As the festive season approaches, I can’t help but get swept up in the warm, comforting memories of sharing laughter and joy around the dinner table. One dish that never fails to steal the spotlight is a classic British Christmas Pudding with Brandy Sauce. The blend of dark and golden raisins, vibrant apples, and zesty mandarin peels creates an irresistible aroma that wafts through the house as it steams for hours. This pudding is more than just a dessert; it’s a tradition, a conversation starter, and a delightful way to wrap up a holiday meal with loved ones.
I came across this cherished recipe while flipping through my grandmother’s old recipe book and couldn’t resist its rich history and promise of flavor. Perfectly moist and subtly spiced, this pudding not only impresses guests but also gives that nostalgic feeling of enjoying a true homemade meal. It’s a little time-consuming, but the results are worth every minute; indulge in this crowd-pleaser, and you’ll never look at fast food the same way again. Let’s dive into the heart of holiday cooking together!
Why is British Christmas Pudding with Brandy Sauce special?
Tradition at its core: This recipe is steeped in holiday history, bringing families together during festive gatherings.
Irresistible aroma: The mingling scents of raisins, apples, and brandy fill your home, creating an inviting atmosphere.
Rich texture: Each bite offers a moist, dense pudding complemented by a silky brandy sauce that elevates the experience.
Perfect for sharing: A true crowd-pleaser, this dessert sparks joy and conversation around the table.
Versatility: Ideal for moments beyond Christmas, it can be enjoyed year-round for special occasions.
Nostalgic flavor: Experience the comfort of homemade goodness, leaving fast food behind for something truly memorable.
British Christmas Pudding with Brandy Sauce Ingredients
For the Fruit Mixture
- Dark raisins – 2 cups (280 grams) provide deep, rich sweetness that enhances the pudding’s flavor.
- Golden raisins – 1 cup (140 grams) add a lovely golden hue and a touch of floral sweetness.
- Red apple, peeled and chopped – 1¾ cups (173 grams) bring juiciness and a hint of tartness to balance the sweetness.
- Candied orange peel – ½ cup (60 grams) brings a zesty contrast that elevates the overall fruitiness.
- Candied lemon peel – ½ cup (60 grams) offers an extra pop of citrus flavor for an aromatic touch.
- Blanched almonds, chopped – ⅓ cup (48 grams) adds a satisfying crunch and nutty flavor.
- Brandy – 1 cup (236 ml) not only marinates the fruits but lends a warm, festive depth to the pudding.
For the Dry Ingredients
- Plain/all-purpose flour – ¾ cup (100 grams) acts as the foundation for the pudding’s structure.
- Baking powder – ½ teaspoon helps the pudding rise slightly for a lighter texture.
- Nutmeg – ½ teaspoon adds a warm, spicy note synonymous with holiday flavors.
- Ground allspice – 1 teaspoon contributes an aromatic complexity that beautifully harmonizes with the fruits.
- Breadcrumbs – 1 cup (75 grams) help absorb moisture, creating a dense yet tender pudding.
For the Wet Ingredients
- Suet or softened butter – 5 tablespoons (66 grams) enriches the batter, creating a moist and decadent pudding.
- Light brown sugar – ⅓ cup (55 grams) deepens the overall sweetness with a slight caramel flavor.
- Large whole egg – 1 binds the ingredients together, adding moisture and a touch of richness.
- Egg yolk – 1 gives richness and helps maintain the pudding’s dense texture.
- Butter – 4 tablespoons (55 grams) adds flavor and helps create a smooth batter.
- Plain/all-purpose flour – ⅓ cup (55 grams) ensures the batter is thick enough to hold its shape.
- Warm milk – 1½ cups (354 ml) promotes even mixing and a velvety finish.
- Heavy/double cream – 1 cup adds richness, resulting in a luxurious sauce.
- Granulated sugar – ¼ cup (55 grams) balances the flavors in the brandy sauce.
- Brandy – 4 tablespoons enhance the sauce, tying it back to the pudding and elevating every bite.
Each ingredient in this British Christmas Pudding with Brandy Sauce works in harmony to create a dish that’s not only a holiday staple but also a comforting reminder of home-cooked goodness.
How to Make British Christmas Pudding with Brandy Sauce
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Marinate the Fruits: In a bowl, combine the dark raisins, golden raisins, chopped apple, candied orange peel, and candied lemon peel. Mix well, cover, and let sit at room temperature for 24 hours to soak up the flavors.
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Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, nutmeg, allspice, and breadcrumbs. Ensure everything is well combined and set aside for later use.
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Prepare Wet Ingredients: In a large mixing bowl, whisk together the softened butter, brown sugar, whole egg, and egg yolk until smooth and creamy. This will form the base of your pudding.
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Combine Ingredients: Stir in the fruit marinade (including any leftover brandy) until everything is well mixed. Gradually add half the dry ingredient mixture, stirring until incorporated. Add the remaining dry ingredients and mix until there are no traces of flour.
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Prepare for Steaming: Cover the mixture tightly and set it aside until you’re ready to steam. Alternatively, you can steam it right away and save it for Christmas.
