Every December, that sweet aroma of warming spices, dark molasses, and brandy-soaked fruits fills my kitchen. It’s Christmas pudding time! This rich, dense dessert has been a holiday staple for centuries, but it wasn’t until I tried the New York Times’ acclaimed version that I became utterly smitten.
Their pudding is a heavenly combination of dried fruits, warming spices, dark ale, and a generous glug of booze – all steamed into a velvety, incredibly moist cake. Top it with a brandy butter sauce and…oh my. It’s the kind of dessert that makes you close your eyes and savor every luscious bite. Pro Tip: For an extra festive touch, douse the pudding with brandy and flambe it tableside! Few things impress guests like a dramatically flaming dessert.
Ingredients
- 1 cup raisins
- 1 cup currants
- 1/2 cup chopped candied citrus peel
- 1/2 cup chopped candied ginger
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup dark brown sugar
- 1 cup breadcrumbs
- 1 cup dark ale or stout beer
- 1 large egg, lightly beaten
- 2 tablespoons brandy or rum, plus more for soaking
Nutrition Facts
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 |
| Total Fat | 3g |
| Saturated Fat | 1g |
| Cholesterol | 20mg |
| Sodium | 170mg |
| Total Carbs | 70g |
| Dietary Fiber | 2g |
| Total Sugars | 48g |
| Protein | 3g |
Facts & Figures
Christmas pudding has been a holiday tradition since medieval times, with earliest recipes dating back to the 1400s. (No wonder it tastes like an ancient, magical cake!) The dense, liquor-soaked dessert was originally shaped into a ball studded with thirteen ingredients to represent Christ and his apostles.
(Side note: despite its name, this “pudding” is definitely a cake-like dessert, not the creamy custard Americans typically think of.)
Equipment & Tools Needed
- Large mixing bowl
- Wooden spoon
- Pudding mold or heatproof bowl with lid
- Steamer pot or large pot with tight lid
- Cheesecloth or kitchen string
Step-by-Step Procedure
- In a large bowl, combine the raisins, currants, candied citrus peel, and ginger. Pour in the brandy or rum and allow to soak for at least 4 hours or overnight, giving it a stir occasionally. This plumps up the dried fruit beautifully!
- In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and salt.
- Add the brown sugar and breadcrumbs to the soaked fruit mixture and stir to combine. Then stir in the beaten egg and dark ale.
- Fold the dry ingredients into the wet ingredients until just combined. The batter will be quite stiff and dense.
- Grease your pudding mold or heatproof bowl and spoon in the batter, pressing it down to eliminate any air pockets. Cover tightly with a lid or double layer of greased foil tied with string.
- Create a water bath for steaming: Place a small upturned plate or ramekin in the bottom of a large pot and add enough boiling water to come about 1/3 up the sides. Set a steamer basket on top.
- Place the covered pudding mold on the steamer basket, cover pot with a tight lid, and steam for 3 hours, checking occasionally to replenish the water if needed. (Tip: I like to place a small heatproof dish under the mold to catch any drips.)
- Remove the pudding and let it rest for 10-15 minutes before unmolding onto a serving plate. Serve warm, drizzled with brandy butter sauce if desired.
Pro Tip: For an extra moist pudding, poke holes all over the top with a skewer and slowly drizzle over 2-3 tablespoons of extra brandy or rum after steaming. Let it soak in before serving.
Benefits of This Dish / Key Ingredients
While certainly an indulgent treat, Christmas pudding does offer some nutritional benefits from all those dried fruits, nuts, and warming spices like cinnamon and ginger. The fruits provide fiber, antioxidants, and natural sweetness while the spices offer anti-inflammatory properties.
Plus, many home cooks observe that this dense, rich pudding is surprisingly filling – a small slice can be quite satisfying. So while it’s high in sugar and calories, you may find yourself eating less overall.
Pros and Cons
Pros:
- Incredible depth of flavor from all the spices, molasses, dried fruit, and booze
- A show-stopping holiday centerpiece dessert
- Makes for great leftovers – it just gets better and boozier each day!
- Relatively nutrient-dense compared to some other desserts
Cons:
- Lots of ingredients and prep time involved
- High in sugar and calories (though portion control helps)
- Contains alcohol, which some prefer to avoid
- Not suitable for nut or gluten-free diets without major modifications
Variations & Substitutions
This is a very flexible recipe with lots of potential tweaks! For a gluten-free version, simply swap the all-purpose flour for a gluten-free flour blend and use GF breadcrumbs. I’ve also made it vegan by using a flax “egg”, dairy-free milk instead of ale, and omitting the brandy butter sauce.
