Guest chef

Rosemary Shrager

Chef, cookery school doyenne and reality show survivor Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.

follow on twitter

Classic Christmas pudding with brandy butter

  • Serves 12
  • Prep 25 mins
  • Total time 6 hrs, 25 mins, plus overnight marinating
3.0/5 rating (2 votes)
Christmas pudding

step by step

  • 1FOR THE CHRISTMAS PUDDING: Put the eggs, rum, orange juice, wine and treacle in a bowl; whisk together.
  • 2Put all the other pudding ingredients in a large bowl and stir well. Add the egg mixture and stir again. Cover with clingfilm and chill overnight.
  • 3The next day, spoon the mixture into a buttered 1.5 litre pudding basin.
  • 4Cut out a square of nonstick baking paper big enough to cover the top of the basin, and butter one side. Cut out a square of kitchen foil the same size and put it on top of the non-buttered side of the baking paper. Make a pleat in the middle of both sheets so the pudding can expand as it steams. Place them over the top of the mixture in the basin (baking paper first, buttered-side down). Tie string around the rim of the basin to secure the paper and foil, and make a string 'handle' so you can lift the pudding out. Trim any excess paper and foil.
  • 5Steam the pudding for 4 hours. Cool; wrap it in fresh baking paper and foil. Store in a cool place (not the fridge).
  • 6Steam the pudding for a further 2 hours on Christmas Day before turning out on to a serving plate.
  • 7FOR THE BRANDY BUTTER: Put the soft butter into a bowl and whisk with the icing sugar; add the brandy a little at a time. Chill until firm.
  • 8Dust the Christmas pudding with icing sugar, garnish with redcurrants and rosemary and serve with the sauce.
  • Recipe photograph by Maja Smend

Get ahead

Make up to the end of step 5 up to a year ahead.

You will need

For the Christmas pudding

  • 2 large eggs
  • 50ml dark rum
  • 75ml fresh orange juice
  • 100ml dessert wine
  • 2 tsp treacle
  • 75g self-raising flour
  • 100g suet, regular or vegetarian
  • 100g fresh white breadcrumbs
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 200g dark brown soft sugar
  • 1 medium dessert apple, cored and grated (with skin)
  • 150g raisins
  • 150g currants
  • 50g flaked almonds
  • 125g sultanas
  • 50g candied orange and lemon peel, finely chopped
  • 1 medium carrot, peeled and grated
  • soft butter, for greasing
  • icing sugar, redcurrants and a sprig of rosemary, to decorate

For the brandy butter

  • 175g soft unsalted butter
  • 175g icing sugar, sieved
  • 3 tbsp brandy
Buy Ingredients

+ Nutritional Information