How to set your Christmas pudding on fire

For as long as the first pagan revellers huddled around a winter bonfire, there has been one thing synonymous with the holiday season: not presents or family, but fire. Whether that’s fireworks, candles, or roaring fireplaces, there is nothing more festive than flames.

Perhaps this is why the tradition of setting Christmas puddings alight began. Yes, technically we know why: the burning plums embody the Passion of Christ and the Holy Spirit, etcetera, etcetera. But is it a stretch to suggest it was the love of fire that kept the tradition going? That in the depths of bleak midwinter, we turn to the awesome power of dessert-based arson to reignite our frigid senses?

More alcohol means more fuel for the chemical reaction, so go as strong as you can

If you’re hoping to create your own flaming dessert this Christmas, here’s exactly how you do it. The traditional method of pudding-burning has always been through brandy: the Christmas pudding is absolutely doused in it, giving it the flammability needed to ignite. But it can’t just be any old spirit you found lurking at the back of the festive larder: you’ll need something above 40% alcohol content at a minimum, and even then, you might only create a piddly little flame that’d have Smokey Bear scoffing. More alcohol means more fuel for the chemical reaction, so go as strong as you can.

Next, it’s crucial that your spirit is hot when poured over the pudding. This is down to the fine detail that when you set the pudding alight, it isn’t actually the dessert that burns, nor your alcoholic beverage, but instead the vapour being given off by the spirit. As this vapour burns, it generates heat that causes more vapour to be created, causing a chain reaction that burns off the alcohol. But if the drink you serve starts off cold, there’s going to be very little vapour to get the reaction off the ground. Heat your spirit over a stove — do NOT use a microwave, unless you’re hoping for a much more explosive fire than a simple flaming pudding.

Not a fan of alcohol? No worries! The reaction should burn off the entire substance

Finally, to ensure your festive flames are actually visible, make sure to mix in a helping of sugar with your spirit, or else choose a brandy with a high sugar content. A pure alcoholic flame burns blue – in chemical terms this is the perfect reaction, but it’ll be pretty underwhelming for a Christmas pudding on account of being invisible. Mix in a bit of sugar, and the reaction will be polluted: some carbon particles won’t properly oxidise, instead turning to soot. When ignited, these will give off a yellow light, basking your burning dessert in a warm, festive glow.

Not a fan of alcohol? No worries! The reaction should burn off the entire substance, leaving behind only your delicious Christmas pudding, and the vaguely delirious thrill of arson. Happy holidays!