Christmas Pudding with Brandied Hard Sauce

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

  • About

I adapted this recipe for old-fashioned Christmas pudding from my copy of the Harrods Cookery Book. It’s a traditional recipe for a classic English Christmas treat. Whatever you do, don’t skimp on the hard sauce. Make sure to make this pudding at least 1 week before you want to serve it.


  • 1⅓ cups dried currants
  • 1⅓ cups raisins
  • 1⅓ cups


Grease a 2¼-Quart Heatproof Pudding Basin or Ceramic Bowl With Softened Butter. Set aside.

In a Large Saucepan, combine the currants, raisins, golden raisins, dried figs, and brandy over medium-low heat. Cover and simmer for 5 minutes. Remove from heat and let cool completely. When cool, stir in the grated apple and orange and lemon zests and juices.

In a Large