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A traditional Christmas Pudding made on the first day of advent every year.
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Traditional Christmas Pudding

A traditional Christmas pudding is rare these days. The perfect day to make Christmas pudding is supposedly the first day of advent. You make it and leave it be until Christmas just like a traditional Christmas cake. A perfect moist delicious pudding with lots of fruits, nuts, and brandy makes a perfect treat on a cold winter Christmas evening
Course Dessert
Cuisine British
Keyword Cake, Christmas, Pudding, Traditional
Prep Time 25 minutes
Cook Time 6 hours
Total Time 31 minutes
Servings 10 servings
Calories 818kcal
Author Veena Azmanov

Ingredients

  • 150 grams All-purpose flour
  • 150 grams Fresh white breadcrumbs
  • 250 grams grated Suet Beef or vegetarian

Fruits

  • 250 grams Light Brown Sugar
  • 250 grams Raisins
  • 250 grams Currants
  • 250 grams Sultanas
  • 100 grams Mixed peel
  • 1 cup Apples finely chopped

Spices

  • 1 tsp mixed spices
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 100 grams flaked almonds
  • 1 tsp Orange zest
  • 1 tsp Lemon zest

Wet Ingredients

  • 170 ml Brandy
  • 4 Eggs
  • 2 tbsp Black treacle

Instructions

  • Combine together - Breadcrumbs, flour, salt, mixed spices, cinnamon, nutmeg - combine well
  • Add the grated suet and combine well. 
  • Then add the dried fruits and finely chopped apples - set aside
  • Add the lemon and orange zest as well. - Make sure everything is well combined.
  • Beat the wet ingredients in a bowl. 
  • Combine wet to dry ingredients. Combine well using a folding motion so the breadcrumbs do not get too soggy on one side. 
  • Cover the bowl with cling wrap and leave to rest overnight. 
  • Butter a pudding basin well on all sides and line with greaseproof paper. 
  • Pour the pudding mixture 

1st Steam

  • Cover with a cheesecloth or muslin cloth and tie with a string.
    Alternatively, cover with cheesecloth and then wrap with aluminum foil 
  • Steam for 6 hours in a steamer. (see notes) 
  • When done remove and allow to cool for an hour before you open 
  • When cooled open and let cool completely. Then cover again and leave in a cool dry place. 

2nd Steam

  • On Christmas day or day of serving steam the pudding for an additional hour or two 
  • Turn the pudding onto a plate and pour the brandy over allowing it to soak. Save some brandy to torch.
  • Pour the final brandy over and light it with a match just before servings. 
  • Enjoy

Nutrition

Calories: 818kcal | Carbohydrates: 120g | Protein: 10g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 166mg | Potassium: 872mg | Fiber: 7g | Sugar: 69g | Vitamin A: 120IU | Vitamin C: 4.5mg | Calcium: 157mg | Iron: 4.8mg