Make-Ahead Christmas Recipe

Dickens-Style Christmas Plum Pudding

A rich, old-fashioned British Christmas pudding made months ahead, slowly steamed, matured until Christmas, and reheated for the holiday table. This recipe is completely beef-free and uses frozen grated butter instead of suet.

Choose the traditional brandy version or the completely alcohol-free version below.

Traditional Version

Dickens-Style Christmas Plum Pudding with Brandy

This version is soaked and matured with brandy, then traditionally flamed before serving on Christmas Day.

Makes
1 large pudding
Serves
10-12
Basin
1½-2 quarts
Make Ahead
3-4 months

Ingredients

Fruit Mixture

  • 1 cup (150 g) currants
  • 1 cup (150 g) dark raisins
  • 1 cup (150 g) golden raisins or sultanas
  • ½ cup (85 g) chopped dried figs
  • ½ cup (85 g) chopped dates
  • ½ cup (75 g) finely chopped candied orange and lemon peel
  • 1 small tart apple, peeled and grated
  • Zest of 1 orange
  • Zest of 1 lemon
  • ¼ cup fresh orange juice
  • ½ cup brandy
  • ½ cup dark stout or porter

Dry Ingredients

  • 1 cup (100 g) fresh breadcrumbs
  • ¾ cup (95 g) all-purpose flour
  • ¾ cup (150 g) packed dark brown sugar
  • ¾ cup (170 g) unsalted butter, frozen and coarsely grated
  • ½ cup (60 g) chopped almonds, optional
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Wet Ingredients

  • 3 large eggs, beaten
  • 2 tablespoons dark molasses or black treacle
  • 1 tablespoon brandy
  • Additional brandy for aging and flaming

Method

Day 1: Soak the Fruit

Combine the currants, raisins, sultanas, figs, dates, candied peel, grated apple, orange zest and lemon zest in a large bowl.

Add the orange juice, ½ cup brandy and ½ cup stout. Stir thoroughly, cover, and refrigerate overnight.

Day 2: Mix the Pudding

Combine the breadcrumbs, flour, brown sugar, frozen grated butter, almonds, cinnamon, nutmeg, allspice, cloves, ginger and salt.

Add the soaked fruit and all remaining soaking liquid. Add the beaten eggs, molasses and 1 tablespoon brandy. Mix thoroughly.

The mixture should be very thick but moist. If necessary, add another 1-2 tablespoons stout.

Prepare the Basin

Generously butter a 1½- to 2-quart heatproof pudding basin. Place a small circle of parchment paper in the bottom.

Pack the pudding mixture firmly into the basin, leaving about 1 inch of space at the top.

Cover the surface with a buttered parchment circle. Cover the basin with a larger pleated sheet of parchment followed by foil. Tie securely around the rim with kitchen twine.

Steam for 6 Hours

Place an inverted heatproof saucer or steaming rack in the bottom of a large stockpot.

Put the pudding basin on top and add boiling water until it reaches approximately halfway up the basin.

Cover and maintain a gentle simmer for approximately 6 hours.

Important: Check the water regularly and replenish it with boiling water. Never allow the steaming pot to boil dry.

Cool and Begin Aging

Remove the pudding carefully and allow it to cool completely.

Remove the covering and drizzle approximately 2 tablespoons brandy over the pudding.

Cover with fresh parchment and foil, tie securely, and refrigerate.

Aging Schedule

  • September: Make, steam and add the first brandy.
  • Early October: Feed with 1-2 tablespoons brandy.
  • Early November: Feed again.
  • Early December: Give the pudding its final feeding.
  • Christmas Day: Steam for approximately 2 hours and serve.

Christmas Day

Place the covered pudding basin back into the steamer and steam for approximately 2 hours, or until piping hot throughout.

Carefully remove the basin. Run a thin knife around the outside edge and invert the pudding onto a warmed serving platter.

Flaming the Pudding

Warm approximately ¼ cup brandy gently in a small saucepan or metal ladle. Do not boil.

Put the pudding in its serving location first. Pour the warmed brandy over the pudding and carefully ignite it using a long match or long lighter.

Safety: Never pour alcohol directly from the bottle near an open flame. Keep the pudding away from flammable decorations and allow the flame to extinguish before serving.

Brandy Butter

  • ½ cup (113 g) unsalted butter, softened
  • 1½ cups (180 g) powdered sugar
  • 2-3 tablespoons brandy
  • Pinch of salt
  • Finely grated orange zest, optional

Beat the butter until creamy. Gradually beat in the powdered sugar. Add the brandy, salt and optional orange zest. Refrigerate until ready to serve.

