Buckingham Palace chefs just revealed their traditional Christmas pudding recipe

Last Sunday was ‘Stir-Up Sunday’, which is traditionally the day when home cooks would ‘stir up’ the ingredients for their Christmas pudding, ready to be consumed on 25 December. To mark the day, the chefs from the Royal kitchens took to Instagram to share their recipe for a traditional Christmas pudding – and it sounds rather delicious.

Christmas pudding
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Traditionally packed full of spices, fruit and brandy, the Christmas pudding is a quintessential part of Christmas Day. If you missed Stir-Up Sunday, don’t worry, you’ve still got time to knock together this fantastic festive pud, and using this recipe you’ll know your Christmas pudding really will be fit for a queen (even the most Christmas pud-averse will be tempted to give a mouthful of this a go).

The Royal chef’s traditional Christmas pudding recipe:

MAKES: two 1kg puddings

INGREDIENTS:

  • 250g raisins
  • 250g currants
  • 185g sultanas
  • 150g mixed peel
  • 250g suet or vegetarian suet
  • 250g breadcrumbs
  • 90g flour
  • 12g mixed spice
  • 2 whole eggs
  • 180g demerara sugar
  • 275ml beer
  • 40ml dark rum
  • 40ml brandy (Note: If you don’t want to use alcohol, you can substitute for orange juice or cold tea)
Christmas pudding ingredients
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METHOD:

  1. Add all the dry ingredients to a bowl and mix together.
  2. Add the eggs and other liquid ingredients and mix together.
  3. Grease your pudding basins with butter.
  4. Press the cake mixture into the basins (distributing evenly between each) and cover each with a circle of parchment paper.
  5. Cover basins with muslin or foil and place into a deep saucepan.
  6. Fill large pan with water up to 3/4 of the pudding basin height and cover whole pan with foil.
  7. Steam for 6 hours, refilling water if necessary.
  8. Take puddings out of pan and once cooled, wrap well and keep in a cool, dry and dark place until Christmas.
  9. On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.