Traditional English Christmas Pudding with Hard Sauce
- Cook Time: 6 hours 45 minutes
- Total Time: 6 hours 45 minutes
- Diet: Not specified
Ingredients
Scale
- 1 lb (450g) mixed dried fruits (raisins, sultanas, currants)
- 2 oz (50g) mixed candied peel, finely chopped
- 1 small cooking apple, peeled, cored, and grated
- 1 orange, zested and juiced
- 4 oz (110g) shredded suet (or frozen grated butter)
- 4 oz (110g) fresh brown breadcrumbs
- 2 oz (50g) all-purpose flour
- 1 teaspoon ground mixed spice
- 1/4 teaspoon ground nutmeg
- 4 oz (110g) dark brown soft sugar
- 2 large eggs, beaten
- 4 tablespoons brandy (plus extra for feeding)
- For the Hard Sauce: 4 oz (110g) unsalted butter, softened
- For the Hard Sauce: 4 oz (110g) icing sugar, sifted
- For the Hard Sauce: 2 tablespoons brandy or cognac
Instructions
- Step 1: Macerating the Fruit – In a large mixing bowl, combine the mixed dried fruits, candied peel, grated apple, orange zest, and orange juice. Pour the 4 tablespoons of brandy over the mixture. Stir well, cover the bowl, and let it sit for at least 4 hours, or ideally overnight, so the fruit can plump up and absorb the flavors.
- Step 2: Mixing the Dry Ingredients – In a separate large bowl, whisk together the flour, mixed spice, and nutmeg. Stir in the shredded suet (or butter), brown breadcrumbs, and dark brown sugar. Ensure there are no large lumps of sugar and that the suet is evenly distributed throughout the dry mix.
- Step 3: Combining the Batter – Add the soaked fruit mixture to the dry ingredients. Pour in the beaten eggs. Stir the mixture thoroughly. Traditionally, every member of the household takes a turn stirring the pudding from East to West for good luck. The consistency should be a “dropping consistency”—it should fall off a spoon easily when tapped.
- Step 4: Preparing the Pudding Basin – Grease a 1.5-pint (900ml) pudding basin with butter. Pack the mixture into the basin, smoothing the top with the back of a spoon. Cover the basin with a double layer of parchment paper and a layer of aluminum foil, making a pleat in the middle to allow the pudding to expand. Tie it tightly with kitchen twine, creating a handle for easy lifting.
- Step 5: Steaming the Pudding – Place the basin in a large pot with a steamer insert, or place it on a saucer at the bottom of a deep pot. Fill the pot with boiling water until it reaches halfway up the side of the basin. Cover the pot and simmer on low heat for 6 hours. Check the water level periodically and top it up with boiling water as needed.
- Step 6: Cooling and Storing – Once steamed, remove the basin from the pot and let it cool completely. Replace the parchment and foil with fresh layers. Store the pudding in a cool, dark, dry place. You can “feed” the pudding by poking small holes in it and pouring a tablespoon of brandy over it every week until Christmas.
- Step 7: Making the Hard Sauce – While the pudding is resting, make the Hard Sauce. Cream the softened butter and icing sugar together until very pale and fluffy. Gradually beat in the brandy, one teaspoon at a time, to prevent the mixture from curdling. Transfer to a small serving bowl and chill in the refrigerator until firm.