Nothing says Christmas in a country kitchen like a dark, fruity, brandy-scented pudding. This traditional recipe is made weeks ahead, which makes it perfect for Stir-Up Sunday, the last Sunday before Advent (22 November in 2026), when everyone takes a turn at the stirring and makes a wish. It matures in a cool cupboard and only needs a couple of hours' steaming on Christmas Day. Makes one 1.5 litre pudding to serve 8 to 10.
Ingredients
- 150g raisins
- 150g sultanas
- 75g currants
- 50g mixed candied peel
- 75g cooking apple, peeled and grated
- Zest and juice of 1 orange
- 3 tbsp brandy, plus extra for feeding and flaming
- 100ml stout or dark ale
- 125g shredded beef or vegetable suet
- 125g dark muscovado sugar
- 75g plain flour
- 75g fresh white breadcrumbs
- 1 tsp mixed spice, ½ tsp ground cinnamon and ¼ tsp grated nutmeg
- 40g flaked almonds
- 1 tbsp black treacle
- 2 large eggs, beaten
- Butter, for greasing
Method
- Mix the raisins, sultanas, currants, peel, apple, orange zest and juice, brandy and stout in a large bowl. Cover and leave to soak overnight.
- Butter a 1.5 litre pudding basin and line the base with a disc of baking parchment.
- Add the suet, sugar, flour, breadcrumbs, spices, almonds, treacle and eggs to the soaked fruit. Stir thoroughly until everything is evenly combined, and make a wish.
- Spoon the mixture into the basin and press down, leaving a gap of about 3cm at the top for the pudding to rise.
- Cover with a double layer of baking parchment and foil, pleated in the middle to allow for expansion. Tie tightly under the rim with string, looping a string handle across the top for lifting.
- Stand the basin on an upturned saucer in a large pan. Pour in boiling water to come halfway up the basin, cover with a lid and simmer gently for 6 hours, topping up with boiling water regularly so the pan never boils dry.
- Lift out and cool completely. Replace the paper and foil with fresh, and store somewhere cool and dark. If you like, feed the pudding with a tablespoon of brandy every week or two.
- On Christmas Day, steam for 2 hours until piping hot all the way through. Turn out onto a warm plate, top with a sprig of holly, warm 3 tbsp brandy in a small pan, set it alight carefully and pour it over the pudding. Keep your face, hair and sleeves well away from the flame.
What to serve with Christmas pudding
Brandy butter, rum sauce, double cream or proper custard. Leftover slices are lovely fried in butter on Boxing Day.
Tips
- Soaking the fruit overnight makes for a plump, moist pudding.
- Check the water level in the pan every hour. Never let it boil dry.
- Use vegetable suet for a vegetarian pudding.
- Once steamed and cooled, the pudding freezes well for up to six months.
FAQs
When should I make Christmas pudding?
Traditionally on Stir-Up Sunday, which gives it around four weeks to mature. Anything from four to six weeks before Christmas works well.
How long does homemade Christmas pudding keep?
Wrapped well and stored in a cool, dark place it keeps for several weeks. For longer storage, freeze it after the first steaming.
Can I make Christmas pudding without alcohol?
Yes. Swap the brandy and stout for orange juice or cold strong tea. It will not keep as long, so store it in the fridge and eat it within two weeks.
Is Christmas pudding gluten free?
Not as written. Use gluten-free flour and breadcrumbs, and check the label on your stout or swap it for orange juice.
Related reading
- Traditional Christmas Cake Recipe: Rich Fruit Cake with Almond Paste
- Roast Goose Recipe: Crisp Skin & Goose Fat Roast Potatoes
- Sticky Toffee Pudding Recipe: Easy Traditional Date Sponge
- Mulled Wine Recipe: Easy Bonfire Night & Winter Warmer
- More game and country recipes
- The Field Guide: country clothing and countryside know-how
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