Expert guide to the secret to the perfect Christmas pudding recipe (2024)

By Alison Tyler for MailOnline
Updated:

View comments

It's Stir-up Sunday tomorrow, the traditional pud-making day, so we called in an expert.

The secret to a perfect pudding is all in the fruit, explains Paul Gray, who is master cake-maker at Bettys, the famous bakery and tea shop in Harrogate, Yorkshire.

'Don't use dried sultanas you've found at the back of the cupboard,' he says. 'Buy the freshest and best quality fruit you can afford.'

He should know - he's made millions of cakes during his 20 years at Bettys.
Today, I'm at their equally famous cookery school making my own Christmas pudding, along with other festive treats.

We start the pudding at 10am - although the kitchen fairies have soaked the fruit in brandy overnight for us. Along the way we learn many tips, such as always juicing and zesting fruit that is at room temperature - this give you double the amount.

Likewise, eggs should always be room temperature to prevent curdling (it's the change in temperature that causes it).

RELATED ARTICLES

  • Previous
  • 1
  • 2
  • 3
  • Next
  • Recipes: Keep the kids sweet at Christmas with these festive cakes and cookies Christmas recipes: White chocolate, orange and cranberry cookies
  • Christmas recipes: Gingerbread snowflake biscuits Christmas recipes: Festive fairy cakes
  • Christmas recipes: Tutti frutti truffles

Share this article

Share

The day is a revelation, accompanied by friendly banter, good company and delicious treats for snacking - plus, you get to take home all your Christmas cooking.

After five hours of steaming, the pudding is ready to cool and then be put away for at least four weeks (longer if possible) to mature before the big lunch.

Christmas pudding perfected in just one day - what could be easier? Well, cheating and buying a Bettys pudding (www.bettysbypost.com, tel: 0845 345636), if you really must ask.

Makes 1 pudding, serves 6-8 people

INGREDIENTS

  • 230g (8oz) raisins
  • 50g (1 1/4oz) currants
  • 75g (2 1/2oz) sultanas
  • 50g (1 3/4oz) glace cherries
  • 15g (1/2oz) flaked almonds
  • 100ml (3 1/2fl oz) brandy
  • Zest of 1 orange and 1 lemon
  • Freshly squeezed juice of 1/2 orange and 1/2 lemon
  • 50g (1 3/4oz) vegetable suet
  • 30g (1oz) wholemeal breadcrumbs
  • 50g (1 3/4oz) plain white flour
  • 90g (3oz) light brown sugar
  • 2g (1/2tsp) mixed spice
  • 1g (1/4tsp) each of ground nutmeg, ground cinnamon, ground cloves
  • 5g (1tsp) salt
  • 2 medium eggs, beaten

METHOD

  1. The day before, place all the dried fruits and flaked almonds in a bowl. Pour over the brandy and add the lemon and orange zest and juice. Mix together lightly. Cover with clingfilm and leave overnight.
  2. Put all the remaining ingredients and the pre-soaked fruit in a large mixing bowl. Mix lightly with a wooden spoon, so as not to break up the fruit. Place a small disc of baking parchment in the base of a 1 1/2pt pudding basin and then fill it with the mixture. Smooth the top down evenly. Place another, larger disc of parchment on top. Cover the basin with foil and seal tightly.
  3. Stand the filled pudding basin on a strip of foil long enough to make a handle (to help you lift the pudding out of the pan once it is steamed). Place the basin on top of a trivet in a deep-sided pan. Pour hot water into the pan, so it comes halfway up the pudding basin. Place a lid on the pan and bring back to the boil. Lower the heat and keep the water at a steady simmer. Steam the pudding for 5 hours. Check the level of water in the saucepan during cooking and top up if necessary.
  4. Remove the pudding from the pan and allow it to cool completely. Remove the foil. Wrap the pudding basin in a piece of greaseproof and a layer of foil. Store in a cool, dark place for at least 1 month to mature. The longer the better.
  5. On Christmas Day, steam the pud for 2 hours in a pan of water, as before. Warm some brandy in a ladle until it ignites and pour over the pudding to flambe.
  • The one-day Christmas cakes and pudding course costs £160, www.bettyscookeryschool.co.uk.

Most watched News videos

  • Public gather in London to view suspected Banksy art work
  • Drone footage shows the M25 empty as workers demolish a bridge
  • Putin secures landslide victory in Russian election, early results
  • 'I could write a whole book on it': Peter Andre on Louis Walsh
  • Vladimir Putin says his election win will consolidate Russian society
  • Moment Eagle Ridge boy is swarmed and beaten up by mob of students
  • Bodycam shows Riley Strain speaking to cops night he went missing
  • Irish Guards pay tribute to Princess of Wales on St Patrick's Day
  • Moment female acrobat falls 12ft after circus act goes wrong
  • Women claim they were kicked off their flight due to their size
  • Ekin-Su is a no-show on 'Lorraine,' much to host's surprise
  • AOC's NYC district filled with migrants running a 'flea market'

{"status":"error","code":"499","payload":"Asset id not found: readcomments comments with assetId=1229274, assetTypeId=1"}

Expert guide to the secret to the perfect Christmas pudding recipe (2024)

FAQs

Can I use butter instead of suet in my Christmas pudding? ›

I usually make the Christmas pudding recipe with suet, but wonder if I can substitute butter for suet at all? Thanks. Hello, Yes you can use grated butter if you prefer.

