Flaming Christmas Pudding Recipe

Name: Flaming Christmas Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup chopped suet; 2 tablespoons pared chopped apples; 2 tablespoons chopped candied orange peel; 2 tablespoons chopped candied lemon peel; 2/3 cup chopped candied citron peel; 1 1/2 cups raisins; 1 cup currants; 2 cups packaged dry breadcrumbs (or make your own in a blender); 3 teaspoons cinnamon; 1 1/2 teaspoons ginger; 1/4 teaspoon nutmeg; 1/2 teaspoon allspice; 1/4 teaspoon salt; 1 cup sugar; 1/3 cup raspberry preserves; 4 eggs; 2 tablespoons milk; 6 tablespoons cognac; 1/4 cup cognac; 6 tablespoons dry white wine; VANILLA HARD SAUCE; 1/2 cup soft butter; 1 teaspoon vanilla extract; 1 cup unsifted confectioners' sugar; 1/4 cup light cream; 2 -3 tablespoons brandy

Servings: persons

2/3 cup chopped suet
2 tablespoons pared chopped apples
2 tablespoons chopped candied orange peel
2 tablespoons chopped candied lemon peel
2/3 cup chopped candied citron peel
1 1/2 cups raisins
1 cup currants
2 cups packaged dry breadcrumbs (or make your own in a blender)
3 teaspoons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup sugar
1/3 cup raspberry preserves
4 eggs
2 tablespoons milk
6 tablespoons cognac
1/4 cup cognac
6 tablespoons dry white wine
VANILLA HARD SAUCE
1/2 cup soft butter
1 teaspoon vanilla extract
1 cup unsifted confectioners' sugar
1/4 cup light cream
2 -3 tablespoons brandy

1
In large bowl, combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves. Mix well.
2
With rotary beater, beat eggs until foamy. Stir in milk, 6 tbsp cognac, and wine.
3
With rubber scraper, fold egg mixture into fruit mixture until well combined.
4
Turn batter into a well-greased 2-quart steam pudding mold with a tight-fitting cover.
5
Place mold on a trivet in a large kettle. Pour in enough boiling water to come halfway up the side of the mold. Cover the kettle.
6
Steam pudding for four hours. The water in the kettle should boil gently; add more water as needed.
7
Remove pudding to wire rack and cool 5 minutes. Invert on serving plate; lift off mold.
8
In a small saucepan, warm rest of cognac slightly. Ignite and pour, blazing, over the pudding. Serve with Vanilla Hard Sauce.
9
To make hard sauce, beat all ingredients together until smooth. Refrigerate until ready to serve.

991

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2/3 cup chopped suet, 2 tablespoons pared chopped apples, 2 tablespoons chopped candied orange peel, 2 tablespoons chopped candied lemon peel, and more.

Yes, Flaming Christmas Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flaming Christmas Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions