Dessert

Christmas pudding

Name: CWA's Christmas pudding recipe
Yield: 8
Ingredients: 135g dried fruit, chopped (we used sultanas, raisins and dates); 60g currants; 90g blanched almonds, chopped (optional); 60g mixed peel; 60ml brandy; 110g plain flour; 1/4 tsp bicarb soda; 1/4 tsp ground cinnamon; 40g fresh breadcrumbs; 125g butter, softened, plus extra, to grease; 90g brown sugar; 3 large eggs, beaten; Brandy custard, to serve

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by CWA of NSW

Author

Nov 21, 2024

One of the best things about the festive period is the bountiful amounts of desserts that are passed around the table, and it wouldn't be a traditional Christmas feast without the ultimate Christmas pudding. Here, the Country Women's Association provide a simple and fail-safe recipe that ensures a perfectly moist, sweet and indulgent pudding worth dipping in for seconds.

What you need to know before you start

Timing is key with preparing any steamed Christmas pudding. You should begin this recipe at least a day in advance to allow the dried fruits and nuts time to soak, and at least 4 weeks to up to 6 months for the pudding to mature for best results. The pudding cooks for 4 hours and needs to be checked every 30 minutes, so don’t stray too far from the kitchen.

You’ll also need a 6-cup (1.5L) pudding basin. Look for one with a lid that’s deep enough for the pudding to rise so it can evenly cook and steam. Other equipment includes mixing bowls, a flour sifter, a stand mixer with a paddle attachment, a spoon and a metal steamer or stock pot. If you don’t have a stand mixer, you can also use a handheld electric mixer.

Why is this the best steamed Christmas pudding?

Created by the Country Women’s Association, this is a traditional steamed Christmas pudding recipe. It’s been tried and tested, resulting in a classic pudding that combines the flavours of brandy-soaked fruits into a rich and moist dessert with its signature brown colour that’s topped with a luscious custard to serve.

Why are Christmas puddings steamed for so long?

Christmas puddings are made from a dense mixture that requires hours of steaming time to allow the insides to cook completely. We recommend making this dish a few weeks prior to serving. Steamed Christmas pudding loves maturing – the longer you leave it, the better it will taste. This will enhance its overall texture, moisture levels and the melding of flavours, which will develop throughout the whole pudding.

Do you need to soak the fruit for Christmas pudding?

Soaking the fruit is a crucial component in making a Christmas pudding. Taking the time to soak dried fruits and nuts in alcohol not only increases flavour but acts as a preservation technique, extending shelf-life for weeks, months and even years.

What ingredients you’ll need

Dried fruit: We use sultanas, raisins and dates, however any variety will work. Consider the balance of flavours, and make sure all fruits are chopped to the same size.

Currants: Currants provide a burst of sweetness and chewiness while balancing the richness of the pudding.

Blanched almonds: These nuts add a subtle crunch to complement the dense texture of the pudding.

Mixed peel: Mixed peel contributes a zesty, citrusy aroma and flavour.

Brandy: The brandy infuses the pudding with warmth, depth and a slightly boozy richness that develops as it steams and matures. You can also use sherry or port, if you prefer.

Plain flour: Flour helps to form the structural base of the pudding while binding all the ingredients together.

Bicarb soda: Bicarb soda acts as a leavening agent, helping the pudding rise slightly.

Ground cinnamon: This earthy spice imparts an earthy aroma that’s synonymous with the flavours of Christmas.

Fresh breadcrumbs: Breadcrumbs absorb moisture and add a soft, airy texture to the pudding to ensure a moist finish.

Butter: Butter enriches the pudding with a silky, indulgent flavour. It’s also used to grease the pudding basin.

Brown sugar: Brown sugar adds a deep, molasses-like sweetness, enhancing the pudding's complexity.

Eggs: Eggs help bind the ingredients together while providing structure and richness to the pudding.

Brandy custard: This boozy custard serves as a creamy, decadent accompaniment that complements the pudding’s dense, fruity profile.

How to tell when your steamed pudding is done

There are a few simple measures to ensure your steamed pudding is cooked through. After four hours, check to see if it’s firm and springy on top with no sinkhole in the middle. But unlike a cake, you don’t test a pudding with a skewer. After so many hours steaming, your pudding will definitely be cooked through if you have followed the recipe.

How to store steamed Christmas pudding

After steaming, cool the pudding completely. Wrap it tightly in a double layer of baking paper followed by foil. Store in an airtight container in a cool, dark place for a few weeks. For longer storage, place it in the fridge or freezer. When you’re ready to enjoy it, thaw and re-steam before serving.

How to serve steamed Christmas pudding

This rich and flavour-packed Christmas pudding is best served with a luscious brandy-spiked custard hot, warm or cold. Opt for a classic topping like fresh cherries or a sprig of holly, or go off-script and try something different, such as chantilly cream, ice cream or even whipped yoghurt to complete your Christmas dinner.

If you love our steamed Christmas pudding recipe, try this

Ready to get into the festive spirit? These boozy sweet treats should make an appearance on your Christmas dessert table:

135g dried fruit, chopped (we used sultanas, raisins and dates)
60g currants
90g blanched almonds, chopped (optional)
60g mixed peel
1/4 cup (60ml) brandy (or sherry or port, see notes)
3/4 cup (110g) plain flour
1/4 tsp bicarb soda
1/4 tsp ground cinnamon
40g fresh breadcrumbs
125g butter, softened, plus extra, to grease
90g brown sugar
3 large eggs, beaten
Brandy custard, to serve

Method

1.

Place dried fruit, almonds (if using), and peel in a large bowl and drizzle over brandy or sherry. Soak, covered, overnight.
2.

Sift the flour, bicarb and cinnamon over the soaked fruit and stir to combine. Stir through the breadcrumbs. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and creamy. Add eggs gradually, beating until well combined. Add the fruit mixture, beating until well combined.
3.

Grease a 6-cup (1.5L) pudding basin with extra butter and spoon in batter, levelling surface with a spatula. Cover with foil or greased baking paper and basin lid.
4.

You can either steam the pudding over simmering water in a metal steamer, or you can place the pudding basin in a large stock pot on a small upturned saucer with enough boiling water to come halfway up the sides of the basin (do not immerse completely). Steam or cook for 4 hours over medium-high heat, maintaining a boil and checking the water level every 30 minutes, adding extra boiling water as required.
5.

Carefully remove pudding from pot and stand on a wire rack for 15 minutes before inverting pudding onto a serving plate. Serve with brandy custard.

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Recipe Notes

Using brandy, sherry or port will help preserve your pudding, so it lasts for longer. Puddings need at least 4 hours cooking time. The bigger the pudding, the longer the cooking time. Cooked pudding can be stored for up to 6 months. Leave to cool completely in the pot of water. Once cooled, remove from pot and discard coverings, then cover entire pudding tightly with plastic wrap and refrigerate until required. Before serving, prepare your pot the same way. Bring pudding to room temperature, then unwrap and boil for 1 hour to reheat.