Dessert · British

Classic Christmas Pudding

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 19, 2026

This is the real deal: a dark, fruit-packed steamed pudding you make weeks ahead and let mellow until the holidays. It takes patience and a long steam, but the mixing is simple and the payoff is a rich, boozy centerpiece you can flame at the table. Gather the family for a stir and a wish while you're at it.

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Classic Christmas Pudding

Why you'll love this

  • A true holiday centerpiece you can make weeks in advance.
  • Packed with raisins, apples, nuts, and warm nutmeg.
  • The family stir-and-wish tradition is half the fun.
  • Flaming it at the table is a showstopper.

EveryDayMeal recipe

Classic Christmas Pudding

Prep
40m
Cook
480m
Total
520m
Serves
12
Level
Hard

Ingredients

  • 1/2 cup almonds, coarsely chopped
  • 2 large Bramley or other tart cooking apples, peeled, cored, and chopped
  • 1 1/2 cups candied peel, chopped by hand
  • 1 whole nutmeg
  • 6 cups (about 2 1/4 pounds) raisins
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 3/4 cups fresh breadcrumbs
  • 1/2 cup packed light muscovado sugar
  • 3 large eggs
  • 2 tablespoons brandy or cognac, plus more for flaming
  • 2 sticks (1 cup) butter, kept cold in its wrapper

Equipment

  • Two 5-cup heatproof pudding bowls
  • Large pot or deep roasting pan
  • Box grater
  • Kitchen string
  • Parchment paper and foil

Instructions

  1. Prep everything first so the mixing goes fast. Coarsely chop the almonds, peel, core, and chop the apples, and finely chop the candied peel by hand (the peel is too sticky for a food processor, though the nuts and apples can go in one).
  2. Grate about three quarters of the whole nutmeg into a large bowl. It sounds like a lot, but that warm spice is what makes the pudding taste like Christmas.
  3. Add the almonds, apples, candied peel, raisins, flour, breadcrumbs, muscovado sugar, eggs, and 2 tablespoons brandy to the bowl.
  4. Holding the cold butter in its wrapper, grate in about a quarter of it, stir, then repeat until all the butter is grated. Keep stirring for 3 to 4 minutes until the mixture settles slightly after each stir, which means it's well combined. Pass the spoon around and let everyone make a wish.
  5. Generously butter two 5-cup heatproof bowls and line the bottom of each with a circle of parchment. Pack the pudding mixture in firmly.
  6. Cover each bowl with a double layer of parchment, pleating it down the middle so the pudding can expand. Tie with string (a rubber band holds the paper while you tie), then trim the excess.
  7. Set each bowl on a large sheet of foil, bring the edges up, top with a second sheet, and tuck it underneath to make a watertight package. Tie with string and loop a handle across the top for lifting.
  8. Boil or oven steam the puddings for 8 hours, topping up the water as needed so the pan never runs dry. Lift out and cool overnight.
  9. Once fully cold, remove the messy wrappings and re-wrap in fresh parchment, foil, and string. Store in a cool, dry place until Christmas.
  10. On the big day, steam for 1 hour, then unwrap and turn out onto a plate. To flame, warm 3 to 4 tablespoons brandy in a small pan, pour it over the pudding, and carefully set it alight.

Tips from the kitchen

  • Make this at least a few weeks ahead so the flavors deepen and mellow.
  • Set a timer to check the water level during the long steam; a dry pan can crack the bowl.
  • To reheat on Christmas Day, steam for a full hour so the center gets hot all the way through.

Estimated nutrition per serving: 520 cal · 6g protein · 78g carbs · 21g fat

Make it your own

  • Swap some raisins for currants or chopped dates for a different fruit mix.
  • Use dark rum in place of brandy for a deeper flavor.
  • Add a tablespoon of orange zest for extra brightness.

Storing & make-ahead

Once cold and re-wrapped in fresh parchment, foil, and string, store in a cool, dry place for up to several weeks (or a couple of months). Steam for 1 hour before serving. Leftover pudding keeps wrapped in the fridge for up to a week and reheats well in the microwave.

Good to know

Can I make this closer to Christmas?
You can, but it's best made at least two to three weeks ahead so the flavors have time to meld. Even a few days helps.
Do I have to flame it?
No, it's purely for show. If you skip it, just serve warm with brandy butter or cream.
What can I use instead of muscovado sugar?
Dark brown sugar is a fine substitute and gives a similar deep, molasses note.
How do I know the pudding is cooked?
After 8 hours of steady steaming it will be firm and dark. A skewer inserted in the center should come out clean.

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