Steamed Christmas Pudding with Brandy Butter
A rich steamed Christmas pudding packed with fruit, spices and stout, served with homemade brandy butter. Steam for 4 hours and make it ahead.
This is a dark, moist, fruit-filled pudding that is steamed for hours rather than baked. Steaming means cooking with hot water vapor, which keeps the pudding soft. It is served hot with a spoonful of boozy brandy butter that melts on top.
Tips for Success
- Do not fill the basin to the top. The pudding needs room to expand.
- Seal the foil tightly so no water drips in.
- Check the water level every hour. A dry pot can scorch the pan.
- Press a skewer into the center when done. It should come out mostly clean.
Make-Ahead and Storage
This pudding is made to be made ahead. Once steamed and cooled, wrap it in fresh parchment and foil. Keep it in a cool place for up to 3 months. Brandy butter keeps 2 weeks in the fridge or 2 months in the freezer. Leftover pudding slices can be warmed in the microwave.
Variations
- Use chopped dried figs or prunes in place of the dates.
- Pour 1 tbsp warmed brandy over the pudding and light it for a flaming finish.
- Serve with vanilla custard or whipped cream instead of brandy butter.
Steamed Christmas Pudding with Brandy Butter
Ingredients
Instructions
- In a large bowl, whisk the flour and baking powder. Stir in the breadcrumbs, suet, brown sugar, spices, and almonds.
- Add the dates, raisins, golden raisins, cranberries, candied peel, apple, and the orange and lemon zest and juice. Mix well.
- Whisk the eggs in a small bowl. Stir them into the batter with the rum, brandy, stout, and corn syrup.
- Cover the bowl and chill for up to 1 week to let the flavors blend. If you are short on time, rest it at least overnight.
- Butter and flour a 6-cup pudding basin or heatproof bowl.
- Spoon in the batter until it is three-quarters full. Press it down gently.
- Cover the top with a circle of parchment paper. Then seal the basin tightly with foil, tied around the rim with string.
- Set the basin on a rack or upside-down saucer in a large pot. Pour in boiling water to come halfway up the sides.
- Cover the pot and steam on low heat for 4 hours. Top up the water with boiling water when needed.
- Lift the pudding out and let it cool. Wrap it well and store it until Christmas.
- On the day, steam the pudding again for 2 hours until hot all the way through.
- For the brandy butter, beat the softened butter until pale and creamy.
- Beat in the powdered sugar a little at a time. Add 2 to 3 tbsp brandy to taste. Chill until needed.
- Turn the hot pudding out onto a plate and serve with the brandy butter.
Frequently Asked Questions
How far ahead can I make Christmas pudding?
You can steam it up to 3 months ahead and store it in a cool, dark place or the fridge. The flavor gets deeper with time.
Can I make it without alcohol?
Yes. Replace the rum, brandy, and stout with an equal amount of orange juice or strong black tea.
What can I use if I do not have suet?
Use cold, grated butter or vegetable shortening in the same amount. The pudding will still be moist.
