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The Best Boiled Christmas Pudding Recipe

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Traditional Christmas pudding Recipe Christmas pudding recipes, Christmas pudding
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Description

Christmas pudding is a traditional dessert that has been enjoyed in the UK for centuries. This rich, fruity pudding is usually made several weeks before Christmas and then boiled on the day itself. The pudding is made with a mixture of dried fruits, spices, and suet, and is often served with brandy butter or custard. In this recipe, we'll show you how to make the best boiled Christmas pudding ever!

Prep Time

Preparation time for this recipe is about 30 minutes.

Cook Time

The pudding will need to be boiled for 6 hours.

Ingredients

  • 1 1/2 cups raisins
  • 1 1/2 cups currants
  • 1 1/2 cups chopped mixed candied peel
  • 1 1/2 cups fresh breadcrumbs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups suet
  • 1 1/2 cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 4 eggs, beaten
  • 1/2 cup brandy

Equipment

  • Large mixing bowl
  • Greased pudding basin
  • Foil
  • Twine
  • Large pot with lid

Method

  1. In a large mixing bowl, combine the raisins, currants, candied peel, breadcrumbs, flour, suet, brown sugar, and spices.
  2. Add the beaten eggs and brandy, and mix well until all the ingredients are thoroughly combined.
  3. Grease a pudding basin and pack the mixture into it, making sure to press it down firmly.
  4. Cover the pudding with a double layer of foil, making a pleat in the center to allow for expansion.
  5. Tie the foil in place with twine, making a handle for easy removal from the pot.
  6. Place the pudding basin in a large pot with a lid and fill the pot with enough water to come halfway up the sides of the basin.
  7. Bring the water to a boil, then reduce the heat to a simmer and cover the pot with the lid.
  8. Allow the pudding to boil for 6 hours, checking the water level occasionally and topping up if necessary.
  9. Remove the pudding basin from the pot and allow it to cool for 10 minutes before removing the foil and turning it out onto a serving dish.
  10. Serve the pudding with brandy butter or custard.

Notes

This recipe makes a large pudding that will serve 12-14 people. If you prefer, you can divide the mixture into two smaller bowls and boil them separately. The pudding can be made up to 6 weeks in advance and stored in a cool, dry place until Christmas day.

Nutrition Info

This recipe is high in calories and fat. Each serving contains approximately 550 calories and 30 grams of fat.

Recipes FAQ

What is suet?

Suet is a type of fat that comes from the kidneys of cows or sheep. It has a high melting point and is often used in traditional British dishes such as Christmas pudding.

Can I make this recipe without suet?

Yes, you can substitute the suet with an equal amount of butter or margarine. However, the texture and flavor of the pudding may be slightly different.

Can I make this recipe gluten-free?

Yes, you can use gluten-free breadcrumbs and flour in this recipe to make it gluten-free.

Recipe Tips

  • Make sure to pack the mixture into the pudding basin firmly to avoid any air pockets.
  • When boiling the pudding, make sure the water level stays halfway up the sides of the basin to prevent the pudding from drying out.
  • If you're not serving the pudding immediately, you can reheat it by boiling it for 1-2 hours before serving.

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