Buttermilk Christmas Pudding

A steamed pudding is the heart of a traditional British Christmas, and this buttermilk version is a touch lighter than the boozy, months-aged classic while keeping all the cozy spice. Warm cinnamon, ginger, nutmeg, and clove perfume a molasses-dark batter studded with plump raisins, and the whole thing steams to a moist, dense, deeply festive pudding.

The buttermilk is the clever twist. Its acidity reacts with the baking soda to give the pudding a lighter, more tender crumb than the brick-dense puddings of old, while suet keeps it rich and moist as it steams. Molasses brings both the dark color and that deep, almost caramel-bitter backbone.

Steaming, not baking, is what gives Christmas pudding its signature texture: covered tightly and set over simmering water for a couple of hours, it stays moist and gently cooked all the way through. Keep the water at a steady simmer and top it up so it never boils dry. The pudding is done when it springs back at the center. Serve it warm, drenched in brandy sauce or a pour of custard, the way the holidays demand.

Kitchen Tips

• Grease the mold well and cover it tightly with a lid or foil so no steam or water seeps in.
• Keep the steaming water at a steady simmer and top it up as it evaporates, so it never boils dry.
• The pudding is done when it springs back at the center when touched lightly.
• Like all Christmas puddings, it’s even better made ahead; it keeps and the flavors deepen.

Variations

• Add chopped dried figs, dates, currants, or candied peel along with the raisins.
• Stir in a splash of brandy or rum, or soak the raisins in it first.
• Serve with hard sauce, brandy butter, or whipped cream instead of custard.