Inspired by Mrs. Cratchit’s flaming pudding in Dickens’ A Christmas Carol? Don’t worry if you missed “Stir-Up Sunday.” You can still prepare your Christmas pudding even a week in advance. This allows it to steam, cool, and soak up brandy, making it perfect for Christmas Day. Regularly adding brandy keeps it moist and flavorful. After dinner on the holiday, serve the pudding aflame:pour over warmed brandy just before lighting the pudding and present it while still burning. Once the flames die down at the table, this dish goes well with FFTA’s own, simple, non-alcoholic creme anglaise or The Kitchn’s simple, alcoholic Sabayon Sauce. Ready to make your own?
The Dickens-Child Glorious Christmas Pudding
Call it Christmas Pudding, Figgy Pudding or Plum Pudding, the recipe below combines the essence of the Charles Dickens Museum's original with Julia Child’s Glorious Plum Pudding for Christmas.Ingredients: ¾ cup (113g) raisins ¾ cup (113g) dates ¾ cup (113g) yellow raisins (I used dried apricots) ½ cup (55g) candied mixed peel (I used homemade candied orange peel) 1 medium cooking apple, peeled, cored, and finely grated8 oz (225g) fresh white breadcrumbs (I used stale croissants and a stale piece of sourdough baguette, crust on) ½ cup (85g) plain flour 1 1/3 cups (170g) beef suet, shredded (You can use melted butter or vegetarian suet as an alternative; I used Atora beef suet.)½ cup (128g) bitter orange marmalade (I used homemade cranberry-orange marm) 1 ¾ cup (140g) brown sugar 3 large eggs, lightly beaten 1/2 cup (140ml) brandy, plus extra for feeding and flaming1 tsp ground mixed spice: made up of largely cinnamon and nutmeg—more if needed pinch of salt drops of almond extract butter for greasing the pudding basinMethod: Blend the dried fruits in the food processor then soak in the brandy. In a large bowl combine the dry ingredients and mix thoroughly then add the wet: grated apple, dried fruit soaked in brandy, melted butter (if used as substitute for suet), the eggs and a few drops of almond extract.Begin by cutting and buttering a parchment round for the bottom of your 1.5-liter pudding basin and generously greasing the sides. Spoon the mixture into the basin, pressing it down firmly. Place a greased round of parchment paper over the top and press down securely. Cover this with a pleated rectangle of aluminum foil, allowing for expansion, and secure it with kitchen string. Create a handle for easy lifting.For initial steaming, place the pudding basin on an upturned plate in a large pot. Pour in enough boiling water to come halfway up the sides. Cover with a tight-fitting lid and bring to a simmer on the stove or in a 300ºF/150ºF oven. Steam gently from 3 to 6 hours, checking the water level frequently. The longer you steam, the darker your pudding. I steamed for 3 hours. Once cooled, remove the foil and parchment, turn the pudding onto a plate, and re-wrap tightly in fresh cling film and foil. Store in a cool, dark place for up to 2 months. Optionally, feed the pudding with brandy every few days leading up to Christmas. On Christmas Day, remove all storage wrap, re-cover with fresh parchment and foil, and steam again for 4 hours on the stove top in the same manner as the original steaming. Turn the pudding onto a serving plate wile hot, decorate with holly, and flame with warmed brandy for a show-stopping effect. Serve with brandy butter, rum sauce, or pouring custard/creme anglaise.
Equipment
- 1 Food processor
- 1 8-cup pudding container or mixing bowl
- Length Butcher's twine
- 1 Steamer basket or trivet
- 1 Large soup kettle with a tight lid
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Christmas Pudding Extras – Candied Orange Peel
The Final Mixture
This Christmas pudding guide is incredibly helpful and inspiring, I love how the article walks through the steps for preparing pudding ahead of time, making holiday planning easier and more enjoyable. The tips on storing, aging, and reheating ensure the pudding develops rich flavor and perfect texture. The clear instructions and practical advice make this recipe approachable for both seasoned bakers and beginners. Great content for anyone looking to make traditional holiday desserts with confidence and convenience.
Hi Supriya, thank you for your kind words regarding the Christmas pudding. According to our New Year’s Day guests, it was a vibrant and delicious dessert along with the pouring custard. Happy new Year!