Introduction
Christmas pudding, often referred to as plum pudding despite containing no plums, is a rich, dense dessert that has become a staple of British holiday celebrations. This traditional dessert is packed with dried fruits, spices, and soaked in generous amounts of alcohol, giving it a deep, complex flavor and a celebratory warmth. While its origins trace back to medieval times, the modern version of the Christmas pudding was popularized in the 19th century and remains a beloved centerpiece on holiday tables around the world.
The History
The roots of Christmas pudding can be traced back to 14th century England, where a dish called “frumenty” was made from boiled wheat, milk, eggs, and currants. Over time, this evolved into a more substantial dish that included dried fruits, meat, and spices, often served at the beginning of a meal. By the 16th century, frumenty had transformed into a plum pottage, which eventually gave rise to the Christmas pudding we know today. In the Victorian era, under the influence of Queen Victoria and Prince Albert, the pudding became a symbol of Christmas tradition, often set alight with brandy and served dramatically aflame.
Ingredients Breakdown
A traditional boozy Christmas pudding is made with a variety of ingredients that combine to create its signature richness:
- Dried fruits – Raisins, currants, sultanas, and candied citrus peel add natural sweetness and chewy texture.
- Flour and breadcrumbs – These provide structure and a dense crumb.
- Suet – A traditional ingredient, suet gives the pudding a moist, rich texture.
- Molasses or treacle – Adds deep caramel notes and a dark color.
- Eggs – Bind the ingredients together.
- Spices
- Milk or stout – Adds moisture and depth of flavor.
- Alcohol – Brandy, rum, or whisky is used both in the batter and for flaming the pudding before serving.
– Cinnamon, nutmeg, allspice, and cloves give the pudding its warm, festive flavor.
Step-by-Step Recipe
- Prepare the dried fruit – Soak the dried fruits and citrus peel in your choice of alcohol (brandy, rum, or whisky) for several hours or overnight.
- Combine dry ingredients – In a large bowl, mix flour, breadcrumbs, suet, spices, salt, and sugar.
- Add wet ingredients – Stir in beaten eggs, molasses or treacle, milk or stout, and grated apple (optional for moisture).
- Incorporate soaked fruits – Add the soaked fruits along with any remaining alcohol from soaking.
- Mix thoroughly – Ensure all ingredients are well combined into a thick, sticky batter.
- Prepare the pudding basin – Grease a pudding basin or heatproof bowl, line the bottom with parchment paper, and fill with the mixture.
- Cover and steam – Cover with parchment paper and foil, secure with string, and steam for 6–8 hours, checking water level regularly.
- Cool and store – Let the pudding cool completely, wrap it well, and store in a cool, dry place. Feed the pudding with additional alcohol weekly if desired.
- Reheat and serve – Steam again for 2–3 hours before serving, then douse with brandy and ignite for a dramatic presentation.
Tips
- Soaking the fruits overnight enhances flavor and texture.
- Use a trivet or upturned saucer in the pot to keep the pudding basin from touching the bottom and burning.
- Top up the pudding with extra brandy after steaming to keep it moist and intensify the flavor.
- Wrap the basin tightly in foil to prevent water from seeping in during steaming.
- For a lighter version, substitute suet with butter or a vegetarian alternative.
Variations and Customizations
While traditional Christmas pudding is deeply rooted in history, there are many ways to personalize it:
- Gluten-free – Use gluten-free flour and breadcrumbs.
- Vegan – Replace suet with vegetable shortening, eggs with flax eggs, and use plant-based milk.
- Fruit-free – Use chocolate chunks or nuts instead of dried fruits.
- Alcohol-free – Substitute the brandy with orange juice or apple cider.
- Modern twists – Add dark chocolate chips, dried cranberries, or even a splash of coffee liqueur for a unique twist.
- Pudding cakes – Make individual servings in mason jars or small basins for easy gifting or portion control.
Health Considerations and Nutritional Value
Christmas pudding is high in calories, sugar, and fat due to its rich ingredients. A typical slice (about 100g) contains approximately 300–400 calories, with most of the calories coming from sugar and fat (especially from suet and alcohol). It also contains some fiber and vitamins from the dried fruits. For a healthier version, consider reducing the sugar, using whole grain breadcrumbs, and replacing suet with unsaturated fats like coconut oil or applesauce. However, moderation is key when indulging in this festive treat.
Ingredients
- 200g raisins
- 200g sultanas
- 200g currants
- 100g candied mixed peel
- 100ml brandy, rum, or whisky (plus extra for feeding and flaming)
- 100g self-raising flour
- 100g fresh breadcrumbs
- 100g shredded suet
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 150g brown sugar
- 2 large eggs, beaten
- 2 tbsp black treacle or molasses
- 2–3 tbsp milk or stout
- 1 apple, grated (optional)
Directions
- Soak the dried fruits and peel in the alcohol for at least 4 hours or overnight.
- In a large bowl, combine flour, breadcrumbs, suet, spices, salt, and sugar.
- Add beaten eggs, treacle, milk or stout, and grated apple (if using).
- Stir in the soaked fruits and any remaining alcohol.
- Mix everything together until well combined.
- Grease a 1-liter pudding basin and line the bottom with parchment paper.
- Transfer the mixture into the basin, pressing it down firmly.
- Cover the basin with a double layer of parchment paper and foil, securing it with string.
- Place the basin in a large pot with a trivet at the bottom. Fill the pot with enough boiling water to come halfway up the basin.
- Bring to a gentle simmer and steam for 6–8 hours, topping up the water as needed.
- Once cooked, allow the pudding to cool completely, then wrap it well and store in a cool place.
- Feed the pudding with a splash of alcohol once a week before serving.
- On Christmas Day, steam the pudding again for 2–3 hours.
- Just before serving, warm 2–3 tablespoons of brandy in a ladle over a flame, then pour it over the pudding and ignite.
FAQ
Can I make Christmas pudding without alcohol?
Yes, you can substitute the brandy with orange juice, apple cider, or tea. However, the flavor will be less intense and the pudding won’t keep as long.
How long can I store Christmas pudding?
Properly stored in a cool, dry place and fed regularly with alcohol, a Christmas pudding can last for several months — even up to a year.
Can I freeze Christmas pudding?
Affirmative. You can freeze the pudding either before or after steaming. Wrap it tightly in plastic wrap and foil, and it will keep for up to 6 months.
