Steamed Christmas Pudding: A Festive Classic Recipe

Christmas pudding, also known as plum pudding or figgy pudding, is a quintessential part of a traditional Christmas feast. Its rich, dark, and fruity flavor, intensified by the steaming process and often flambéed with brandy, makes it a truly special and memorable dessert. While it might seem daunting to make from scratch, this recipe breaks down the steps into manageable instructions, ensuring you can create a stunning and flavorful Christmas pudding that will impress your family and friends. This recipe details the traditional steamed method, resulting in an intensely moist and flavorful pudding. We’ll cover everything from ingredient selection to steaming techniques, and even offer tips for adapting the recipe to suit your preferences. Get ready to embrace the festive spirit and create a Christmas pudding that will become a cherished tradition in your home.

Why Steam Christmas Pudding?

Steaming is the traditional method for cooking Christmas pudding, and for good reason. It offers several advantages:

* **Moisture Retention:** Steaming creates a moist environment that prevents the pudding from drying out. The long, slow cooking process allows the flavors to meld together beautifully, resulting in a rich and succulent pudding.
* **Even Cooking:** The consistent heat of the steam ensures that the pudding cooks evenly throughout, preventing a dry exterior and an undercooked center.
* **Flavor Development:** The gentle heat encourages the flavors of the various ingredients to develop and deepen over time, creating a complex and harmonious taste.

Ingredients: The Heart of a Festive Pudding

Here’s a breakdown of the ingredients you’ll need to create a truly memorable steamed Christmas pudding. Note that precise measurements are crucial for the right consistency and flavor.

* **Dried Fruits (900g total):** This is the foundation of your Christmas pudding. A mix of fruits provides the best flavor and texture. Consider the following:
* **Raisins (225g):** Provide sweetness and plumpness.
* **Sultanas (225g):** Offer a lighter, brighter flavor than raisins.
* **Currants (225g):** Add a deep, rich, slightly tart flavor.
* **Mixed Peel (150g):** Candied citrus peel adds a zesty, aromatic element. Ensure it is finely chopped.
* **Dried Cranberries or Cherries (75g):** Optional, but they introduce a festive touch and a burst of tartness. Chop them finely if using.
* **Suet (175g):** This is crucial for the pudding’s rich texture and moistness. Traditionally, beef suet is used, but you can substitute vegetable suet for a vegetarian option. Shred it finely. Pre-shredded suet is convenient but freshly shredded suet tends to produce a slightly better flavor.
* **Dark Muscovado Sugar (175g):** This unrefined sugar adds a deep molasses flavor and a rich, dark color. Light muscovado sugar can be used for a slightly lighter flavor.
* **Plain Flour (100g):** Provides structure to the pudding. All-purpose flour works perfectly.
* **Fresh Breadcrumbs (100g):** Stale breadcrumbs add lightness and absorb moisture. Use fresh bread, pulsed into crumbs in a food processor or grated. Avoid using pre-made breadcrumbs, as they can be too dry.
* **Mixed Spice (2 tsp):** A blend of warm spices like cinnamon, nutmeg, cloves, and allspice. You can buy pre-mixed spice or create your own blend.
* **Grated Nutmeg (½ tsp):** Adds a warm, nutty flavor that complements the other spices.
* **Orange Zest (1 large orange):** Adds a bright, citrusy aroma and flavor.
* **Lemon Zest (1 large lemon):** Similar to orange zest, lemon zest adds a bright, tangy element.
* **Eggs (2 large):** Bind the ingredients together and add richness.
* **Black Treacle (2 tbsp):** Adds a deep, dark, slightly bitter flavor and color. Molasses can be substituted.
* **Dark Beer (150ml):** Adds a complex, malty flavor. Stout or porter work well. You can substitute strong coffee or apple juice for a non-alcoholic option.
* **Brandy (2-3 tbsp):** Adds a festive touch and intensifies the flavors. You can substitute rum or whisky. Some recipes call for more brandy, which is fine depending on your preference. Reserve extra brandy for feeding the pudding during maturation.
* **Pinch of Salt:** Enhances the other flavors.

