Nigel Slater’s Christmas Pudding is a rich, traditional British dessert packed with dried fruits, warming spices, and a splash of brandy. Slow-cooked and steamed, this pudding has a moist, dense texture and an intense flavor that’s ideal for a festive celebration. Served with a warm brandy sauce or a dollop of cream, this pudding makes for a luxurious end to Christmas dinner.
What Is Nigel Slater’s Christmas Pudding?
Nigel Slater’s Christmas Pudding is a classic holiday dessert made by mixing dried fruits, breadcrumbs, flour, and spices, then steaming the mixture for hours until it forms a dense, moist pudding. The traditional method involves letting the pudding age for weeks, allowing the flavors to develop. It’s served warm and often flambéed with brandy for a dramatic presentation.
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Why You Should Try This Recipe
- Rich, Traditional Flavors – The dried fruits, spices, and brandy create a festive and delicious dessert.
- Perfect for the Holidays – A classic British tradition, ideal for Christmas gatherings.
- Make-Ahead Friendly – The pudding can be made weeks in advance and reheated for serving.
- Impressive Presentation – A show-stopping dessert that’s sure to impress.
- Customizable – Easily adapt to suit different tastes by adjusting fruits or spices.
Ingredients Needed to Make Nigel Slater’s Christmas Pudding
Here’s what you’ll need for this delicious Christmas pudding:
- Raisins (1 cup) – Adds sweetness and a chewy texture.
- Currants (1 cup) – Provides a slightly tart flavor.
- Dried Figs (½ cup, chopped) – Adds richness and a unique taste.
- Prunes (½ cup, chopped) – Adds moisture and a slight sweetness.
- Dark Brown Sugar (¾ cup) – Adds depth and sweetness.
- Breadcrumbs (1 cup) – Helps bind the pudding and add texture.
- All-Purpose Flour (½ cup) – Provides structure to the pudding.
- Suet or Unsalted Butter (½ cup, grated) – Adds richness and moisture.
- Almonds (¼ cup, chopped) – For added crunch and texture.
- Apple (1, grated) – Adds moisture and a touch of natural sweetness.
- Orange Zest (from 1 orange) – Adds a citrusy brightness.
- Lemon Zest (from 1 lemon) – Adds a slight tartness.
- Ground Cinnamon (1 tsp) – Adds warmth and spice.
- Ground Nutmeg (½ tsp) – Adds warmth and festive flavor.
- Ground Cloves (¼ tsp) – Adds depth and spice.
- Brandy or Dark Rum (½ cup) – Adds flavor and moisture to the pudding.
- Eggs (2 large, beaten) – Binds the ingredients together.
- Salt (a pinch) – Enhances the flavors.
Equipment Needed
- Large Mixing Bowl – For combining the ingredients.
- Steaming Basin or Pudding Basin (1.5-liter capacity) – For steaming the pudding.
- Parchment Paper and Foil – To cover and secure the pudding basin.
- String – To tie the parchment and foil cover in place.
- Large Pot with a Lid – For steaming the pudding.
- Steamer Rack or Trivet – To keep the pudding basin from touching the bottom of the pot.
Instructions to Make Nigel Slater’s Christmas Pudding
Prepare the Ingredients
- Combine the Dried Fruits: In a large mixing bowl, combine the raisins, currants, chopped figs, and prunes. Pour in the brandy or dark rum and stir well. Let the fruit soak for at least an hour, or preferably overnight, for deeper flavor.
- Add Dry Ingredients: Add the dark brown sugar, breadcrumbs, flour, suet or grated butter, chopped almonds, grated apple, orange zest, lemon zest, ground cinnamon, nutmeg, cloves, and a pinch of salt. Mix until everything is evenly distributed.
- Add Eggs: Pour in the beaten eggs and mix thoroughly until all ingredients are combined into a thick batter.
Steam the Pudding
- Prepare the Pudding Basin: Grease a 1.5-liter pudding basin with butter. Spoon the pudding mixture into the basin, pressing it down gently to remove any air pockets. Leave a little space at the top as the pudding will expand slightly while cooking.
- Cover the Pudding: Place a layer of parchment paper on top of the pudding mixture, followed by a layer of foil. Fold a pleat in the middle of both the parchment and foil to allow for expansion, then secure tightly with string around the rim of the basin.
- Prepare for Steaming: Place the pudding basin on a steamer rack or trivet inside a large pot. Fill the pot with enough water to reach halfway up the sides of the basin.
