Azamara's Warm English Christmas pudding with Brandy Crème Anglaise

Is there a special dish or type of food that you associate with the holidays? Something downright delicious that has come a tradition for you and your loved ones? For us, it's our chef's famous Warm English Christmas Pudding. It's a favorite among guests who've spent the holidays onboard our ships, and today we're sharing the secret recipe with you! 


Here's what you'll need to recreate this delectable dish at home.

Warm English Christmas Pudding

  • 150 grams of currants
  • 150 grams of sultana raisins
  • 150 grams of roughly chopped prunes
  • 175 ml of Pedro Ximenez sherry
  • 100 grams of all-purpose flour
  • 125 grams of fresh breadcrumbs
  • 150 grams of suet
  • 150 grams of dark brown sugar
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground cloves
  • 1 teaspoon of baking powder
  • Grated zest of 1 lemon
  • 3 large eggs
  • 1 medium apple, peeled and grated
  • 2 tablespoons of honey

Brandy Crème Anglaise

  • 500 ml of milk
  • 25 ml of heavy cream
  • 3 oz of sugar
  • 10 egg yolks
  • 12.5 ml of brandy


Warm English Christmas Pudding

Note: Begin your recipe at least the day before you plan to serve the dish.

You will need a large heatproof plastic pudding basin with a lid, and also a sprig of holly to decorate.

  1. Put the currants, sultana raisins, and chopped prunes into a bowl with the Pedro Ximénez sherry, stir, then cover and leave to steep overnight or for up to one week.
  2. When the fruits have steeped, put a large pan of water on to boil and butter your heatproof plastic pudding basin, remembering to grease the lid too.
  3. In a large mixing bowl, combine all the remaining pudding ingredients.
  4. Add the steeped fruits, scraping in the liquor with a rubber spatula, and mix to combine thoroughly.
  5. Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer and steam for 5 hours, checking regularly that the water hasn’t bubbled away.
  6. After five hours, remove carefully and unwrap the foil, and put the pudding in its basin.
  7. Before serving, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours.

Brandy Crème Anglaise

While the pudding is steaming, prepare your sauce. Heat the cream and milk. Mix the egg yolks and sugar, then add the milk and cream and cook delicately. Add the brandy.

Serves 8 to 10. 


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