The Christmas Pudding Recipe is a beloved holiday dessert that captures the essence of Christmas with its rich flavors, dried fruits, and warming spices. This traditional dessert, originating from the UK, is typically served after Christmas dinner and offers a delightful, indulgent treat. Paired with brandy sauce, the pudding provides a comforting finish to festive meals. Prepared in advance and aged to enhance the deep, complex flavors, this Christmas Pudding Recipe is perfect for both seasoned pudding lovers and those making it for the first time. Follow this guide to create a truly memorable holiday dessert.

Why is it called “Christmas Pudding”?
Christmas Pudding, also known as “Plum Pudding” (though it contains no plums), dates back to medieval England. It was initially made with meat, suet, and spices, evolving over time into the fruit-laden dessert we know today. Traditionally, it was prepared weeks in advance, often on “Stir-up Sunday,” the last Sunday before Advent, allowing the flavors to mature. The pudding is associated with the festive season because of its rich ingredients, meant to symbolize prosperity and good fortune for the coming year.
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How should Christmas Pudding taste?
Christmas Pudding is an explosion of flavors in every bite. It’s deeply spiced with nutmeg, cinnamon, and cloves, creating a warming effect. The sweetness of dried fruits like raisins, currants, and sultanas contrasts with the bitterness of citrus peels and the nuttiness of almonds. The texture is moist, dense, and slightly chewy due to the fruit, but with a rich, almost creamy crumb from the slow steaming. The hint of alcohol adds depth to the flavor profile, especially when served with a drizzle of brandy butter or hard sauce.

How to make Christmas Pudding super yummy or perfect?
To elevate your Christmas Pudding, follow these expert tips:
- Use quality dried fruits: Soak your fruits in brandy or rum for at least 24 hours to maximize the flavor and keep the pudding moist.
- Steam slowly: Ensure the pudding steams for the correct amount of time (typically 4-6 hours). Low, slow cooking develops the complex flavors.
- Age your pudding: The longer the pudding sits, the better the flavors meld together. Make it a few weeks ahead of time to let it mature. Before serving, reheat by steaming it again for about an hour.
- Finish with flair: Serve the pudding flambé by lighting a small amount of warmed brandy and pouring it over the pudding for a dramatic presentation.

Christmas Pudding Recipe
Equipment
- Pudding basin (1.5-2 liters)
- Steamer or large pot for steaming
- Mixing bowl
- Grater for zesting citrus
Ingredients
- 250g raisins
- 150g currants
- 100g sultanas
- 100g mixed peel
- 100g suet or butter (for a vegetarian option)
- 100g breadcrumbs
- 100g flour
- 100g dark brown sugar
- 50g chopped almonds
- Zest of one lemon
- Zest of one orange
- 1 tsp mixed spice (cinnamon, nutmeg, cloves)
- 1 tsp ground ginger
- 1 apple, grated
- 1 large eggs
- 100ml brandy or rum (plus extra for soaking and flaming)
- 50ml milk
Instructions
- Prepare the fruit: In a large bowl, mix the raisins, currants, sultanas, and mixed peel. Pour over the brandy or rum and let the mixture soak for at least 24 hours, stirring occasionally.
- Mix the dry ingredients: In a separate bowl, combine the suet, breadcrumbs, flour, sugar, almonds, citrus zest, and spices.
- Combine the wet and dry: Add the grated apple, soaked fruit mixture, eggs, and milk to the dry ingredients. Stir everything together until well combined.
- Prepare the pudding basin: Grease the pudding basin and spoon in the mixture, pressing it down firmly. Cover with a layer of greaseproof paper and foil, securing it with string.
- Steam the pudding: Place the basin in a steamer or a large pot with simmering water (the water should reach halfway up the basin). Cover and steam for 4-6 hours, checking periodically to ensure the water doesn’t dry out.
- Store the pudding: Once cooked, let the pudding cool. Store it in a cool, dark place for at least a week to allow the flavors to mature.
- Reheat and serve: When ready to serve, steam the pudding again for 1 hour. For a show-stopping presentation, warm some brandy, pour it over the pudding, and light it with a match to flambé.
Notes
- You can substitute the suet with butter for a vegetarian version.
- If you don’t want to use alcohol, soak the fruits in tea or fruit juice.
- Aging the pudding for at least a week enhances the flavor.
Read More :
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Conclusion
Christmas Pudding is a rich, indulgent dessert steeped in tradition and full of festive flavors. It’s a holiday staple that impresses with both its taste and the process of making it. Though it requires some preparation time, the end result is well worth the effort. Try this recipe to experience a classic Christmas dessert that will become a treasured part of your family’s holiday traditions for years to come.