- Steam the Pudding: Bring the water to a simmer, cover the pot with a lid, and steam the pudding for about 5-6 hours. Check occasionally and top up with boiling water as needed to ensure the pot doesn’t run dry.
Cool and Store
- Cool the Pudding: Carefully remove the pudding from the pot and let it cool in the basin. Once cooled, replace the parchment and foil cover with fresh ones and secure tightly with string.
- Store the Pudding: Place the pudding in a cool, dark place to mature for at least two weeks, or up to 2 months, for the best flavor.
Serve the Pudding
- Reheat for Serving: To reheat, steam the pudding for 2 hours before serving. Alternatively, microwave individual slices for a quicker option.
- Flambé the Pudding (Optional): For a dramatic presentation, pour a bit of warm brandy over the pudding and carefully ignite just before serving.
- Serve with Sauce: Serve warm with brandy butter, custard, or cream.
What Goes Well with Nigel Slater’s Christmas Pudding
- Brandy Butter – A traditional and delicious accompaniment.
- Custard – Creamy and comforting, perfect with warm pudding.
- Whipped Cream – Adds a light, airy contrast to the dense pudding.
- Vanilla Ice Cream – For a modern twist, pairs well with the warm spices.
- Hard Sauce – A boozy, buttery sauce that’s classic for Christmas puddings.
Expert Tips for Making the Best Christmas Pudding
- Make It Ahead of Time – Christmas pudding tastes better when allowed to mature for several weeks, letting the flavors deepen.
- Soak the Fruit Overnight – Soaking the dried fruit for several hours or overnight adds moisture and enhances the flavor.
- Check Water Levels – Keep an eye on the water while steaming and refill as needed to prevent the pot from drying out.
- Use Suet for Traditional Flavor – Suet adds an authentic taste, but butter is a good alternative.
- Flambé with Caution – Use warmed brandy and keep safety in mind when igniting the pudding.
Easy Variations of Nigel Slater’s Christmas Pudding
- Alcohol-Free Version – Replace brandy with orange juice or apple cider for a non-alcoholic option.
- Nut-Free Pudding – Omit almonds if preferred or use pumpkin seeds for a nut-free version.
- Chocolate Christmas Pudding – Add ¼ cup cocoa powder to the dry ingredients for a chocolate twist.
- Fruit Variation – Swap prunes or figs with dried cherries or cranberries for different flavors.
- Vegan Christmas Pudding – Use vegan butter instead of suet and replace eggs with a flaxseed or chia mixture.
Best Practices to Store Nigel Slater’s Christmas Pudding
- Refrigerate if Necessary – If keeping for more than a few weeks, store in the fridge or a cool, dark pantry.
- Re-wrap After Each Use – Cover with fresh parchment and foil to keep it fresh if stored long-term.
- Freeze for Extended Storage – Wrap tightly in plastic wrap, then foil, and freeze for up to 1 year.
Best Practices to Reheat Nigel Slater’s Christmas Pudding
- Steam to Reheat – Re-steam the pudding for 2 hours before serving for the best texture.
- Microwave for Quick Serving – For individual portions, microwave on medium power until warmed through.
How Can I Make Nigel Slater’s Christmas Pudding Healthier?
- Use Less Sugar – Reduce the sugar slightly, as the dried fruits add natural sweetness.
- Substitute Suet with Light Butter – Use a lighter butter or vegan alternative.
- Use Whole Wheat Breadcrumbs – Adds fiber and a bit of a nutty flavor.
- Skip the Alcohol – Use fruit juice instead of brandy to make it lighter and family-friendly.
FAQs
How far in advance should I make Christmas pudding?
Christmas pudding can be made up to two months in advance. The flavors deepen as it matures, making it even more delicious. Store it in a cool, dark place, re-wrapping with fresh parchment and foil if needed, and steam it again for 2 hours before serving.
Can I make Christmas pudding without alcohol?
Yes, you can make Christmas pudding without alcohol. Replace the brandy with orange juice, apple cider, or a combination of fruit juices for added flavor without the alcohol.
How do I reheat Christmas pudding before serving?
Reheat Christmas pudding by steaming it for 2 hours or until warmed through. Alternatively, microwave individual portions on medium heat until hot, though the texture may differ slightly from steaming.
What can I use instead of suet in Christmas pudding?
If you prefer not to use suet, substitute it with grated unsalted butter. Butter provides a similar richness, though it may yield a slightly different texture.
