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    Home » Dessert » Pudding

    Christmas Pudding

    Published: Dec 14, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    christmas pudding on a speckled plate on a christmas linen

    This Christmas Pudding Recipe is a traditional English dessert served on Christmas Day. Best made weeks ahead of time so you can feed the pudding with Brandy, this classic, traditional dessert is always a winner. Step-by-step photos teach you how to make this Christmas pudding.

    christmas pudding on a cake plate on a light brown and grey surface with a christmas linen, christmas cracker and cranberries

    Growing up my mother always did a lot of cooking and baking during the Christmas season. Some of the staples made were pickled onions, mince pies, sausage rolls, shortbread, and this Christmas Pudding!

    You've probably never had anything quite like a Christmas Pudding, this is an incredibly rich, dense, pudding filled with lots of dried fruits and spices then the cake is "fed" with brandy as the weeks leading up to Christmas. The way we cook this dessert is to steam the puddings in a large pot filled with water over the stove.

    Since the pudding itself is so rich you just need a small slice, so it goes a long way. Some people enjoy Christmas pudding with custard, cream, brandy sauce, or brandy butter. Either way, this is sure to be a real treat!

    christmas pudding slice with a dollop of brandy butter on a white plate on top of a christmas linen with a cup of coffee in the background on a light brown surface

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to make individual Christmas puddings
    • How do you feed Christmas pudding
    • How do you serve Christmas pudding
    • How to freeze
    • More Christmas Recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    The ingredient list may look long for this pudding recipe but the process is pretty much dumping everything together and mixing, super easy!

    This recipe is on the larger side as when I make Christmas pudding I like to just make a big batch so I can give Christmas Puddings as gifts to some people I love. Out of this recipe, I make two (48oz) size puddings as well as 6 (3-inch) individual puddings.

    • Fresh White Breadcrumbs. Please don't use store-bought! To make fresh breadcrumbs take white bread and tear it into smaller pieces and pulse in a food processor until crumbs are formed, you want some thicker crumbs.
    • All-Purpose Flour. Also known as plain flour this is necessary to help bind everything together.
    • Salt. The salt helps bring out all of the other flavors and balance all the fruit nicely, don't skip it!
    • Spices. All of the warm spices give Christmas pudding it's iconic flavor, don't skimp on these! For this recipe, you will need a mixture of ground ginger, ground nutmeg, ground cinnamon, and mixed spice. If you cannot get ahold of the British spice- Mixed spice- you can use pumpkin pie spice instead. Here is a recipe for Pumpkin Pie Spice.
    • Sugar. For the best flavor and texture, I like to use a combination of dark brown sugar and regular granulated white sugar.
    • Mixed Candied Peel. I like to use a combination of candied orange peel and candied lemon peel, just make sure you finely chop the peel! 
    • Currants. Also known as zante currants
    • Sultanas. Sultanas are golden raisins.
    • Seedless Raisins.
    • Chopped Almonds. I find it easiest to chop almonds by placing them in a food processor or placing them in a plastic bag and whacking them with a rolling pin!
    • Apples. You'll need two cooking apples or here in the states I normally use Granny Smith Apples for cooking.
    • Orange and Lemon. You'll want the zest and juice of both citrus'. I use this Microplane zester that makes you feel like you are zesting butter it's so easy to use!! The orange zest and lemon zest add so much flavor!
    • Large Eggs. The eggs will add moisture, flavor, and ultimately bind everything together.
    • Liquor. Traditionally Christmas pudding is made with brandy, but I also love using Cointreau. Many others enjoy the flavor of cider and rum as well. If you are going to "feed the Christmas pudding" after cooking then you'll need extra alcohol, about two tablespoons every week you feed it.
    • Milk. The milk also helps bind the ingredients together and moisten the pudding.
    • Fat. Traditionally suet has been used but these days we just use salted butter and love the flavor just as much. If you want to be traditional then feel free to do an equal substitution for suet, and you can buy vegetarian suet.

    Instructions

    In a large stockpot add the breadcrumbs, flour, salt, spices, sugars, candied peel, currants, sultanas, raisins, almonds, apples, and the zest and juice of the lemon and orange. Use a large heavy spoon as the mixture is large and heavy. Mix until well combined.

    Christmas pudding ingredients in a large pot on a light brown surface

    In a separate container whisk together the eggs and Brandy.

    eggs and liquor whisked together in a liquid measuring cup on a light brown surface

    Pour the egg mixture into the large dry ingredients and stir until evenly combined,

    eggs and brandy poured into dry ingredients in a metal pot on a light brown surface with a blue linen

    It will take a couple of minutes to really get everything moistened.

    Christmas pudding mixture in a metal pot on a light brown surface

    Next, mix in the milk.

    milk added to Christmas pudding in a metal pot on a light brown surface

    Finally, add the butter and warm over low heat for 5 to 10 minutes for the butter to melt and all the flavors and ingredients meld together, making sure to mix it a few times to ensure the butter is evenly distributed.

    christmas pudding mix in a metal pot on a light brown surface

    Portion out the pudding mixture into pudding basins and use a butter knife to spread it into an even layer.

    knife spreading christmas pudding mixture into pudding basin on a light brown surface

    You could also use these mini pudding basins, I use these for my mini sticky toffee puddings recipe too! At this point you could wrap in plastic wrap and store in the fridge then cook in a few days.

