How to Make a Christmas Pudding from Scratch: A Traditional British Recipe with Adnams

Christmas pudding is the heart of a traditional British festive feast. Rich, dark, and studded with dried fruit, this steamed pudding has been a holiday staple for centuries. While many people buy their pudding ready-made, making one from scratch is surprisingly rewarding – and the aroma of spices and fruit simmering in your kitchen is pure Christmas magic.

In this guide, we’ll walk you through every step of creating a homemade Christmas pudding that’s moist, flavourful, and deeply festive. To give it a unique Suffolk twist, we’ll be using Adnams Broadside ale and a few other Adnams pantry staples to deepen the flavour. Whether you’re a seasoned baker or a first-time pudding maker, this recipe will help you create a dessert that will be the star of your Christmas table.

Why Make Your Own Christmas Pudding?

Store-bought puddings are convenient, but homemade versions let you control the ingredients, sweetness, and spice levels. You can also tailor the alcohol to your taste – swap traditional stout for Adnams Broadside ale for a malty, slightly hoppy note that complements the dried fruit beautifully. Plus, making your own pudding is a wonderful tradition to pass down through generations.

Another advantage is that you can prepare it weeks in advance. Christmas pudding actually improves with age – the flavours meld and deepen over time. Steaming it a month before Christmas and then reheating on the big day is the classic approach. This also frees up oven space for roast potatoes and turkey on the day itself.

• Homemade pudding allows you to adjust sweetness and spice to your taste.
• Using Adnams Broadside ale adds a robust, malty depth that complements the fruit.
• Make ahead – traditional puddings keep for months if stored properly.

Ingredients for a Classic Homemade Christmas Pudding

You’ll need a mix of dried fruit, suet (vegetarian suet works well), breadcrumbs, flour, sugar, eggs, and spices. The secret to a moist, flavour-packed pudding is the liquid – we recommend using 150ml of Adnams Broadside ale along with a splash of brandy or dark rum. The beer adds a subtle bitterness that balances the sweetness of the fruit.

For a truly special touch, consider adding a spoonful of Adnams Champagne & Strawberry Conserve to the mix. This conserve lends a bright, fruity note and a hint of luxury. Alternatively, you can stir in a tablespoon of Adnams Single Malt Whisky & Seville Orange Marmalade for a zesty, warming kick. Both options elevate the pudding beyond the ordinary.

• Dried fruit: raisins, sultanas, currants, and chopped candied peel – about 500g total.
• Suet: 100g vegetarian suet for a lighter texture.
• Liquid: 150ml Adnams Broadside ale + 50ml brandy or rum.
• Optional: 2 tbsp Adnams Champagne & Strawberry Conserve or Adnams Single Malt Whisky & Seville Orange Marmalade.

Step-by-Step Christmas Pudding Recipe

Start the day before: soak the dried fruit in the Adnams Broadside ale and brandy overnight. This plumps the fruit and infuses it with flavour. The next day, mix the dry ingredients – flour, breadcrumbs, suet, brown sugar, and a teaspoon each of mixed spice, cinnamon, and nutmeg. In a separate bowl, beat the eggs and stir in the soaked fruit mixture.

Combine wet and dry ingredients thoroughly. If using, fold in the conserve or marmalade at this stage. The mixture should be fairly stiff but not dry. Grease a 1.2-litre pudding basin and spoon the mixture in, leaving a little space for the pudding to expand. Cover with a double layer of greaseproof paper and foil, tied securely with string.

Steam the pudding for 6 hours – yes, 6 hours! This long, gentle cooking is essential for a dense, moist texture. Top up the water in the steamer regularly. Once cooked, let it cool completely, then replace the paper covers with fresh ones. Store in a cool, dark place until Christmas Day.

• Soak fruit overnight in ale and spirits for maximum flavour.
• Steam for 6 hours – do not rush this step.
• Store in a cool, dark place for at least 2 weeks before serving.

Serving Your Homemade Christmas Pudding

On Christmas Day, re-steam the pudding for 2 hours to heat it through. Turn it out onto a warm plate and, for a dramatic flourish, pour a little warm brandy over the top and ignite it. The blue flames are a festive spectacle that never fails to impress. Serve with brandy butter, custard, or clotted cream.

For a perfect pairing, enjoy a slice of your homemade pudding with a glass of Adnams Broadside ale or a tot of Adnams Single Malt Whisky. The rich, fruity notes of the pudding echo the malt and dark fruit flavours in the beer, while the whisky adds a warming, smoky finish. It’s a match made in Suffolk heaven.

• Re-steam for 2 hours before serving.
• Flambé with warm brandy for a show-stopping presentation.
• Pair with Adnams Broadside ale or a dram of Adnams Single Malt Whisky.

Making your own Christmas pudding is a labour of love, but the result is a deeply flavourful, moist dessert that embodies the spirit of the season. By using Adnams Broadside ale and a touch of Adnams Champagne & Strawberry Conserve, you add layers of complexity that a shop-bought pudding simply can’t match. This year, why not start a new tradition and create a pudding that your family will remember for years to come? For a truly festive feast, pair it with a bottle of Adnams Broadside ale or explore the full range of Adnams food gifts to complete your Christmas table.