With three out of five people searching for their Christmas pudding recipe too late and putting their Christmas dinner at risk, baking experts A quick whip reveals the best time to start baking Christmas pudding, the perfect end to the meal.
In preparation for the festive season, several Christmas desserts such as traditional Christmas pudding and Christmas cake require 4-5 weeks of preparation time for the perfect pudding, but most people don’t start thinking about making them until December.
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Last year, 1,269 searches were made with the search term “Christmas pudding recipe” in November and 1,352 searches in December, a total of 2,621 searches.
“Analyzing this data, we found that around 60% of these searches – 1,573 in total – occurred after November, indicating that many people are searching for Christmas recipes too late and leaving their holiday preparations to the last minute.”
Start in mid-November
“Starting the Christmas pudding early, preferably between the 10th and 20th of November, is the ideal time as it allows the ingredients, especially the dried fruit, to fully absorb the brandy and spices.
“Over several weeks, this infusion helps to create the deep, rich flavor expected of a traditional pudding. Without this time, the pudding will not develop its characteristic taste.”
“The dried fruit takes weeks to soak up the brandy and spices, and the pudding itself needs to rest to achieve the perfect, moist consistency. Rushing the process means you miss out on the traditional indulgence that makes Christmas pudding so special.”
“The preparation of vaukka involves marinating a mixture of dried fruit, apple and citrus peels in brandy, which takes at least a few hours, but preferably overnight, to allow the flavors to absorb. It is then combined with breadcrumbs, spices, seasonings and eggs before being steamed for seven hours. This slow cooking method ensures that the pudding hardens properly and gets its dark, dense texture.
4-5 week key storage period
“The key to making the perfect Christmas pudding is to let it sit and develop over time. A long storage period, usually 4–5 weeks, allows the spices and brandy to mature.
“Once the pudding is steamed, it needs to be stored in a cool, dry place, and that resting period is where the magic happens. This resting time is key because it enhances the flavors and helps the pudding become moist and gooey – qualities that are prized in traditional puddings.”
“Starting now, you give the pudding time to develop the flavors that make it special. The slow cooking and baking process transforms the ingredients from something simple into a festive, rich dessert associated with Christmas.
The best tips for the perfect pudding
- Start making the pudding at least 4-5 weeks before Christmas, so that the flavors mature and develop to fullness.
- Soak mixed dried fruit and citrus zest in brandy for a few hours, preferably overnight, to improve flavor and moisture.
- Choose high-quality dried fruits, spices and sauces to ensure a rich and satisfying texture and taste
- Steam the pudding for about 7 hours to ensure it cooks evenly and reaches the desired dense, moist consistency
- After cooking, store the pudding in a cool, dry place tightly wrapped, let it rest before reheating on Christmas Day for best taste.
Gut-friendly food for Christmas
