Traditional Christmas Pudding/ Homemade Irish Chrismtas Pudding

Ingredients

• 200 g Self-Raising Flour (sifted to remove lumps)
• 0.5 g Nutmeg (pinch, freshly ground if possible)
• 0.5 g Cinnamon (pinch, ground)
• 100 g Currants
• 100 g Raisins
• 100 g Sultanas
• 50 g Glacé Cherries (chopped)
• 100 g Wholemeal Breadcrumbs (dry)
• 150 g Dark Brown Sugar
• 100 g Unsalted Butter (softened, cut into cubes)
• 100 g Carrot (grated)
• 50 g Mixed Candied Peel (chopped)
• 2 large Eggs (beaten)
• 100 ml Irish Stout (e.g., Guinness) (room temperature)
• 1 piece Lemon (zest and juice (2 tbsp juice))
• 1 piece Orange (zest and juice (2 tbsp juice))

Instructions

1. Sift dry ingredients

   Place the self‑raising flour, a pinch of nutmeg and a pinch of cinnamon into a medium mixing bowl and sift through a fine mesh sieve to remove any lumps.

   Time: PT5M

2. Add dried fruit and breadcrumbs

   Stir in the currants, raisins, sultanas, chopped glacé cherries, wholemeal breadcrumbs, dark brown sugar and the softened unsalted butter until evenly combined.

   Time: PT5M

3. Incorporate carrot and candied peel

   Add the grated carrot and chopped mixed candied peel to the mixture and give it another quick mix.

   Time: PT3M

4. Add wet ingredients

   Pour in the beaten eggs, Irish stout, lemon zest and juice, and orange zest and juice. Mix thoroughly until the batter is uniform.

   Time: PT4M

5. Transfer to steaming bowl

   Spoon the mixture into a smaller, greased heat‑proof bowl that will fit inside your steamer dome. Press down gently to flatten the surface.

   Time: PT3M

6. Prepare the steam handle

   Line the dome with tin foil, leaving a small opening for a string. Thread kitchen string through the opening, tie a knot, then fashion a long strip of foil into a handle and secure it around the top of the dome with another knot.

   Time: PT5M

7. Set up the steamer

   Place a small jar or jam jar in the bottom of a large saucepan to keep the pudding bowl off the direct heat. Position the dome (with the pudding inside) on top of the jar.

   Time: PT2M

8. Steam the pudding

   Fill the saucepan with boiling water until it reaches about three‑quarters up the side of the pudding bowl. Cover with a lid and steam over low heat for 6‑7 hours, checking every hour and topping up with boiling water as needed to prevent the pot from drying out.

   Time: PT6H30M

   Temperature: Low heat

9. Cool and unmold

   After steaming, carefully remove the dome (it will be hot), lift the pudding out using the foil handle, and place it on a plate. Allow it to dry off and cool slightly before serving.

   Time: PT10M

10. Serve

    Traditionally, flame the pudding by placing a spoonful of brandy on top, lighting it, and serving the hot, boozy pudding with a dollop of custard or cream.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

70g

Fat

8g

Fiber

4g

Ingredient Substitutions

• Instead of Self-Raising Flour: All-Purpose Flour + 2 tsp baking powder
• Instead of Nutmeg: Ground mace
• Instead of Cinnamon: Ground nutmeg
• Instead of Currants: Raisins
• Instead of Raisins: Currants
• Instead of Sultanas: Raisins
• Instead of Glacé Cherries: Dried cranberries
• Instead of Wholemeal Breadcrumbs: Plain breadcrumbs
• Instead of Dark Brown Sugar: Light brown sugar
• Instead of Unsalted Butter: Margarine
• Instead of Carrot: Grated parsnip
• Instead of Mixed Candied Peel: Candied orange peel
• Instead of Eggs: Flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Irish Stout (e.g., Guinness): Dark ale
• Instead of Lemon: Lime
• Instead of Orange: Mandarin

Equipment Needed

• Medium Mixing Bowl
• Fine Mesh Sieve
• Wooden Spoon or Spatula
• Grater
• Zester or Microplane
• Measuring Cups and Spoons
• Greaseproof Lidded Dome (steamer)
• Tin Foil
• Kitchen String
• Saucepan (large enough for a steaming rack)
• Jar or small heat‑proof container (for base)
• Plate for serving

Critical Steps — Do Not Skip

• Sifting the flour and spices to avoid lumps
• Ensuring the liquid ingredients are at room temperature before mixing
• Securing the foil handle and string tightly to lift the hot pudding
• Maintaining water level throughout the 6‑7 hour steaming period

Chef Tips from the Video

• Toast the dried fruit beforehand for deeper flavor
• Use a kitchen scale for precise measurements – especially for flour and sugar
• If you don’t have a greased dome, a heat‑proof bowl covered tightly with foil works fine
• For a festive presentation, serve with brandy‑flambé and a side of brandy‑spiked custard.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Wrap tightly and freeze for up to 1 month

Room temperature: Can be kept at room temperature for 1‑2 days but best refrigerated

Make-Ahead Tips

• The pudding improves with age – wrap tightly and refrigerate for 2‑3 days before serving
• Can be frozen after cooling; thaw in the refrigerator overnight before reheating by steaming again for 30‑45 minutes

Frequently Asked Questions