December 1st! - “Now bring us a figgy pudding!”

#CountdowntoChristmas

There’s something magical about this day—it marks the start of a month filled with traditions, anticipation, and the joy of preparing for Christmas. Preparing for Christmas is a monthly ritual steeped in traditions old and new, and every day brings its own special kind of magic.

Picture from The Art of Pudding.

This month, I’ll be sharing something fun every day to celebrate the season and inspire you to create your own traditions. To start, I’ve chosen my mom’s Christmas pudding, because it’s always best when prepared well in advance. I’ve already missed “Stir up Sunday” (generally the last Sunday in November!) but it will still be wonderful!

There’s something so festive about making it now, letting it mature throughout December, and savoring the anticipation as you “feed” it with brandy in the weeks to come.

Of course, if you don’t have time to make one from scratch, you can absolutely buy a Christmas pudding—and that’s just fine! A store-bought pudding is a wonderful option, especially if you pair it with my mom’s rich, traditional custard sauce. It’s the perfect finishing touch that elevates any pudding into a truly memorable dessert.

Christmas pudding has always been a dessert filled with tradition, warmth, and a little bit of magic. For me, it’s more than just a recipe—it’s a connection to my mom, her roots, and the holiday rituals that made every Christmas special.

My mom came from Champaign-Urbana, Illinois where she grew up in a very formal family. Desserts like Christmas pudding were staples at their holiday dinners, a reflection of her family’s traditions and love for beautifully made meals.

When I was growing up, she didn’t make it every year, but every few years, she’d get the urge to bring that tradition back into our Christmas. I remember her saying “Now Beth Ann, give it a stir and make a wish” and I still remember how she’d take me out to the garage refrigerator every couple of weeks with a little cup of brandy in hand. “We have to feed the pudding,” she’d say with a smile. Together, we’d carefully unwrap the pudding, drizzle it with brandy, and then tuck it back into its cozy wrapping.

For me, those were my first tastes of magic.

By Christmas Day, that pudding was something truly special. She’d steam it again and make a rich brandy custard to pour over the top. I can still smell the warmth of the spices and the sweet aroma of the custard filling the kitchen. One year, we even tried setting it aflame. It was beautiful—this blue-orange glow that lit up the dining room—but my father was so nervous, fussing over every little thing, that we decided to leave the drama to the dessert itself after that!

The ritual of making and feeding the pudding, the anticipation, and then the indulgent, celebratory meal on Christmas Day—it all felt like such a labor of love.

As you serve your Christmas pudding, you might enjoy adding a special blessing or toast to honor its rich tradition. You could each take turns making a wish on Stir-Up Sunday, or perhaps a heartfelt toast: “May this pudding bring us together in love and joy, as we celebrate the blessings of the season and the bonds of family and friendship. Merry Christmas!” And for a touch of fun, especially if you’re lighting the pudding aflame, there’s always the classic rhyme: “And bring us some figgy pudding, and bring it right here!”

Whichever you choose, these words add a little extra magic to an already special moment.

Moms Figgy Pudding

Ingredients

• 1 cup (150g) figs , finely chopped

• 1 cup (150g) sultanas (golden raisins)

• 1 cup (150g) currants

• 1/2 cup (75g) mixed candied orange peel, finely chopped

• 1 small apple, peeled, cored, and grated

• Zest and juice of 1 orange

• Zest of 1 lemon

• 1/3 cup (80ml) brandy (plus extra for soaking)

• 3/4 cup (125g) dark brown sugar

• 3/4 cup (125g) plain flour

• 1/2 cup (75g) fresh breadcrumbs

• 1/2 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• Pinch of salt

• 2 large organic eggs

• 1/2 cup (115g) unsalted butter, melted (or suet, if you’d like to honor tradition)

1. Prepare the Fruit Mixture (Day 1):

• In a large bowl, combine the figs, sultanas, currants, candied peel, grated apple, orange zest and juice, and brandy.

• Stir well, cover, and let sit overnight to allow the fruits to soak up the brandy. Stir occasionally if you can.

2. Make the Pudding (Day 2):

• Grease a 1.5-liter (6-cup) pudding basin or heatproof bowl and line the bottom with a circle of parchment paper.

• In a separate bowl, combine the brown sugar, flour, breadcrumbs, baking powder, spices, and salt. Mix well.

• Add the soaked fruit mixture, eggs, and melted butter (or suet). Stir until fully combined. The mixture should be thick and moist.

3. Steam the Pudding:

• Spoon the mixture into the prepared pudding basin, pressing down gently. Cover the top with a layer of parchment paper and then foil, tying it securely with kitchen string around the rim.

• Place the pudding basin in a large pot. Pour in enough boiling water to come halfway up the sides of the basin.

• Cover the pot with a lid and steam on low heat for 5-6 hours. Check occasionally to ensure the water level remains consistent, topping up with boiling water as needed.

4. Store the Pudding:

• Once steamed, remove the pudding basin from the pot and allow it to cool completely.

• Wrap the cooled pudding (still in the basin) tightly in fresh parchment paper and foil. Store in the refrigerator for up to a month.

5. Feed the Pudding:

• Every few days, unwrap the pudding and drizzle it with a tablespoon or two of brandy. Re-wrap and return it to the refrigerator.

6. Reheat and Serve:

• On Christmas Day, reheat the pudding by steaming it for 1-2 hours. Serve warm with brandy butter, custard, or cream.

Optional Extras:

• If you feel bold, pour a little warm brandy over the pudding and light it just before serving—but don’t blame me if it makes anyone nervous!

Mom’s Traditional Custard Sauce

This rich custard sauce is the perfect pairing for Christmas pudding, whether homemade or store-bought.

Ingredients:

• 2 cups whole milk

• 1/2 cup heavy cream

• 4 large egg yolks

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 tablespoons brandy (optional)

Instructions:

1. Heat the Milk and Cream: In a medium saucepan, gently heat the milk and cream over medium-low heat until steaming but not boiling.

2. Whisk the Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and thick.

3. Temper the Yolks: Slowly pour a ladleful of the hot milk mixture into the yolk mixture, whisking constantly. Repeat with another ladleful to temper the yolks.

4. Combine and Cook: Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

5. Flavor: Remove from heat and stir in the vanilla extract and brandy, if using.

6. Serve Warm: Pour the warm custard over your Christmas pudding and enjoy!

This recipe is more than just a dessert—it’s a way to carry forward the love and traditions of Christmases past while creating new memories with the people you love. Whether you make your pudding from scratch or pick one up from the store, don’t forget to serve it with Mom’s custard sauce and a heartfelt blessing and let the warmth of the season fill your home and your heart this Christmas.