Traditional Christmas Pudding with Brandy Butter

A staple of festive feasts, this traditional Christmas pudding is rich, moist, and packed with dried fruits, nuts, and aromatic spices. Served with a dollop of creamy brandy butter, it’s a timeless dessert that completes any holiday celebration.

For the pudding:

• 150g raisins

• 150g sultanas

• 100g currants

• 50g chopped dried apricots

• 50g chopped mixed nuts

• 100g dark brown sugar

• 100g suet or grated cold butter

• 100g fresh breadcrumbs

• 100g plain flour

• 1 tsp ground cinnamon

• 1 tsp mixed spice

• 1/4 tsp ground nutmeg

• 2 large eggs (beaten)

• 150ml stout or dark beer

• 50ml brandy

• Zest of 1 orange and 1 lemon

For the brandy butter:

• 100g unsalted butter (softened)

• 100g icing sugar

• 2 tbsp brandy

Step 1: Prepare the pudding mixture

1. In a large mixing bowl, combine the raisins, sultanas, currants, apricots, nuts, sugar, suet or butter, breadcrumbs, flour, and spices.

2. Add the beaten eggs, stout, brandy, and citrus zest. Mix thoroughly until combined.

Step 2: Steam the pudding

1. Grease a 1.2-liter pudding basin and line the base with a circle of parchment paper.

2. Pour the pudding mixture into the basin and level the top. Cover with a layer of parchment paper and foil, securing with string.

3. Place the basin in a large pot and fill with boiling water halfway up the sides of the basin. Steam for 6 hours, topping up the water as needed.

Step 3: Make the brandy butter

1. In a bowl, beat the butter until smooth. Gradually add icing sugar, mixing until creamy.

2. Stir in brandy and mix until fully incorporated. Chill until ready to serve.

Step 4: Serve

1. Reheat the pudding by steaming for 2 hours before serving. Turn it out onto a plate and top with brandy butter. Garnish with a sprig of holly for a festive touch.