Christmas Pudding: “We all want some figgy pudding …..” I think it is the marmite of Christmas, which is genuinely fantastic, although I wonder if it is because it is the one time I can have enormous amounts of guilt-free brandy butter.
What better way to spend a morning than to fill the house with Christmassy smells? Understandably, busy people don’t necessarily have time for lengthy Christmas pud steaming, but apart from that, it’s super easy. You only need to be on hand to check the water levels; I also recommend jotting down the ingredients so you can tick them off as you go, and nothing gets left out.
Stir up Sunday
True Christmas Pudding experts would have made their puddings several months ago. Still, it would seem like a perfect opportunity with ‘Stir up Sunday’ this weekend (the last weekend before Advent).
You can also make it a couple of weeks before Christmas – Don’t skimp on the steaming🎄
The ingredients
Christmas Pudding is a family recipe that has evolved over the years. It’s fruity but light, with a terrific spicy flavour. You can experiment with the combinations. Start with currants, raisins, candied peel, and sultanas and then mix them with other dried fruit. Always keep to the correct weight ratio and think about the balance of flavours. So, either figs, dates, or prunes are mixed with the traditional currants, raisins, and sultanas. Then add apricots, nectarines, sour cherries, or cranberries.
For me, grated fresh or stem ginger is a must. This recipe is for a 1.2-litre (2-pint) pudding bowl. If you have time to make the candied peel, it does make a difference. And remember, candied peel is made from various citrus fruits, so there are even more combinations here. You can also buy delicious artisan candied peel—try to buy the best you can within your budget without colouring or preservatives.
Likewise, make your mixed spice—see the mincemeat recipe for details.
Soaking the Fruit
The evening before you steam the pudding, dust the fruit with a bit of flour to prevent it from sticking together. Soak the dried fruit, nuts, candied peel, zest, and spices in the citrus juices and brandy. Choose a big bowl so you can mix well. Leave in a cool place overnight.
Making the Fruity Christmas Pudding
In the morning, beat the sugar with the eggs and treacle. Stir in the beer until smooth, and then add the breadcrumbs, suet, salt and grated apple or quince. Add this to your large bowl of fruit and give it a good stir. East to West if you are following tradition!
At this point, I always taste the mixture to make sure it has the right balance of spices. Correct as you see fit. Add your well-scrubbed and boiled (or Coca-Cola/lemon juice cleaned) coins or charms.
However, please warn all recipients of the potential presence of an additional non-edible ingredient in the Christmas Figgy Pudding. Wrap the coins in a little greaseproof paper.
Steaming
Butter the pudding bowl generously, and cut a disk of greaseproof paper to fit the bottom of the bowl. Fill your pudding bowl 3/4 full. Cover the top of the pudding with a second disc of greaseproof paper and a larger disc of silver foil with a fold in the middle, gently tucked around the side of the pudding. Finally, cover the top of the bowl with foil or greaseproof paper and tie a string handle.
Put the pudding on a trivet or old plate in a large saucepan with a lid. Bring to a boil and then gently steam for 5 hours. Water should come up halfway up the pudding bowl. Monitor it and top up the water level as needed.
Leave the Christmas Figgy Pudding to cool and replace the foil and greaseproof paper if damaged or too soggy. Seal it tightly and store it in a cool, dark place. I pour a small slug of brandy over the pudding, which is optional.
Serving and Flaming the Christmas Pudding
On Christmas morning, steam for 3-4 hours.
To flame the pudding, gently warm the brandy in a small saucepan or ladle with a long handle; it ONLY needs to be luke warm; pour over the pudding and light. Please be careful making sure all flammable items have been removed (tablecloth – napkins – decorations etc), keep faces and hair away from flames.
Serve with brandy butter and decorate with sprigs of rosemary or holly.
Merry, Merry Christmas🎅🏻🎄
For more Christmas recipes, check out our Festive section.
Christmas Pudding
Equipment
- a 1.2 litre pudding bowl and a large mixing bowl
- a large Saucepan big enough to fit the pudding bowl into
- Grease-proof paper, foil, rubber band and string
- plate or trivet
Ingredients
Step One
- 100 ml brandy
- ½ tsp freshy grated nutmeg
- 1 – 1½ tsp mixed spice – ready-made or mix your own by combining the following powdered spices: 2 tbsp cinnamon, ⅔ tsp cloves, 1 tsp nutmeg, 2 tsp allspice, 1 tsp mace, 1 tsp ginger, ⅔ tsp coriander, 1 tsp cardamom. Seal in a screw top jar. Also used for the mincemeat recipe.
- ½ tsp cinnamon
- ½ tsp powdered cloves
- ¼ tsp powdered or ground cardamon
- 75 g dried figs – finely chopped my favourite is figs but you could also use dates or prunes
- ¼ tsp freshly ground black pepper
- 1 tbsp plain flour for dusting fruit
- 1½ tbl grated fresh ginger you can also use crystalised or stem ginger in syrup – chop rather than grate
- 150 g sultanas
- 150 g currants and raisins
- 50 g cranberries or sour cherries or add 50g currants
- 30 g candied peel ideally homemade or artisanal without colouring or preservatives
- 75 g dried apricots – finely chopped
- 35 g nuts – almonds (you can leave the skin on) you could also use walnut or pecans
- 1 lemon, zest and juice
- 1 orange, zest and juice
Step Two
- 3 eggs gently beaten
- 175 g muscovado sugar
- 2 tbsp molasses or black treacle
Step Three
- 100 – 200 ml stout or Guinness
- pinch salt
- 1 apple or quince cored and grated
- 125 g shredded suet
- 125 g fresh brown breadcrumbs
- 80 g self raising flour – sifted or 80g plain flour and scant tsp baking pdr
Step Four
- butter for greasing the pudding bowel
Instructions
- Step One: The evening before you steam the pudding, dust the dried fruit (including the ginger) in some plain flour to stop it from sticking together. Toss the fruit, nuts, candied peel, zest and spices in the citrus juices and brandy. Choose a big bowl so you can mix well. Cover and soak overnight.
- Step Two: In the morning, in a separate bowl, beat the sugar with the eggs and treacle until thoroughly combined and slightly frothy.
- Step Three: Stir in the beer until smooth, then add the breadcrumbs, suet, salt and grated apple or quince. Combine with the fruit mixture, mixing well but carefully. Do the same with the sifted flour. Dip your finger in the mixture to taste for spices. Adjust accordingly – often just a ¼ tsp more mixed spice. You should have a sloppy cake mix consistency. Add a dash more Guinness if it's too dry.
- Step Four: Butter the pudding bowl generously and cut a disk of greaseproof paper to fit the bottom of the bowl. Fill your pudding bowl 3/4 full. Cover the top of the pudding with a second disc of greaseproof paper and a larger disc of silver foil folded in the middle to allow for expansion. Tuck the paper down the sides of the pudding. Finally, cover the top of the bowl with foil or greaseproof paper, allowing a good 3-4cm overlap, and tie the string to secure the greaseproof paper lid. It's easier to secure the greaseproof cover with an elastic band first; then you have both hands free to tie it securely with your string. Adding a string loop handle over the top is handy for moving the pudding in and out of the water.
- Put the pudding on a trivet or an old plate lid. Cover the saucepan with a lid. Bring to a boil, reduce the heat and gently steam for 5 hours. Water should come up halfway up the pudding bowl. Monitor it and top up the water level as and when. Hot water from the tap is fine.
- On Christmas day – boil for another 3-4 hours. Decorate with sprigs of fresh rosemary and serve with brandy butter. Merry Christmas🎄
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