Flaming Christmas Pudding

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READY IN: 4hrs 20mins
Recipe by Chris Reynolds

My mother made her Christmas puddings in late October along with her fruitcake (I know, I know -- Fruitcake? LOL) Making this and eating it reminds me of her and all the wonderful Christmas memories she made for me as a child.

Ingredients Nutrition


  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.

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