(Mostly) Aunt Aggie’S Christmas Pudding Recipe

Name: (Mostly) Aunt Aggie’S Christmas Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pudding:; 45 grams (generous 1/4 cup) all-purpose flour; 1/8 teaspoon freshly grated or ground nutmeg; 1/8 teaspoon ground ginger; 1/8 teaspoon mixed spice (in Britain), or an extra pinch of nutmeg and ginger and a pinch each of cardamom and mace; 1 small lemon; 1/4 teaspoon salt (generous); 115 grams fresh breadcrumbs; 115 grams grated or ground suet [Editors' Note: We used butter]; 140 grams chopped tart apples (I like Pippins and I don't remove the skins, but you can); 30 grams golden raisins; 90 grams chopped almonds; 60 grams candied citrus peel; 60 grams pitted prunes; 115 grams raisins; 115 grams moist brown sugar; 2 large eggs; 3 tablespoons brandy, plus more for flaming; 1/4 cup stout (I use Guinness); Hard sauce, for serving (see recipe below); For the hard sauce/brandy butter:; 115 grams (8 tablespoons) unsalted butter, slightly softened; 115 grams confectioners' sugar; 3 tablespoons brandy

Bake this irresistible (Mostly) Aunt Aggie’S Christmas Pudding at home. Made with generous, freshly grated or ground nutmeg, ground ginger and mixed spi…

This (Mostly) Aunt Aggie’S Christmas Pudding relies on simple, everyday ingredients such as for the pudding:, ground ginger, small lemon and salt (generous). It comes together quickly and makes 4 servings, at about 1012 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this (Mostly) Aunt Aggie’S Christmas Pudding delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

For the pudding:
45 grams (generous 1/4 cup) all-purpose flour
1/8 teaspoon freshly grated or ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon mixed spice (in Britain), or an extra pinch of nutmeg and ginger and a pinch each of cardamom and mace
1 small lemon
1/4 teaspoon salt (generous)
115 grams fresh breadcrumbs
115 grams grated or ground suet [Editors' Note: We used butter]
140 grams chopped tart apples (I like Pippins and I don't remove the skins, but you can)
30 grams golden raisins
90 grams chopped almonds
60 grams candied citrus peel
60 grams pitted prunes
115 grams raisins
115 grams moist brown sugar
2 large eggs
3 tablespoons brandy, plus more for flaming
1/4 cup stout (I use Guinness)
Hard sauce, for serving (see recipe below)
For the hard sauce/brandy butter:
115 grams (8 tablespoons) unsalted butter, slightly softened
115 grams confectioners' sugar
3 tablespoons brandy

1
Butter the pudding basin liberally and press a round of parchment or wax paper into the bottom and slightly up the sides of the bowl/basin.
2
Mix the flour, nutmeg, ginger, mixed spice, and salt in a large mixing bowl. Grate the zest of the lemon directly into the bowl to capture the spray of lemon oil along with the zest. Add breadcrumbs, suet, apples, raisins, almonds, candied peel, prunes, currants, raisins, and brown sugar. Mix thoroughly with you hands. Either cover the bowl and let the mixture rest overnight, or just carry on with the recipe now...
3
Cut and squeeze the juice of half of the lemon in a medium bowl. Whisk in the eggs, brandy, and stout.
4
Scrape the egg mixture over the dry ingredients and mix thoroughly to make a sticky lumpy batter.
5
Turn the batter into the prepared basin/bowl and pat it level. Place a round of parchment or wax paper on top of the batter. Cover the bowl with a large cloth napkin or square of foil. Let the napkin drape over the sides of the bowl; for foil, press down the sides to cover the rim with plenty of margin. Tie a piece of string under the rim of the bowl to hold the napkin or foil in place. If you have used a napkin, tie the ends as follows to make a handle: Bring two opposite corners to meet on top of the bowl and tie them together, repeat with the two remaining corners.
6
Set the bowl in a large pot and fill it with water about halfway up the sides of the bowl. Cover and steam 4 to 5 hours (or for 8 if you want to reduce final steaming time to 1 hour). Let cool and store in a cold place (a larder in England, or a fridge in California). Steam for another 4 to 5 hours before serving (or for 1 hour if you have already logged 8 hours). Serve hot.
7
To serve, unmold the pudding onto a warmed serving platter. Peel and discard the paper liner. Ask someone to kill the lights in the dining room while you warm 2 to 3 tablespoons of brandy in a small saucepan. Set the brandy on fire with a match and pour it over the pudding before entering the dining room.
8
Beat the butter and confectioners' sugar together until blended. Beat the brandy in gradually. If the mixture curdles, beat in a bit more confectioners' sugar or 1 or 2 tablespoons of boiling water. Refrigerate until serving.

1012

kcal

Calories

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

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Frequently Asked Questions

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

You need 24 ingredients. The key ingredients include: For the pudding:, 45 grams (generous 1/4 cup) all-purpose flour, 1/8 teaspoon freshly grated or ground nutmeg, 1/8 teaspoon ground ginger, and more.

Yes, (Mostly) Aunt Aggie’S 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.

Quick Info

Servings
4 servings
Calories
1012 kcal
Category
Baking & Desserts

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