Ah, the Christmas pudding—there's nothing quite like it. Over the years, I've whipped up quite a few of these beauties, but none hold a candle to my grandma's boozy recipe. That one had a way of making everyone feel a bit rosy-cheeked and full of warmth, especially when it came time to light it up!
Now, many of the modern recipes out there seem a bit shy when it comes to the booze. But let me tell you, a proper Christmas pudding needs a healthy splash of brandy. It's what turns your standard steamed dessert into a proper festive show-stopper. So, grab your apron and let's dive into this enchanting tradition, shall we?
Boozy Christmas Pudding Recipe
Ingredients:
- 250g (9 oz) mixed dried fruits (raisins, currants, sultanas)
- 100g (3.5 oz) chopped dried apricots
- 100g (3.5 oz) mixed peel
- 200g (7 oz) breadcrumbs
- 100g (3.5 oz) plain flour
- 1 tsp baking powder
- 1 tsp mixed spices (cinnamon, nutmeg, etc.)
- 200g (7 oz) dark brown sugar
- 3 large eggs
- 150ml (5 fl oz) brandy (plus a bit more for flambe)
- Zest of 1 lemon and 1 orange
- 100g (3.5 oz) melted unsalted butter
Instructions:
- Soften Those Fruits: First things first, pop your dried fruits and mixed peel into a bowl and douse them with half of the brandy. Let those beauties soak up all that goodness for a few hours—or overnight if you can wait.
- Mix It Up: In another large bowl, stir together the breadcrumbs, flour, baking powder, mixed spices, and brown sugar. This is where the heart of the pudding starts to take shape.
- Add the Good Stuff: Toss in your soaked fruits (with any left-over liquid), lemon and orange zest, melted butter, and eggs. Stir it all together – you want it nice and combined. If you spot any clumps of flour, break them up.
- Get Steamy: Grease a 1.5-liter pudding basin and spoon in your mixture. Smooth the top and cover with baking parchment and a layer of foil, tied securely with string.
- Time to Steam: Place the basin in a large pot with a trivet or a cloth at the bottom (prevents the basin from direct contact with the pot). Fill the pot with water until it's halfway up the sides of the pudding basin, cover, and steam for about 6 hours over a gentle simmer. Top up with water when needed.
- Let It Chill: Once the time's up, carefully remove the pudding and allow it to cool. Store it somewhere cool, and don't forget to feed it a splash of brandy every now and then until Christmas!
- Serve it Right: When it's time to feast, steam the pudding again for about 2 hours to heat through. When you're ready to serve, turn it out onto a plate and, if you're feeling fancy, warm up some brandy, and pour it over. Then ignite it and let it burn for a showy finish.
There you go! A delightful and heartwarming Christmas pudding that, with a generous helping of brandy, provides that proper festive cheer. It's all about tradition here, and trust me, this one will warm the hearts and bellies of all at the table. Enjoy!
Recipe
This traditional British Christmas pudding is a rich, fruity dessert that requires advance preparation and careful attention to detail. The key to its success lies in properly soaking the fruits in various alcohols for a week before assembly, allowing the flavors to develop and intensify.
The cooking process, while lengthy, creates a dense, moist pudding that can be stored for months, making it an ideal make-ahead holiday dessert. The final presentation, complete with flaming brandy, makes for a spectacular centerpiece at any Christmas table. Properly greasing the bowls with Trex before filling ensures the pudding will release easily when served.
Ingredients:
- Mixed raisins – 500g
- Dried figs – 250g
- Glacé cherries – 250g
- Prunes – 250g
- Rum, port, kirsch, and brandy for soaking
- Suet – 250g
- Plain flour – 250g
- Fresh breadcrumbs – 250g
- Mixed spices – 2 tbsp
- Orange zest – from 2 oranges
- Dark brown sugar – 250g
- Eggs – 4, beaten
- Butter for greasing
- Muslin cloth
- Additional brandy for serving
One week before making the pudding, soak the fruits in their respective alcohols in separate containers, stirring occasionally. On pudding-making day, combine the dry ingredients in a large bowl, then mix in the soaked fruits along with their soaking liquids. Add the beaten eggs and mix thoroughly.