Equipment You’ll Need

* **Large Mixing Bowl:** To combine all the ingredients.
* **Steaming Basin (1.5-2 liter capacity):** A pudding basin with a tight-fitting lid is essential. If you don’t have a lid, you can use a double layer of aluminum foil secured tightly with string.
* **Large Stockpot or Steamer:** Large enough to accommodate the pudding basin with enough room for the water to circulate.
* **Baking Paper:** To line the base of the basin.
* **Aluminum Foil:** To cover the basin securely.
* **String or Kitchen Twine:** To tie the foil tightly around the basin.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Grater:** For zesting the citrus fruits and grating nutmeg.
* **Shredder/Grater:** For shredding the suet if not using pre-shredded.

Step-by-Step Instructions: Creating Your Christmas Pudding

Now, let’s get started on making your steamed Christmas pudding. Follow these steps carefully for the best results.

**Day 1: Soaking the Fruits (Ideally, do this several weeks in advance)**

1. **Combine Dried Fruits:** In a large bowl, combine all the dried fruits (raisins, sultanas, currants, mixed peel, and cranberries/cherries, if using).
2. **Add Alcohol:** Pour the brandy (or rum/whisky) over the dried fruits. Use about half the amount of brandy, saving the rest for feeding the pudding later.
3. **Mix Well:** Stir the fruits and alcohol thoroughly to ensure all the fruits are coated.
4. **Cover and Soak:** Cover the bowl tightly with plastic wrap or a lid. Let the fruits soak at room temperature for at least 24 hours, or preferably several weeks. Stir the mixture occasionally. The longer the fruits soak, the more plump and flavorful they will become. If soaking for longer than a week, store in the refrigerator.

**Day 2: Making the Pudding**

1. **Prepare the Basin:** Grease the inside of the steaming basin with butter or shortening. Cut a circle of baking paper to fit the base of the basin and place it inside. This will prevent the pudding from sticking.
2. **Combine Dry Ingredients:** In a separate large bowl, combine the shredded suet, dark muscovado sugar, plain flour, fresh breadcrumbs, mixed spice, grated nutmeg, orange zest, lemon zest, and salt. Mix well.
3. **Add Wet Ingredients:** Add the soaked dried fruits (along with any remaining soaking liquid) to the dry ingredients. Add the eggs and black treacle. Pour in the dark beer (or coffee/apple juice).
4. **Mix Thoroughly:** Stir the mixture well until all the ingredients are evenly combined. The mixture should be quite wet and sticky. It’s important to mix thoroughly to ensure the ingredients are evenly distributed.
5. **Fill the Basin:** Spoon the pudding mixture into the prepared basin, filling it to about ¾ full. Leave some space at the top for the pudding to expand during cooking.
6. **Level the Surface:** Gently level the surface of the pudding with the back of a spoon.
7. **Cover the Basin:** Place a circle of baking paper over the top of the basin, directly on top of the pudding mixture. Then, cover the basin tightly with a double layer of aluminum foil. Make sure the foil is large enough to overhang the edges of the basin.
8. **Secure the Foil:** Tie the foil tightly around the basin with string or kitchen twine, creating a secure seal. This will prevent water from entering the basin during steaming.
9. **Create a Handle (Optional):** You can create a handle by looping the string across the top of the basin and tying it securely. This will make it easier to lift the pudding in and out of the steamer.

**Steaming the Pudding**

1. **Prepare the Steamer:** Place the steaming basin in a large stockpot or steamer. Add enough boiling water to the pot to come halfway up the sides of the basin. Ensure the water doesn’t reach the foil covering.
2. **Steam the Pudding:** Cover the stockpot or steamer with a lid. Bring the water to a gentle simmer. Steam the pudding for 6-8 hours, depending on the size of the basin. Check the water level regularly and top up with boiling water as needed to maintain the water level. The water should be simmering gently, not boiling vigorously.
3. **Check for Doneness:** After the steaming time, carefully remove the pudding from the steamer. To check if it’s cooked through, insert a skewer into the center of the pudding. If the skewer comes out clean, the pudding is ready. If it comes out with wet batter on it, return the pudding to the steamer and cook for another hour, checking again.
4. **Cool and Store:** Once the pudding is cooked through, let it cool completely in the basin. Once cooled, remove the foil and baking paper from the top. Replace with fresh foil and store in a cool, dark place for at least 2-3 weeks, or preferably longer. This allows the flavors to mature and deepen. The longer the pudding matures, the better it will taste.

