Traditional British Christmas Pudding (Figgy Pudding) Recipe

British Christmas Pudding is a rich and delicious dessert typical of the English Christmas tradition, prepared with dried fruit, rum, cinnamon, candied fruit, raisins and breadcrumbs. It is said that it must contain 13 ingredients, like the apostles, and that a coin can be hidden inside, a good omen for whoever finds it in their portion. Tradition dictates that it is prepared during the Advent period and enjoyed at the end of Christmas lunch. It is usually decorated with holly, which you can replace with a sprig of currants, as in our version, or with a chocolate glaze, for an even more delicious result.

This is a very fragrant dessert with a compact consistency, cooked in a bain-marie for several hours and then left to rest for a whole night: in this way the flavor and aromas will intensify further. Once ready, it can be perfectly preserved for several days and can also be eaten for breakfast or as a snack, together with a cup of hot tea.

What is Traditional British Christmas Pudding?

The British Christmas pudding, a beloved holiday tradition, traces its origins back to the medieval era. Initially known as "plum pudding," it was a savory dish made with meat, suet, and dried fruits, served as a way to preserve ingredients through winter. Over time, it evolved into a sweet dessert, particularly during the Victorian era, when its association with Christmas celebrations became firmly established. By the 19th century, the pudding had become a staple of the festive season, with families preparing it weeks in advance, often on "Stir-Up Sunday." Traditionally steamed and rich with spices, dried fruits, and brandy, Christmas pudding is steeped in symbolism, from the inclusion of a coin for good luck to its fiery presentation.

What is a Stir-Up Sunday?

Stir-Up Sunday is a British tradition that takes place on the last Sunday before Advent, typically in late November. It’s the day when families come together to prepare their Christmas pudding, allowing enough time for the flavors to develop before Christmas Day. The name comes from a prayer in the Anglican Book of Common Prayer: “Stir up, we beseech thee, O Lord…” This coincidentally encouraged households to “stir up” their pudding ingredients.

Each family member takes a turn stirring the pudding, traditionally from east to west, symbolizing the journey of the Magi. It’s also customary to make a wish while stirring. The preparation often includes adding coins or charms for good luck, making Stir-Up Sunday a cherished ritual that blends faith, tradition, and festive cheer.

Pro Tips for The Best British Christmas Pudding

• Soak the dried fruits in brandy, rum, or orange juice overnight to plump them up and enhance their flavor.
• Traditional puddings use suet for a moist and authentic texture, but butter can be substituted for a vegetarian option.
• Thoroughly grease your pudding basin to prevent sticking, ensuring easy removal after steaming.
• Cover the pudding with parchment paper and foil, securing it tightly to lock in moisture during steaming.
• Check the steaming pot periodically to ensure it doesn’t run dry, adding boiling water as needed.
• Pair your pudding with classic accompaniments like brandy butter, custard, or cream for the ultimate festive dessert.

American Pudding Vs. British Pudding

British pudding, like Christmas pudding, is dense, steamed, and made with ingredients like dried fruits, spices, and suet, often served as a festive dessert. In contrast, American pudding is a smooth, creamy dessert more similar to custard, thickened with cornstarch or gelatin and often served chilled.

Traditional Christmas Pudding Variations

For a lighter option, some recipes replace suet with butter or vegetable shortening and reduce the quantity of dried fruits, focusing on zesty citrus notes. Gluten-free versions use almond flour or gluten-free breadcrumbs, while vegan adaptations swap suet for vegetable fat and eggs for flaxseed or applesauce. For a modern twist, chocolate Christmas puddings incorporate cocoa and chocolate chips for a decadent treat. Regional adaptations may include additional ingredients like nuts, figs, or cranberries for a fresh flavor profile. Some families even experiment with flavored liquors such as orange liqueur or spiced rum instead of the traditional brandy, giving the pudding a distinctive, personalized touch.

How Far in Advance Should I Make British Christmas Pudding?

Christmas pudding is best made 4 to 6 weeks in advance, traditionally on Stir-Up Sunday, the last Sunday before Advent. This allows the flavors to mature and deepen over time. Some enthusiasts prepare it months or even a year ahead, as the high sugar and alcohol content help preserve it beautifully.

How Do I Light the Pudding on Fire?

To set a Christmas pudding on fire, warm 2-3 tablespoons of brandy (or another spirit with a high alcohol content, like rum) in a heatproof ladle or small pan. Carefully ignite the alcohol with a long match or lighter, then pour the flaming liquid over the pudding. Serve immediately while the flames burn out for a dramatic, festive presentation!

Does The Pudding Freeze Well?

Yes, Christmas pudding freezes well! Wrap it tightly in plastic wrap and then in foil or place it in an airtight container. It can be frozen for up to a year. Thaw it in the refrigerator overnight and reheat by steaming to restore its moist texture and rich flavor.

How to Store British Christmas Pudding

Christmas pudding can be stored at room temperature, in an airtight container, for several days.

How to Make British Christmas Pudding

Step 1

Step 1

Soak the raisins and dried figs cut into pieces in the rum.

Soak the raisins and dried figs cut into pieces in the rum.

Step 2

Step 2

Leave them to soak for at least 3 hours, better if overnight.

Leave them to soak for at least 3 hours, better if overnight.

Step 3

Step 3

Mix the flour, yeast, sugar and lard.

Mix the flour, yeast, sugar and lard.

Step 4

Step 4

Add the eggs, one at a time.

Add the eggs, one at a time.

Step 5

Step 5

Also add the diced candied fruit, honey and cinnamon.

Also add the diced candied fruit, honey and cinnamon.

Step 6

Step 6

Add the raisins and well squeezed figs.

Add the raisins and well squeezed figs.

Step 7

Step 7

To give consistency to the mixture, also incorporate the breadcrumbs.

To give consistency to the mixture, also incorporate the breadcrumbs.

Step 8

Step 8

Check the consistency of the dough, which should be soft but firm and not liquid.

Check the consistency of the dough, which should be soft but firm and not liquid.

Step 9

Step 9

Transfer the resulting mixture into a buttered bowl-shaped mould.

Transfer the resulting mixture into a buttered bowl-shaped mould.

Step 10

Step 10

Level well.

Level well.

Step 11

Step 11

Cover the Christmas pudding with aluminum foil and prick the surface with a toothpick to allow steam to escape during cooking.

Cover the Christmas pudding with aluminum foil and prick the surface with a toothpick to allow steam to escape during cooking.

Step 12

Step 12

Transfer the mold into a large pan into which you have poured about 5cm of hot water. Cook the Christmas pudding with the lid on over a low heat for about 5 hours.

Transfer the mold into a large pan into which you have poured about 5cm of hot water. Cook the Christmas pudding with the lid on over a low heat for about 5 hours.

Step 13

Step 13

Let it cool completely, then unmold it and let it rest for at least 24 hours. Enjoy!

Let it cool completely, then unmold it and let it rest for at least 24 hours. Enjoy!