Nutrition Value (per serving)
- Calories: 350
- Fat: 12g
- Carbohydrates: 55g
- Protein: 4g
- Fiber: 4g
Final Words
Nigel Slater’s Christmas Pudding is a timeless, richly flavored dessert that’s steeped in tradition and holiday warmth. With its dried fruits, warm spices, and brandy, this pudding makes for a luxurious holiday treat. Served with brandy butter or custard, it’s the perfect way to end a Christmas feast. Enjoy the tradition and flavor of a classic British Christmas pudding!
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Nigel Slater Christmas Pudding
- Prep Time: 30
- Cook Time: 360
- Total Time: 6 hours 30 minutes
- Yield: 8
- Category: Dessert
- Method: Steaming
- Cuisine: British
Description
Nigel Slater’s Christmas Pudding is a classic holiday dessert made by mixing dried fruits, breadcrumbs, flour, and spices, then steaming the mixture for hours until it forms a dense, moist pudding. The traditional method involves letting the pudding age for weeks, allowing the flavors to develop. It’s served warm and often flambéed with brandy for a dramatic presentation.
Ingredients
- Raisins (1 cup) – Adds sweetness and a chewy texture.
- Currants (1 cup) – Provides a slightly tart flavor.
- Dried Figs (½ cup, chopped) – Adds richness and a unique taste.
- Prunes (½ cup, chopped) – Adds moisture and a slight sweetness.
- Dark Brown Sugar (¾ cup) – Adds depth and sweetness.
- Breadcrumbs (1 cup) – Helps bind the pudding and add texture.
- All-Purpose Flour (½ cup) – Provides structure to the pudding.
- Suet or Unsalted Butter (½ cup, grated) – Adds richness and moisture.
- Almonds (¼ cup, chopped) – For added crunch and texture.
- Apple (1, grated) – Adds moisture and a touch of natural sweetness.
- Orange Zest (from 1 orange) – Adds a citrusy brightness.
- Lemon Zest (from 1 lemon) – Adds a slight tartness.
- Ground Cinnamon (1 tsp) – Adds warmth and spice.
- Ground Nutmeg (½ tsp) – Adds warmth and festive flavor.
- Ground Cloves (¼ tsp) – Adds depth and spice.
- Brandy or Dark Rum (½ cup) – Adds flavor and moisture to the pudding.
- Eggs (2 large, beaten) – Binds the ingredients together.
- Salt (a pinch) – Enhances the flavors.
Instructions
Prepare the Ingredients
- Combine the Dried Fruits: In a large mixing bowl, combine the raisins, currants, chopped figs, and prunes. Pour in the brandy or dark rum and stir well. Let the fruit soak for at least an hour, or preferably overnight, for deeper flavor.
- Add Dry Ingredients: Add the dark brown sugar, breadcrumbs, flour, suet or grated butter, chopped almonds, grated apple, orange zest, lemon zest, ground cinnamon, nutmeg, cloves, and a pinch of salt. Mix until everything is evenly distributed.
- Add Eggs: Pour in the beaten eggs and mix thoroughly until all ingredients are combined into a thick batter.
Steam the Pudding
- Prepare the Pudding Basin: Grease a 1.5-liter pudding basin with butter. Spoon the pudding mixture into the basin, pressing it down gently to remove any air pockets. Leave a little space at the top as the pudding will expand slightly while cooking.
- Cover the Pudding: Place a layer of parchment paper on top of the pudding mixture, followed by a layer of foil. Fold a pleat in the middle of both the parchment and foil to allow for expansion, then secure tightly with string around the rim of the basin.
- Prepare for Steaming: Place the pudding basin on a steamer rack or trivet inside a large pot. Fill the pot with enough water to reach halfway up the sides of the basin.
- Steam the Pudding: Bring the water to a simmer, cover the pot with a lid, and steam the pudding for about 5-6 hours. Check occasionally and top up with boiling water as needed to ensure the pot doesn’t run dry.
Cool and Store
- Cool the Pudding: Carefully remove the pudding from the pot and let it cool in the basin. Once cooled, replace the parchment and foil cover with fresh ones and secure tightly with string.
- Store the Pudding: Place the pudding in a cool, dark place to mature for at least two weeks, or up to 2 months, for the best flavor.
Serve the Pudding
- Reheat for Serving: To reheat, steam the pudding for 2 hours before serving. Alternatively, microwave individual slices for a quicker option.
- Flambé the Pudding (Optional): For a dramatic presentation, pour a bit of warm brandy over the pudding and carefully ignite just before serving.
- Serve with Sauce: Serve warm with brandy butter, custard, or cream.