**Feeding the Pudding (Optional, but Recommended)**

1. **Unwrap and Pierce:** Every 2-3 weeks, unwrap the pudding and pierce it several times with a skewer.
2. **Add Alcohol:** Pour a tablespoon or two of brandy (or rum/whisky) over the pudding. This helps to keep the pudding moist and adds to the flavor.
3. **Rewrap and Store:** Rewrap the pudding tightly with fresh foil and store it in a cool, dark place until Christmas.

**On Christmas Day: Reheating and Serving**

1. **Reheat the Pudding:** On Christmas Day, reheat the pudding by steaming it again for 2-3 hours, or until heated through. You can also reheat it in the microwave, but steaming will give you the best results.
2. **Turn Out the Pudding:** To turn out the pudding, run a knife around the edge of the basin to loosen it. Place a serving plate over the top of the basin and invert it. Gently shake the basin to release the pudding. If it doesn’t come out easily, try tapping the bottom of the basin.
3. **Flambé (Optional):** For a dramatic presentation, warm a little brandy in a saucepan. Carefully ignite the brandy and pour it over the pudding. Be careful when flambéing, and use a long match or lighter.
4. **Serve:** Serve the steamed Christmas pudding warm with your favorite accompaniments, such as brandy butter, custard, cream, or ice cream.

Tips for Success

* **Soak the Fruits Well:** The longer the fruits soak, the more flavorful and plump they will become.
* **Use Good Quality Ingredients:** The quality of the ingredients will affect the flavor of the pudding. Use good quality dried fruits, suet, and alcohol.
* **Mix Thoroughly:** Ensure all the ingredients are evenly combined. This will ensure that the flavors are evenly distributed throughout the pudding.
* **Steam Gently:** Keep the water simmering gently, not boiling vigorously. This will prevent the pudding from drying out.
* **Allow Time to Mature:** The longer the pudding matures, the better it will taste. Aim to make your pudding at least 2-3 weeks before Christmas, or even earlier.
* **Don’t be Afraid to Experiment:** Feel free to adjust the ingredients to suit your own tastes. You can add different types of dried fruits, spices, or alcohol.
* **Safety First:** Be careful when handling hot steam and when flambéing the pudding.

Variations and Adaptations

* **Vegetarian Christmas Pudding:** Substitute vegetable suet for beef suet.
* **Gluten-Free Christmas Pudding:** Use gluten-free flour and breadcrumbs.
* **Non-Alcoholic Christmas Pudding:** Substitute strong coffee or apple juice for the dark beer and brandy.
* **Smaller Christmas Puddings:** Make individual puddings in smaller basins or ramekins. Reduce the steaming time accordingly.
* **Add Nuts:** Add chopped nuts, such as almonds, walnuts, or pecans, to the pudding mixture.
* **Different Spices:** Experiment with different spices, such as cardamom, ginger, or star anise.

Serving Suggestions

* **Brandy Butter:** A classic accompaniment to Christmas pudding. It is made with butter, brandy, and sugar.
* **Custard:** Another classic accompaniment. Serve with a rich, creamy custard.
* **Cream:** Whipped cream or double cream is a simple and delicious accompaniment.
* **Ice Cream:** Vanilla ice cream or brandy ice cream pairs well with Christmas pudding.
* **Hard Sauce:** A sauce made with butter, sugar, and brandy or rum.
* **Fruit Compote:** A compote of seasonal fruits, such as cranberries, apples, or pears.

Make Ahead Tips

Christmas pudding is a great make-ahead dessert. You can make it several weeks or even months in advance. The longer it matures, the better it will taste. Store the pudding in a cool, dark place until you are ready to reheat and serve it. You can also freeze the pudding for longer storage. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before reheating.

Enjoy Your Homemade Christmas Pudding!

Making your own steamed Christmas pudding is a rewarding experience that will fill your home with festive aromas. With this recipe and these tips, you can create a delicious and memorable dessert that will become a cherished tradition in your family for years to come. Merry Christmas and happy baking!