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.
A steamed Christmas pudding takes time, but I find that part of the pleasure, and the dark, fruity result is worth every hour. I like making it ahead so the flavors deepen, and then bringing it to the table is a real moment. The brandy butter melting over the hot slices is my favorite part.
Saúl’s Tip
Beat the brandy butter until pale and fluffy first, then add the brandy a little at a time. Adding it slowly keeps the butter from splitting.
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.
- No alcohol? Replace the rum and brandy in the pudding with the same amount of cold strong black tea or orange juice, and use apple juice in place of the stout. For the butter, beat in 2 tbsp orange juice and 1 tsp vanilla instead of the brandy.
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.
