The royal family has never let us forget their penchant for top-tier desserts. They’re our go to whenever we’re craving scones or sponge cake, and their holiday cookie recipe is one for the books. Now, there’s yet another confection on our to-bake list that the Palace just released the recipe for: traditional Christmas pudding.
“Today is Stir-Up Sunday, traditionally the day when home cooks ‘stir up’ their Christmas pudding mixture,” reads a post on The royal family’s official Instagram. Being that it’s baked the Sunday before Advent begins, this dessert (also called figgy pudding or plum pudding) kicks off the countdown to Christmas.
Ready to get in the spirit? Read on for the full recipe, which makes two large puddings.
- 250 grams raisins
- 250 grams currants
- 185 grams sultanas
- 150 grams mixed peel
- 250 grams suet or vegetarian suet
- 250 grams breadcrumbs
- 90 grams flour
- 12 grams mixed spice
- 2 eggs
- 180 grams demerara sugar
- 275 milliliters beer
- 40 milliliters dark rum
- 40 milliliters brandy (if you don’t want to use any alcohol, substitute orange juice or cold tea)
Step 1: Combine all the dry ingredients and stir.
Step 2: Stir in the eggs and liquid ingredients.
Step 3: Grease your pudding basins. Then, press in the cake mix.
Step 4: Cover the tops with a circle of parchment paper. Then cover the basins with muslin or foil and place the puddings into a deep saucepan.
Step 5: Fill the saucepan with water up to ¾ the basins’ height. Cover the saucepan with foil.
Step 6: Steam for 6 hours, refilling with water if necessary.
Step 7: Once cooled, wrap the puddings well and keep them in a cool, dry and dark place until Christmas. On Christmas Day, reheat the pudding in a bain-marie for 3 to 4 hours. Then, remove the basins using a rounded knife or palette knife and flip the pudding onto a plate.
Step 8: Garnish or flambé and serve with brandy sauce and cream.