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Line the Basin: Place parchment paper inside a 1-liter (1-quart) basin pudding dish, ensuring it covers the sides completely to prevent sticking.
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Pack the Pudding Mixture: Fill the basin with the pudding mixture, pressing down gently to eliminate air pockets. Cover the top with parchment paper and seal it with two layers of foil, tying tightly with string.
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Set Up Steaming Process: Place a steam riser or a jam jar lid in a tall pot with a lid. Position your pudding bowl on top and fill the pot with water, reaching halfway up the sides of the bowl. Secure the lid.
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Steam the Pudding: Bring the water to a gentle simmer. Let the pudding steam for 7 hours, checking the water level every few hours to ensure it remains halfway up the pudding bowl.
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Cool and Unmold: Once cooked, carefully remove the bowl from the pot and allow it to cool until you can handle it. Unwrap the string, foil, and parchment, then invert the pudding onto a plate to release it. Allow it to cool completely.
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Reheat Before Serving: The night before serving, leave the pudding on the counter, wrapped. Reheat in a 300°F (150°C) oven for 30-45 minutes or steam for an additional 45 minutes.
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Prepare the Brandy Sauce: In a saucepan over medium heat, melt the butter. Once bubbling, stir in the flour. Gradually whisk in the warm milk until there are no lumps, then stir in the cream and sugar. Cook until the sauce thickens, then mix in the brandy.
Optional: Drizzle with additional brandy sauce before serving for a festive touch.
Exact quantities are listed in the recipe card below.
Expert Tips for British Christmas Pudding with Brandy Sauce
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Marinating Time Matters: Allow the fruit mixture to marinate for a full 24 hours to develop a deeper flavor. Skimping on this step could yield a less vibrant pudding.
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Avoid Overmixing: When combining ingredients, mix just until you no longer see flour. Overmixing can lead to a dense texture rather than the lightness you crave in a British Christmas Pudding with Brandy Sauce.
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Proper Steaming Technique: Ensure the water level reaches halfway up the pudding bowl during steaming. If the water dips too low, it may result in uneven cooking.
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Pudding Density: Pack the pudding mixture tightly into the basin without gaps. This step helps create a sturdy pudding that holds its shape when flipped.
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Cooling and Reheating: Let the pudding cool completely before wrapping it for storage. To reheat, ensure it’s wrapped well to keep moisture locked in, preventing it from drying out.
British Christmas Pudding with Brandy Sauce Variations
Feel free to get creative with this timeless recipe and add your personal touch to elevate the flavors!
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Dairy-Free: Substitute dairy ingredients with almond milk and coconut oil for a creamy yet plant-based version.
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Fruit Medley: Swap some apples for pears or dried cherries to add a different fruit-forward flavor that surprises the palate.
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Gluten-Free: Use a gluten-free flour blend and gluten-free breadcrumbs to keep the pudding indulgent without gluten.
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Nut-Free: Omit the almonds entirely or replace them with sunflower seeds for a delightful crunch without the nuts.
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Spiced Up: Add a pinch of cinnamon or ginger for extra warmth and spice, enhancing the cozy flavor profile during holiday meals.
There’s nothing quite like making this pudding your own! You can include seasonal touches like the zest of seasonal citrus for a refreshing boost or even add a splash of vanilla for comforting sweetness.
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Vegan Version: For a plant-based pudding, replace eggs with flaxseed meal mixed with water and use vegan butter or coconut oil for richness.
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Chocolate Lovers: Incorporate dark chocolate chips or cocoa powder to create a decadent chocolate twist on this classic dessert.
These variations will ensure that your British Christmas Pudding with Brandy Sauce stands out, making it a unique centerpiece for every special occasion!
Make Ahead Options
These delightful British Christmas Pudding with Brandy Sauce are perfect for busy home cooks looking to save time during the festive season! You can prepare the fruit marinade up to 24 hours in advance by mixing the raisins, chopped apple, and candied peels, allowing the flavors to meld beautifully. Additionally, you can mix the dry ingredients (flour, baking powder, spices, and breadcrumbs) up to 3 days ahead and store them in an airtight container. When it’s time to serve, simply combine the soaked fruits with the dry ingredients and follow the steaming instructions. This way, you’ll not only bring the rich tradition of Christmas pudding to your table but also enjoy a stress-free cooking experience!
How to Store and Freeze British Christmas Pudding with Brandy Sauce
Fridge: Store in an airtight container for up to 2 weeks. This ensures the pudding remains moist and packed with flavor, ready to serve when festive cravings hit.
Freezer: Wrap tightly with plastic wrap and store in a freezer-safe container for up to 3 months. Defrost in the fridge overnight before reheating for delicious results.
Reheating: For the best texture, leave the pudding at room temperature overnight wrapped. Reheat in a 300°F (150°C) oven for 30-45 minutes or steam for 45 minutes until warmed through.
Leftovers: Any leftover brandy sauce can be stored in the fridge and used within a week, simply reheat gently before serving to accompany your British Christmas Pudding with Brandy Sauce.
What to Serve with British Christmas Pudding with Brandy Sauce?