Prepare a 1.5-litre pudding basin by greasing it well and lining with muslin. Pack the mixture into the basin, cover with another layer of muslin and secure tightly. Steam the pudding for 8 hours, making sure the water level remains constant. Once cooled, wrap the pudding tightly in foil and store in a cool, dark place for at least a month before serving.
For best results, check the water level every 30 minutes during steaming, and place a penny under the pudding basin to alert you if the pan boils dry – it will stop rattling. When reheating for serving, steam for at least 2 hours to make certain the center is thoroughly heated.
The pudding should be dark brown, firm to the touch, and springy when fully cooked. Never attempt to freeze this pudding, as the high alcohol content and dense texture don't respond well to freezing.
The Christmas pudding, with its rich history dating back to medieval England, has long been the grand finale of festive celebrations.
Originally called "plum pudding" – though it contained no actual plums – this dessert began as a savory porridge before evolving into the sweet, alcohol-infused treat that's widely recognized today.
Victorian-era traditions cemented its place as a Christmas staple, with families gathering to stir the mixture from east to west (in honor of the three wise men's journey) and make a wish. The dramatic tradition of flaming with brandy adds a spectacular touch to the serving ceremony.
This particular version embraces the classic combination of dried fruits, warm spices, and generous splashes of brandy and rum, creating a pudding that develops deeper, more complex flavors as it matures in the weeks leading up to Christmas Day.
Conclusion
Alright, let's talk about making a boozy Christmas pudding that'll have your taste buds doing a little jig. Now, I know some might fret over the alcohol, but don't let that hold you back. When we steam this lovely creation, most of the booze cooks off – leaving just the rich flavors behind. Trust me, you won't even notice any harshness; instead, you'll get a comforting warmth.
Here's how you put it together:
Ingredients:
- 225g mixed dried fruits (get what you like – raisins, currants, or sultanas)
- 100g glacé cherries, chopped up
- 50g almonds, chopped
- 100g breadcrumbs (the stale ones are perfect)
- 100g suet or softened butter (whichever you fancy)
- 150g brown sugar
- 2 eggs, beaten
- 150ml stout or dark ale (pick your favourite)
- Zest and juice of one orange
- Zest and juice of one lemon
- 1 teaspoon mixed spice (or whatever tickles your fancy)
- A pinch of salt
Method:
- Soak the fruits: In a bowl, mix your dried fruits with the stout, zest, and juice. Let it soak for at least an hour – overnight is even better if you can wait. You want those fruits to be nice and plump.
- Mix it up: In a big bowl, combine the breadcrumbs, suet (or butter if you're using it), brown sugar, beaten eggs, chopped almonds, mixed spice, and a pinch of salt. Once that's looking good, fold in the soaked fruit mix. Make sure it's all combined well, yet gentle-like.
- Shape it: Now, you either need a pudding basin or a heatproof bowl. Grease the insides nicely, then spoon in your pudding batter. Pack it down gently, leaving a little space at the top for it to rise and expand.
- Cover up: Chop a piece of baking parchment, then tear off a larger piece of foil. Place the parchment on top of the pudding, then cover it with the foil. Secure it with string around the rim to keep it snug.
- Steam: Get a large pot of boiling water and place a trivet or something to rest the pudding basin on (you don't want it sitting directly on the bottom of the pot). Place the basin in, cover the pot, and let it steam away for about 4 – 6 hours. Keep an eye on the water level, making sure it doesn't dry out.
- Cool and store: Once it's done, let it cool before removing the basin. If you're like me, you can wrap that bad boy up and store it in a cool place until you're ready to serve it up – it only gets better with time!
- Serving: When you're ready, steam it again for a couple of hours to warm it up. Serve it with some brandy butter or a dollop of cream, and watch the reactions at the table!
So there you have it – make this boozy Christmas pudding, and I reckon it'll be one of those festive dishes that everyone talks about for years to come. Enjoy!