Cooking time:(steaming time)
Skill level: Bit of effort
Learn how to make classic Christmas pudding with our easy recipe. Our Christmas pudding recipe comes with a handy step-by-step video to make sure your dessert is perfect on the big day. This mouth-watering pudding is infused with Guinness and brandy which packs it full of flavour. Bejewelled with mixed dried fruit and spiced with ginger and mixed spice, this Christmas pudding really won't disappoint your taste buds - plus it'll look great on the table too. Make ahead of time so it's got plenty of time to absorb all the liquids and flavours. This pudding recipe is cooked by using the traditional steaming method which will take around 5hrs on a gentle, low heat. Before serving, drizzle in brandy and carefully light a match holding it up to the pudding for a fancy Christmas dessert. Make sure the flames have disappeared before cutting and serving.
Holly is very flammable, so its best to pour the brandy around the pudding, rather than over the top, so that the flames creep up around the pudding, but do not set the holly alight. Also do not try to carry a pudding while it is alight in case the flames blow back and burn you.
- 750g mixed dried fruit
- 250g (8oz) dark muscavado sugar
- 60g (2oz) plain flour
- 150g (5oz) breadcrumbs
- 250g (8oz) shredded vegetable suet
- 1 level tablespoon ground mixed spice
- 1 level teaspoon ground ginger
- 2 medium eggs
- 200ml (7 fl oz) Guinness
- pinch of Bicarbonate of soda, baking powder and salt
- 1.25litre (2pint) pudding basin, greased
- 3-4 tablespoons brandy, to flame
- Brandy butter balls, to serve
- Place the dried fruit, brown sugar, flour, breadcrumbs, suet and spices into a large bowl and mix well.
- Lightly beat the eggs into the Guinness and add the baking powder, salt and bicarbonate of soda.
- Stir the Guinness into the dry ingredients and mix well.
- Spoon the mixture into the pudding basin, pressing down well so that it all fits in the basin. Cover with a layer of baking parchment, held in place with an elastic band.
- Place the pudding in the top of a steamer, and steam for 4/½-5 hours, ensuring that the steamer does not boil dry. Remove from the steamer and leave the pudding to cool. Cover with fresh baking parchment and store in the fridge for up to 3 months.
- Steaming is the best way to reheat the pudding, and helps the rich dark colour to develop. Steam the pudding for 1-2 hours to reheat thoroughly.
- To flame, place the pudding on a warmed serving plate, place holly on top and place on table. Heat the brandy in a small saucepan and pour around the base of the pudding and ignite. Serve with brandy butter balls.
Our classic Christmas pudding recipe uses Guinness, but you could try other tipples like mulled wine or rum.
Cook it in the microwave
Yes, you really can cook your Christmas pudding in the microwave. Try our microwave Christmas pudding and prepare to be amazed.
How about adding some new ingredients to the mix and swapping out the usual fruit? Try figs, for a figgy pudding, apple and cinnamon, or mixed nuts like walnuts and pecans.
Make your Christmas pud gluten-free by using our gluten-free Christmas pudding recipe.
Nutritional information per portion
- Calories 730(kcal)
- Fat 29.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.