    Christmas pudding in mini pudding basins and a large basin wrapped in plastic wrap on a light brown surface

    When ready to cook start by preparing the parchment paper. Take a large piece of parchment paper and fold it so that there is a little overlap/ fold in the center then place it over the top of the pudding, this is easiest done with two people.

    parchment paper folded with a lip and placed on top of the Christmas pudding on a light brown surface

    Next, take a piece of twine and wrap it around the top of the pudding, twice to securely keep the parchment paper in place. Creating the parchment fold in the center helps you easily move the pudding.

    parchment paper tied with twine to the top of the pudding basin and a hand showing the lip to lift the pudding basin on a light brown surface

    Tie the twine into a tight knot then cut off the excess parchment paper. We have also done this with large rubber bands. Some people like to then cover the parchment in aluminum foil but I don't find it necessary.

    christmas pudding before cooking on a light brown surface

    Put the pudding basin into a large saucepan and fill it halfway up the sides of the pudding basin with warm water, turn the heat on high, once you have boiling water, reduce the heat to low, and steam for 8-9 hours.

    christmas pudding cooking in a large white and black pot on a light brown surface

    Make sure to keep checking the water level and adding more water every 30-60 minutes depending on how large your saucepan is. The Christmas pudding should look very dark when it is done. Be careful when removing the pudding basin from the saucepan and let it cool.

    angled spatula releasing pudding from basin on a light brown surface

    Once cool remove the pudding from the basin, I find it easiest to use an angled spatula to help ease out.

    christmas pudding wrapped in parchment paper on a light brown surface

    Wrap the pudding parchment paper then flip over and wrap again then I use two rubber bands to secure it in place. Store in a cool, dry place. 

    christmas pudding wrapped in two layers of parchment paper and held together with rubber bands on a light brown surface

    You can serve the pudding as is or if you prefer you can feed the pudding with Brandy once a week until ready to serve on Christmas Day.

    christmas pudding on a speckled plate on a christmas linen

    How to make individual Christmas puddings

    To make individual Christmas puddings butter some individual pudding basins and fill them with the pudding mixture. Place a parchment round on top then wrap up with aluminum.

    individual christmas puddings on a tray on a light brown surface

    Place them in a 9X13 pan and fill with hot water halfway up the sides and bake at 400F/204C for 3-4 hours, or until they have reached the dark, rich color.

    individual christmad pudding on a white plate on a christmas linen on a light brown surfaace

    How do you feed Christmas pudding

    To feed the Christmas pudding you can use a small skewer to poke holes into the cake and use a pastry brush to brush the pudding with a tablespoon or two of brandy, cider, or rum each week. Make sure you wrap the pudding tightly after each feeding.

    feeding the christmas pudding with brandy on top of a parchment paper on a light brown surface

    How do you serve Christmas pudding

    When ready to serve the Christmas pudding on Christmas Day, I suggest steaming it again for an hour or warming it in the microwave will not affect the quality.

    Serve on a heatproof dish and if you'd like you can carefully pour slightly warmed brandy on top of the pudding and carefully light the pudding on fire with a long match for a special Christmas presentation! Wait for the fire to extinguish before serving the pudding.

    Serve with fresh whipped cream, English Custard, or room temperature Brandy Butter.

    half eaten slice of christmas pudding and brandy butter on a stack of white plates on a christmas linen on a light brown surface with a cup of coffee

    How to freeze

    Make sure the Christmas pudding is tightly wrapped in plastic wrap then a layer of aluminum foil and freeze for up to one year. Let thaw on the counter until ready to serve.

    More Christmas Recipes

    For another make-ahead Christmas dessert, I love my Gingerbread Cheesecake recipe, the creamy cheesecake pairs beautifully with spicy gingerbread flavor.

    You can't celebrate Christmas without some cheeky chocolate truffles, these sea salt chocolate truffles are easy to make with the kids and so delicious!

    My friend Hayley makes these delicious Christmas sugar cookie bars!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    christmas pudding on a cake plate on a light brown and grey surface with a christmas linen, christmas cracker and cranberries

    Christmas Pudding

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Pin Recipe

    This Christmas Pudding Recipe is a traditional English dessert served on Christmas Day. Best made weeks ahead of time so you can feed the pudding with Brandy, this classic, traditional dessert is always a winner. Step-by-step photos teach you how to make this Christmas pudding.

    This recipe is on the larger side as when I make Christmas pudding I like to just make a big batch so I can give Christmas Puddings as gifts to some people I love. Out of this recipe, I make two (48oz) size puddings as well as 6 (3-inch) individual puddings.