Completely Alcohol-Free

Alcohol-Free Dickens-Style Christmas Plum Pudding

This version uses strong black tea, apple cider and citrus instead of brandy and stout. It is frozen after its first steaming rather than being fed with alcohol during maturation.

Makes
1 large pudding
Serves
10-12
Basin
1½-2 quarts
Make Ahead
Up to several months

Ingredients

Fruit Mixture

  • 1 cup (150 g) currants
  • 1 cup (150 g) dark raisins
  • 1 cup (150 g) golden raisins or sultanas
  • ½ cup (85 g) chopped dried figs
  • ½ cup (85 g) chopped dates
  • ½ cup (75 g) finely chopped candied orange and lemon peel
  • 1 small tart apple, peeled and grated
  • Zest of 1 orange
  • Zest of 1 lemon
  • ¼ cup fresh orange juice
  • ½ cup strong black tea, cooled
  • ½ cup apple cider

Dry Ingredients

  • 1 cup (100 g) fresh breadcrumbs
  • ¾ cup (95 g) all-purpose flour
  • ¾ cup (150 g) packed dark brown sugar
  • ¾ cup (170 g) unsalted butter, frozen and coarsely grated
  • ½ cup (60 g) chopped almonds, optional
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon salt

Wet Ingredients

  • 3 large eggs, beaten
  • 2 tablespoons dark molasses or black treacle
  • 1 tablespoon fresh orange juice

Method

Day 1: Soak the Fruit

Combine the currants, raisins, sultanas, figs, dates, candied peel, grated apple, orange zest and lemon zest in a large bowl.

Add the orange juice, cooled strong black tea and apple cider. Stir thoroughly, cover, and refrigerate overnight.

Day 2: Mix the Pudding

Combine the breadcrumbs, flour, brown sugar, frozen grated butter, almonds, cinnamon, nutmeg, allspice, cloves, ginger and salt.

Add the soaked fruit and all remaining soaking liquid. Add the beaten eggs, molasses and 1 tablespoon fresh orange juice.

Mix thoroughly. The pudding mixture should be very thick but still moist.

If it seems excessively stiff, add another tablespoon or two of apple cider or strong black tea.

Prepare the Basin

Generously butter a 1½- to 2-quart heatproof pudding basin. Place a small circle of parchment paper in the bottom.

Pack the pudding mixture firmly into the basin, leaving approximately 1 inch of space at the top.

Cover with a buttered parchment circle. Add a larger pleated sheet of parchment and foil, then tie securely around the rim with kitchen twine.

Steam for 6 Hours

Place an inverted heatproof saucer or steaming rack in the bottom of a large stockpot.

Place the pudding basin on top and add boiling water until it reaches approximately halfway up the sides of the basin.

Cover and maintain a gentle simmer for approximately 6 hours.

Important: Check the water regularly and replenish it with boiling water. Never allow the steaming pot to boil dry.

Storing the Alcohol-Free Pudding

Allow the pudding to cool completely after its initial steaming.

Leave it in the pudding basin and cover it securely with fresh parchment and foil.

Freeze the pudding until Christmas rather than storing and feeding it as you would the brandy version.

Alcohol-Free Make-Ahead Schedule

  • September: Make and steam the pudding for 6 hours.
  • After cooling: Wrap securely and freeze.
  • December 23 or 24: Transfer the pudding to the refrigerator.
  • Christmas Day: Steam the thawed pudding for approximately 2 hours.

Christmas Day

Make sure the pudding has thawed completely in the refrigerator.

Place the covered pudding basin in the steamer and steam for approximately 2 hours, or until piping hot throughout.

Run a thin knife around the edge of the basin and carefully invert the pudding onto a warmed serving platter.

Alcohol-Free Orange Hard Sauce

  • ½ cup (113 g) unsalted butter, softened
  • 1½ cups (180 g) powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon finely grated orange zest
  • ½ teaspoon vanilla extract
  • Pinch of salt

Beat the butter until creamy. Gradually beat in the powdered sugar. Add the orange juice, zest, vanilla and salt. Chill until ready to serve.

Serving idea: Serve the hot pudding with orange hard sauce, warm vanilla custard or lightly whipped cream.

A Little Christmas Tradition

Before steaming the pudding, let everyone in the household take a turn stirring it and making a Christmas wish.