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.

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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
Classic Christmas pudding with brandy butter

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

+ Nutritional Information