What is the item hidden in Christmas pudding? ›

For a long time it's been common practice to include silver Christmas pudding coins, charms or tokens into Christmas pudding. Finding a Christmas coin in your slice of pudding is believed to bring good luck and especially wealth in the coming year.

Why did my Christmas pudding go mouldy after? ›

The pudding should be stored in a cool, dark and dry place. If the pudding is in a warm and humid environment (such as a steamy kitchen) then there is a risk that some mould will develop on the pudding. If you live in a warm or humid climate then it may be better to store the pudding in the fridge or to freeze it.

What is the superstition about Christmas pudding? ›

Superstitions say that Christmas pudding must be prepared with 13 ingredients, which are said to represent Jesus and his twelve disciples. It is also said that the mixture should be stirred in turn from east to west, by each family member, to honour the disciples' journey.

What is a good replacement for suet? ›

Outside the UK suet can be difficult to find and vegetable shortening is the best alternative. The same weight should be used - 150g and for the US it is 14 tablespoons. As shortening is quite soft it is best to freeze it overnight before grating.

Can you use Crisco instead of suet? ›

If you can't find suet then we have found that grated vegetable shortening (such as Trex, Crisco or Copha) is a good substitute. To grate the shortening firstly freeze a stick or block of it until firm but not solid (this usually takes about 30 minutes).

Is it safe to put coins in Christmas pudding? ›

As mentioned above, most modern coins contain nickel and/or brass, which can react with the ingredients in the pudding. For those who want to honour this age-old tradition, we recommend using specially-made coin tokens that are safe for use.

Why do you burn brandy on Christmas pudding? ›

The flaming brandy is said to represent the passion of Christ. Christmas puddings were traditionally boiled in a “pudding cloth”, although today are usually steamed in a bowl. Presented on the table with a sprig of holly, they are then doused in brandy and set alight.

What is the old name for Christmas pudding? ›

Christmas Pudding (also known as plum pudding or figgy pudding) is a dish as famous as it is misunderstood.

How to test if Christmas pudding is cooked? ›

If it gets hotter than 89 °C, the sugars within the fruits in the pudding start to caramelise. So no matter how luxurious its ingredients are, your precious pud will taste bitter. The best tool for checking your Christmas pudding is perfectly cooked is an instant-read food thermometer like the Thermapen ONE.

Why shouldn't you reheat Christmas pudding? ›

Steaming is the best way to re-heat a homemade pudding and the only way we recommend re-heating Delia's Christmas pudding. Microwaved puddings are frequently ruined. They tend to overheat and get tough & sticky.

Can Christmas pudding be overcooked? ›

Can you over-steam a Christmas pudding? While the pudding won't dry out if it's steamed for too long, some of the ingredients inside may be spoiled by being overcooked.

Why should you stir a Christmas pudding clockwise? ›

Why do you stir Christmas pudding clockwise? Stirring East to West is supposed to signify the way the Three Wise Men travelled to meet Jesus.

What is a interesting fact about Christmas pudding? ›

At the very least, it dates back to a 16th-century dish known as 'plum pottage'. This version of Christmas pudding contained meat broth to bind all of the ingredients together. However, some trace back the origins of the Christmas pudding as far as the 14th century.

Is Christmas pudding unhealthy? ›

The traditional Christmas pudding is therefore by no means a low fat product. Further, the 14% fat from the suet is pure saturated fat, which has been recognized as a contributor to the suffering of high blood pressure and coronary heart disease. The traditional recipe provided also contains a high sugar content.

How to replace suet with butter? ›

Yes, you can use butter. I would freeze the butter then grate it and toss in the flour.

What is the difference between suet and butter? ›

A Guide to Suet and Its Alternatives. Suet is a type of saturated fat that home cooks use to add moisture to sweet and savory dishes. Suet has a crumbly texture and stays solid at room temperature, so it can result in a less-greasy pie crust than butter would yield.

Does Christmas pudding contain butter? ›

Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl. Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together.

What fat to use for suet? ›

Of the most popular fats to use when creating a homemade suet cake the ones you will see most are: beef fat, pork fat, chicken fat, deer fat and lard or coconut oil. The most popular choice for a fat found in a suet cake would be beef fat.

Top Articles
Latest Posts
Article information

Author: Wyatt Volkman LLD

Last Updated:

Views: 6168

Rating: 4.6 / 5 (46 voted)

Reviews: 93% of readers found this page helpful

Author information

Name: Wyatt Volkman LLD

Birthday: 1992-02-16

Address: Suite 851 78549 Lubowitz Well, Wardside, TX 98080-8615

Phone: +67618977178100

Job: Manufacturing Director

Hobby: Running, Mountaineering, Inline skating, Writing, Baton twirling, Computer programming, Stone skipping

Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.