As the aroma of this rich pudding fills the air, consider these delightful pairings to create a memorable holiday feast.
- Spiced Mulled Wine: This warming drink enhances the festive spirit, complementing the pudding’s deep flavors beautifully.
- Whipped Cream: Light and airy, a dollop of freshly whipped cream balances the pudding’s density, adding a luscious touch.
- Roasted Chestnuts: Their nutty sweetness contrasts the pudding while adding a delightful texture, perfect for cozy gatherings.
- Warm Vanilla Custard: Creamy and smooth, custard is a classic match that offers an indulgent finish alongside your dessert.
- Fruit Compote: A zesty fruit compote brightens each bite with freshness, providing a lively counterpoint to the rich pudding.
- Dark Chocolate Truffles: For chocolate lovers, these treats add a luxurious, rich flavor experience that pairs well with brandy notes.
Each of these additions serves to elevate your British Christmas Pudding with Brandy Sauce, turning any meal into a cherished celebration filled with warmth and flavor.
British Christmas Pudding with Brandy Sauce Recipe FAQs
What kind of fruits work best for marinating?
Absolutely! For the best marinated flavor, I recommend using fresh dark and golden raisins, as well as red apples for juiciness. Other fruits, such as chopped prunes or dried apricots, could also work well if you wish to mix things up, adding a unique twist to your pudding.
How long can I store the pudding in the fridge?
You can store your British Christmas Pudding with Brandy Sauce in an airtight container for up to 2 weeks in the fridge. Make sure it’s well-wrapped to keep the moisture locked in, so you can enjoy its flavors just as they were intended when you’re ready!
Can I freeze the pudding? How do I do it?
Yes, you can freeze your pudding! To freeze it, tightly wrap the pudding in plastic wrap and then place it in a freezer-safe container. It will keep well for up to 3 months. When you’re ready to enjoy it, defrost it overnight in the fridge and reheat it properly to ensure it’s as delicious as the day it was made.
What if the pudding is too dense or too wet?
If your pudding turns out too dense, it could be due to overmixing or not packing it tightly enough into the basin. On the other hand, if it’s too wet, make sure you’re measuring ingredients correctly, especially the fruits and liquids. To salvage it, you can try steaming it for a bit longer if you find it’s not fully cooked through.
Any dietary considerations for the pudding?
Of course! If you’re cooking for someone with dietary allergies, keep in mind that this British Christmas Pudding includes nuts from the almonds, gluten from the flour, and dairy in the cream and butter. If necessary, you can substitute the almonds with sunflower seeds and use gluten-free flour. To make it non-alcoholic, consider replacing the brandy with apple juice or a flavored syrup instead.
How can I serve the leftover brandy sauce?
Any leftover brandy sauce can be stored in the fridge for up to a week. Store it in an airtight container, and when you’re ready to use it again, gently reheat it over low heat while stirring to bring back its creamy consistency. It pairs beautifully with other desserts like ice cream or cakes too!
Delicious British Christmas Pudding with Brandy Sauce Recipe
Ingredients
Equipment
Method
- In a bowl, combine the dark raisins, golden raisins, chopped apple, candied orange peel, and candied lemon peel. Mix well, cover, and let sit at room temperature for 24 hours to soak up the flavors.
- In a separate bowl, whisk together the flour, baking powder, nutmeg, allspice, and breadcrumbs. Ensure everything is well combined and set aside for later use.
- In a large mixing bowl, whisk together the softened butter, brown sugar, whole egg, and egg yolk until smooth and creamy. This will form the base of your pudding.
- Stir in the fruit marinade (including any leftover brandy) until everything is well mixed. Gradually add half the dry ingredient mixture, stirring until incorporated. Add the remaining dry ingredients and mix until there are no traces of flour.
- Cover the mixture tightly and set it aside until you're ready to steam. Alternatively, you can steam it right away and save it for Christmas.
- Place parchment paper inside a 1-liter (1-quart) basin pudding dish, ensuring it covers the sides completely to prevent sticking.
- Fill the basin with the pudding mixture, pressing down gently to eliminate air pockets. Cover the top with parchment paper and seal it with two layers of foil, tying tightly with string.
- Place a steam riser or a jam jar lid in a tall pot with a lid. Position your pudding bowl on top and fill the pot with water, reaching halfway up the sides of the bowl. Secure the lid.
- Bring the water to a gentle simmer. Let the pudding steam for 7 hours, checking the water level every few hours to ensure it remains halfway up the pudding bowl.
- Once cooked, carefully remove the bowl from the pot and allow it to cool until you can handle it. Unwrap the string, foil, and parchment, then invert the pudding onto a plate to release it. Allow it to cool completely.
- The night before serving, leave the pudding on the counter, wrapped. Reheat in a 300°F (150°C) oven for 30-45 minutes or steam for an additional 45 minutes.
- In a saucepan over medium heat, melt the butter. Once bubbling, stir in the flour. Gradually whisk in the warm milk until there are no lumps, then stir in the cream and sugar. Cook until the sauce thickens, then mix in the brandy.
- Optional: Drizzle with additional brandy sauce before serving for a festive touch.