You can absolutely play with the spice blend too. I adore the warmth of freshly grated nutmeg – it’s the star spice in my book. But feel free to adjust the ratios or toss in some allspice, cardamom, or even a hint of black pepper for a more complex flavor.
(One year, I may have gone a little overboard with the brandy…let’s just say that pudding packed a punch! But hey, it kept things lively.)
Serving Suggestions
Honestly, this rich, boozy pudding is delightful all on its own – no extras required. But for an extra festive presentation, I like to serve it drizzled with a silky brandy butter sauce (just whisk together softened butter, powdered sugar, and brandy until smooth). You could also top it with a dollop of lightly sweetened whipped cream.
In terms of beverages, it’s delicious with a glass of tawny port or other fortified wine. But I have to admit, my personal favorite is a warm mug of creamy eggnog to cut through all that spicy richness. It’s the ultimate cozy holiday pairing!
Storage & Make-Ahead Tips
This is a perfect make-ahead dessert since it actually improves with age! Once completely cooled, wrap the pudding tightly in plastic and store it in the fridge for up to 2 weeks. The flavors just meld and intensify over time.
To reheat, simply remove plastic, re-cover with foil, and steam for 1-2 hours until hot in the center. (I find steaming helps re-moisten it perfectly.) You can also microwave individual portions for 30-60 seconds if you’re in a hurry. Just don’t overheat or it can dry out.
Here is Part 2 of the recipe blog post for “Christmas Pudding Ingredient Guide – NYT-Inspired Holiday Dessert”, following the guidelines provided:
Can I make this pudding gluten-free?
Good question! Gluten-free baking has come a long way, but this dense, steamed pudding relies heavily on wheat flour for its iconic texture. That said, I did experiment with a gluten-free version a few years back when my sister was diagnosed with celiac disease. The results were…let’s just say not my finest holiday moment (sorry, Sis!). But I’m determined to give it another go using a premium gluten-free flour blend and some xanthan gum for binding. Will report back if I crack the code! In the meantime, many gluten-free home bakers say they’ve had luck with simple swaps in fruitcakes and quick breads.
How can I make this pudding vegan?
Ah, the eternal baking conundrum—replicating that rich, eggy, buttery magic without any, well, eggs or butter. I have made decent vegan puddings using non-dairy milk, oil, and commercial egg replacers. But for a showstopper like this? I’m not convinced the results would live up to the holiday hype. That said, if you’re an experienced vegan baker, by all means give it a go! My advice: start with a half batch, nail down your egg and butter subs, and let me know if you discover the perfect plant-based formula. I’m all ears (and tastebuds)!
What if my pudding doesn’t unmold perfectly?
We’ve all been there, right? You grease the mold diligently, follow every step to a tee, and…dun dun dun…it sticks. Or crumbles. Or just looks, well, unappetizing. Here’s the thing—even a not-so-pretty pudding can still taste phenomenal. My usual fix is to scoop out the “rustic” portions into dessert glasses, top with a dollop of whipped cream or hard sauce, and call it a deconstructed trifle situation. (Bonus: built-in portion control!) But you know what? Sometimes the flops are the most memorable. Like that one year the entire pudding slid out in one lopsided mass…we just dug right in with spoons. Honestly, it made for way more laughs than a perfect unmolding would have.
How long can I keep leftover pudding?
In my experience, these rich, liquor-spiked puddings seem to keep pretty well for up to a week or so when refrigerated. The alcohol acts as a preservative. But let’s be real—if you’ve got leftovers lasting beyond, say, four days, you’re doing something wrong! This is prime “eat directly out of the storage container with a spoon at midnight” territory. No judgment! Okay, maybe a little judgment—on myself for not rationing it better. One year I tried freezing some to extend the magic…and let’s just say the texture took a serious hit. Do as I say, not as I (sometimes desperately) do.
Conclusion
Well, there you have it—my hard-won wisdom on crafting the perfect Christmas pudding! Sure, it takes some elbow grease and advanced planning. But trust me, the heavenly flavors and nostalgic aromas make it all worthwhile. My best advice? Don’t stress the little things like sticking puddings or vegan substitutions. Embrace the process, inevitable mishaps and all. That’s half the fun!
And who knows, you might just create an all-new tradition along the way. (Been there, scorched that.)
So pick up those brandy-soaked fruits, crank up the carols, and get ready to fill your home with holiday cheer. I, for one, can’t wait to whip up another batch and keep this edible gift-giving tradition alive. Happy cooking, and enjoy your Christmas Pudding! Let me know how it goes in your kitchen.