    • Total Time: 9 Hours 30 Minutes
    • Yield: 2- Large Christmas Puddings or 2 Medium Christmas Puddings and 6 Individual Christmas Puddings 1x

    Ingredients

    Units Scale
    • 350 grams (3 ¼ Cup) Fresh White Breadcrumbs
    • 350 grams (2 ¾ Cup + 1 ½ Tablespoons) All-Purpose/ Plain Flour
    • 1 Teaspoon Salt
    • ½ Teaspoon Ground Ginger
    • ½ Teaspoon Ground Nutmeg
    • ½ Teaspoon Ground Cinnamon
    • 1 Teaspoon Mixed Spice, you could substitute Pumpkin Pie Spice
    • 225 grams (1 ⅛ Cup) Dark Brown Sugar
    • 225 grams (1 ⅛ Cup) Granulated Sugar
    • 175 grams (1 ¾ Cup) Mixed Candied Peel, finely chopped,
    • 275 grams (Just Shy of 2 cups) Currants
    • 225 grams (1 ½ Cups) Sultanas
    • 450 grams (1lb) Seedless Raisins
    • 175 grams (1 ½ Cups) Chopped Almonds
    • 2 Medium Cooking or Granny Smith Apples, chopped
    • Zest & Juice of 1 Lemon
    • Zest & Juice of 1 Orange
    • 3 Large Eggs
    • 5oz Milk
    • 5 Tablespoons Brandy, I also love using Cointreau
    • 12oz (1 ½ Cup) Salted Butter or Suet

    Serve with custard, freshly whipped cream, brandy sauce, or brandy butter. 

    Instructions

    1. In a large stockpot add the breadcrumbs, flour, salt, spices, sugars, candied peel, currants, sultanas, raisins, almonds, apples, and the zest and juice of the lemon and orange. Mix until well combined.
    2. In a separate container whisk together the eggs and Brandy. Pour the egg mixture into the large dry ingredients and stir until evenly combined, use a large heavy spoon as the mixture is large and heavy.
    3. Next, mix in the milk. Then add the butter and cook over low heat for 5 to 10 minutes for the butter to melt and all the flavors and ingredients meld together. Portion out the pudding mixture into pudding basins and use a butter knife to spread it into an even layer.
    4. Take a large piece of parchment paper and fold it so that there is a tri-fold in the center then place it over the top of the pudding, this is easiest done with two people, take a piece of twine and wrap it around the top of the pudding, twice to securely keep the parchment paper in place. Tie the twine into a tight knot then cut off the excess parchment paper.
    5. Put the pudding basin into a large saucepan and fill it halfway up the sides of the pudding basin with warm water, turn the heat on high, once the water is boiling, turn the heat to low, and steam for 8-9 hours. Make sure to keep checking the water level and adding more water every 30-60 minutes depending on how large your saucepan is. The Christmas pudding should love very dark when it is done. Carefully remove the pudding basin from the saucepan and let it cool then store in a cool, dry place. 
    6. To feed the Christmas pudding you can use a small skewer to poke holes into the cake and use a pastry brush to brush the pudding with a tablespoon or two of brandy or rum each week. Make sure you wrap the pudding tightly after each feeding.
    7. When ready to serve the Christmas pudding, I suggest steaming it again for 2-3 hours or warming it in the microwave. Serve on a heatproof dish and if you'd like you can carefully pour slightly warmed brandy* on top of the pudding and carefully light the pudding on fire with a long match for a special Christmas presentation! Wait for the fire to extinguish before serving the pudding. 

    Equipment

    small angled spatula

    Small Angled Spatula

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    mini pudding cups

    Mini Pudding Basins

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    birds custard powder

    Birds Custard Powder

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    oxo food scale

    OXO Kitchen Scale

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    Notes

    *To slightly warm the brandy put it in a pot over low-medium heat but be careful you do not want to boil the alcohol. Using warmed brandy helps it light on fire easier.

    To make individual Christmas puddings butter some individual pudding basins and fill them with the pudding mixture. Place a parchment round on top then wrap up with aluminum. Place them in a 9X13 pan and fill with hot water halfway up the sides and bake at 400F/204C for 3-4 hours, or until they have reached the dark, rich color.

     

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 30 Minutes
    • Cook Time: 8-9 Hours
    • Category: Dessert
    • Method: Bake
    • Cuisine: English

    Keywords: how to make christmas pudding, easy christmas pudding recipe,

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    Recipe adapted from The Good Housekeeping Step-by-step Cookbook 1980

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    1. Polly says

      January 06, 2021 at 11:24 am

      I did not even know I liked Christmas Pudding until I tried yours, we are still enjoying it now! I can't wait to make it again next year.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 07, 2021 at 8:16 am

        Thank you so much for coming back to rate and review the recipe Polly, I am so grateful!! It's such a special treat at Christmas time XX Liz

        Reply
    2. Holly says

      October 19, 2021 at 7:42 am

      Hi! I can't wait to try your recipe but I'm a bit stumped. You mentioned milk but I cant see a quantity listed. Have I just missed it?

      Reply
      • Elizabeth Waterson says

        October 19, 2021 at 11:20 am

        Hi Holly, thank you so much for bringing it to my attention!! You are correct the milk disappeared from the ingredient list you need 5oz of milk, I updated the recipe card too. Please let me know if you have any further questions or if you try the recipe! Thank you!! XX Liz

        Reply

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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