Scientist explains the chemistry behind classic Christmas pudding

Nathan Kilah, Lecturer in Synthetic Chemistry at the University of Tasmania, reveals how Christmas pudding is a feast of chemistry. Alcohol-soaked dried fruits, suet, and spices combine as starches gelatinise and proteins denature during steaming. Flavour compounds develop over weeks, while alcohol prevents spoilage. Even flaming brandy shows complete combustion, making the dessert magical.