with a sprig of holly as a festive crown.

How to Light Your Christmas Pudding

You can’t beat that for a bit of showmanship — be careful if you have long hair tho! Heat 80ml (1/3 cup) brandy in a small saucepan and light it in the pot.

Carefully drizzle the lit brandy over the pudding (best serve it in a deep plate or stand so that excess brandy can pool at the bottom and not drip).

Frequently Asked Questions

Up to two months in advance if stored properly in a cool, dark cupboard. The flavor actually improves over time.

You don’t have to but it helps the pudding from spoiling during storage. Brandy is traditionally used but golden rum is a good option also.

The answer may vary depending on whether you’ve used alcohol in the recipe or not, but most agree that they can last anywhere from 6 months to 2 years if wrapped securely and stored in a dry, cool place. When reheating the pudding, make sure to steam it again (as you did the first time) for 1-2 hours, or until it’s heated all the way through.

Absolutely – double wrap it in plastic wrap and foil and you can freeze the whole pudding or in slices for up to 6 months. Thaw overnight in the fridge before reheating.

You can, but it is not recommended. To be honest, it’s just as easy to steam or slow cook it rather than sticking it in a microwave. It will also taste better because the longer cooking time releases the flavor from all the fruit, sugar and alcohol in the mix. And the texture will be much better when steamed or slow cooked – microwaving it can make it tough and too dense.

HAVE YOU MADE MY CHRISTMAS PUDDING RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #Nusde and make my day!