There's nothing better than a classic Christmas pudding, and Matt Moran's really takes the cake.

What you need to know before you start

Begin this recipe 1-2 weeks in advance. Christmas puddings require plenty of time for the flavours to deepen and develop, so it’s important that you give yourself enough time to make the dish.

The cooking process will occur over 2 days. The first day is reserved for the fruit, mixed peel, spices and brandy to incorporate. The pudding is cooked on the second day. While it gently steams and simmers in a saucepan, don’t stray too far from the kitchen, as it will need to be topped up with boiling water every 40 minutes over roughly 10 hours.  

You’ll also need basic baking equipment including a large bowl, 6-cup pudding bowl, foil, baking paper, kitchen string, plastic wrap, a grater, a saucepan large enough to hold the pudding bowl, a whisk and a wooden spoon. 

Why is this the best Christmas pudding with brandy custard and cherries?

Created by Australian chef and restaurateur Matt Moran, this rich and indulgent traditional pudding is a staple every Christmas. It tastes just as a good pudding should – moist, complex and loaded with warming fruit and spices. It’s topped with a brandy-spiked custard for a smooth and velvety finish to complement the rich flavours of the pudding. 

And while it is a labour of love, it’s well worth the effort to create a memorable dessert for your Christmas feast. 

Why do we put brandy on Christmas pudding?

Steeped in tradition, brandy is a classic ingredient you’ll find in many Christmas pudding recipes. It adds depth and richness to the pudding thanks to its warm and complex flavours, while its familiar aromas are synonymous with the Christmas festivities. Brandy is also traditionally used to keep the pudding moist, and to preserve it, by stopping the growth of bacteria.

Which brandy is best for Christmas pudding?

Choosing the best brandy for your Christmas pudding is a personal choice, but there are some things you can look for when selecting the best option.

First and foremost, choose quality over quantity. The flavour of brandy will be concentrated in the pudding, so be sure you use one you actually like! A higher alcohol content will also have a stronger flavour impact. Options can include a Cognac, Armagnac or English brandy. 

What ingredients you’ll need

Dried figs, raisins and dried apricots: The combination of different dried fruits adds a rich, sweet flavour profile while providing a pleasant chewy texture. 

Mixed peel: Typically made from candied orange and lemon peels, mixed peel imparts a bright and zesty citrus aroma to the pudding. 

Brown sugar: Brown sugar contains molasses, which gives the pudding a deep, complex flavour while helping to keep the dish moist and tender. 

Dried suet mix: Suet is a type of animal fat that imparts a rich flavour and helps to moisten the pudding.

Plain flour: Flour acts as a binding agent to hold the pudding together. 

Stale breadcrumbs: Breadcrumbs provide a light, airy texture that helps balance the dense, rich nature of the pudding. It also absorbs moisture from the other ingredients, helping to bind the mixture together.

Vanilla bean: The complex, sweet and aromatic flavour of vanilla enhances the overall taste of the pudding. It’s also used in the brandy custard. 

Ground nutmeg: Nutmeg adds a warm, slightly sweet and earthy aroma that enhances the richness of the pudding. It’s also grated on the finished pudding for visual interest. 

Eggs: Eggs act as a binder, helping to hold the other ingredients together while keeping the pudding moist. Egg yolks are also used in the brandy custard for richness and creaminess. 

Lemon: The zest and juice of a lemon cut through the rich flavours. 

Orange: Like the lemon, the zest and the juice of an orange impart a zingy brightness to the dish. 

Brandy: Brandy is an important and traditional ingredient in the pudding and the custard. It has a lovely rich and complex flavour that complements the sweetness of the dessert. 

Milk: Milk adds moisture to the pudding mixture to prevent it from drying out. 

Unsalted butter: Unsalted butter adds a rich, creamy flavour to the pudding, enhancing the overall taste profile. 

Sunflower oil spray: Oil spray is used to prevent the pudding from sticking to the bowl. 

Fresh cherries: Cherries add a burst of tartness that contrasts beautifully with the rich sweetness of the pudding. 

Thickened cream: Thickened cream is used in the brandy custard to create a luxuriously rich and creamy finish. 

Caster sugar: Caster sugar is ideal for making custard as its small granules evenly dissolve to create a smooth and creamy texture.  

Cornflour: This is used as a thickening agent while helping to prevent graininess in a custard. 

How do you prepare a Christmas pudding for steaming?

Prepare your Christmas pudding by greasing the pudding bowl with butter and filling with the pudding mixture. Cover with layers of foil and baking paper before sealing with kitchen string. It’s now ready to be tightly wrapped in plastic wrap to ensure water doesn’t accidentally come into contact with the pudding mixture. Finally, add another piece of string to the wrapped pudding to create a handle to easily lower and lift the bowl from the saucepan. 

How to store leftover Christmas pudding 

Once your pudding has completely cooled, wrap it tightly in a layer of plastic wrap followed by aluminium foil for extra protection. You can also place it in an airtight container. Store it in the fridge and consume within 1 week, or pop it in the freezer for up to 3 months.

The fresh cherries can be placed in a paper towel-lined container in the fridge, and any leftover custard should be stored in an airtight container and used within 2-3 days. 

How to serve Matt Moran's Christmas pudding with brandy custard and cherries

Simply serve this Christmas pudding on a beautiful platter topped with the brandy custard and a sprinkle of freshly grated nutmeg. When dishing it up, pour over an extra drizzle of the custard and a few fresh cherries on the side. 

Feel free to let the pudding shine on its own or pair with a few additional simple desserts like poached apricots, baked figs or frozen berries with hot-toddy cream. 

Drink pairings with Matt Moran's Christmas pudding with brandy custard and cherries

The nutty, sweet profile of a rich sherry or port wine beautifully complements the spices and fruits in the pudding. For an extra kick, a glass of brandy or Cognac enhances the flavours of the custard, while a sparkling wine will provide a refreshing contrast to the rich dessert. 

If you love Matt Moran's Christmas pudding with brandy custard and cherries recipe, try this 

Adding to your classic Christmas baking repertoire? Try your hand at these traditional holiday cakes and bakes:

• Aussie pavlova
• CWA Christmas cake
• Christmas trifle