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Classic Christmas pudding
Orlando Murrin
A star rating of 4.8 out of 5.41 ratingsRate
60 comments
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Preparation and cooking time
Prep:20 minsCook:8 hrsPlus 1 hour cooking on the day
More effort
Makes two 1.2 litre puds (each serves 8)
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic
VegetarianNutrition: per serving (with brandy and ginger butter)HighlightNutrientUnitkcal563fat25gsaturates14gcarbs73gsugars61gfibre3gprotein5glow insalt0.58g
Classic Christmas pudding recipe
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. Serve with brandy butter or cream
Play Video
IngredientsFor the pudding50g blanched almonds2 large Bramley cooking apples200g box candied peel (in large pieces) or all citron if you can find it1 whole nutmeg (you'll use three quarters of it)1kg raisins140g plain flour100g soft fresh white breadcrumbs100g light muscovado sugar, crumbled if it looks lumpy3 large eggs2 tbsp brandy or cognac, plus extra to light the pudding250g packet butter, taken straight from the fridgeFor the brandy and ginger butter175g unsalted butter, softenedgrated zest of half an orange5 tbsp icing sugar4 tbsp brandy or cognac2 pieces of stem ginger, finely chopped
Method
STEP 1
Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
STEP 2
Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.Recipes
Save recipe
Classic Christmas pudding
Orlando Murrin
A star rating of 4.8 out of 5.41 ratingsRate
60 comments
Get 5 issues for £5 when you subscribe to our magazine
Preparation and cooking time
Prep:20 minsCook:8 hrsPlus 1 hour cooking on the day
More effort
Makes two 1.2 litre puds (each serves 8)
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic
VegetarianNutrition: per serving (with brandy and ginger butter)HighlightNutrientUnitkcal563fat25gsaturates14gcarbs73gsugars61gfibre3gprotein5glow insalt0.58g
Classic Christmas pudding recipe
A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. Serve with brandy butter or cream
Play Video
IngredientsFor the pudding50g blanched almonds2 large Bramley cooking apples200g box candied peel (in large pieces) or all citron if you can find it1 whole nutmeg (you'll use three quarters of it)1kg raisins140g plain flour100g soft fresh white breadcrumbs100g light muscovado sugar, crumbled if it looks lumpy3 large eggs2 tbsp brandy or cognac, plus extra to light the pudding250g packet butter, taken straight from the fridgeFor the brandy and ginger butter175g unsalted butter, softenedgrated zest of half an orange5 tbsp icing sugar4 tbsp brandy or cognac2 pieces of stem ginger, finely chopped
Method
STEP 1
Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).
STEP 2
Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.
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STEP 3
Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.
STEP 4
Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
STEP 5
Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.
STEP 6
Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.
STEP 7
To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks
STEP 8
On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
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