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Christmas Pudding

about 6 - 8 Portions
Intermediate
290 minutes
Loaded with dried fruit and nuts, our easy Christmas Pudding Recipe is essential for any Christmas day! Get baking and savour this timeless dessert.
This classic Christmas dessert truly embodies the spirit of the season.
Recipe Ingredients
How to Prepare
Tips
You can feed your Christmas Pudding every 1-2 weeks. Pour about 1tbsp of brandy over your pudding and brush over with a pastry brush. Remember to wrap up well after each feed.
Tips
Wrap your Christmas Pudding well and pop it into an airtight container and store in a cool, dark place for up to 3 months.
Tips
If you loved this festive recipe, check out our other Christmas Recipes. From Chocolate Caramel Yule Log to Vegan Christmas Cake.
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Recipe Ingredients

For the Christmas Pudding
110 gPlain Flour
145 mlWhole Milk
1Medium Egg
110 gVegetable Suet
110 gDates
110 gBlanched Almonds
110 gRaisins
110 gDried Cranberries
85 gCandied Citrus Peel
10 mlDr. Oetker Valencian Orange Extract (2 tsp)
2 gOrange Zest
60 gBreadcrumbs
To Serve
about 75 mlBrandy

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Picture - Dr. Oetker Valencian Orange Extract (2 tsp)
1

For the Christmas Pudding

First up, heavily grease a 800ml pudding bowl with butter. Pop the dates and nuts into a food processor and pulse until they are roughly chopped. 

2

Grab a large mixing bowl, pop in the chopped ingredients and the rest of the ingredients. Mix together until well combined with a wooden spoon.   

3

Pour the mixture you’re your greased mixing pudding bowl and press down the mixture to create an even surface. 

4

Pop a large deep saucepan on the stove and bring to the boil.

5

Create a greaseproof disc the same diameter as the pudding bowl and place
over the top of the pudding pressing lightly. Cover with two pieces of tinfoil creating a tight lid effect. Using some string tie it around the bowl to create a tight seal and a handle.

6

Using the string handle lower the pudding into a boiling pan of water on the heat and reduce to a simmer, the bowl should be submerged by half in the water. Cover with a lid and simmer for 4 hours 30 minutes.

7

When the pudding has finished steaming remove the bowl from the pan and remove the string, foil and greaseproof. Leave your pudding to cool for a few minutes before turning out on to plate or board. Alternatively you can leave in the pudding bowl
and reheat again before serving. 

8

To Serve

When you are ready to serve your Christmas pudding heat a couple of
measures of brandy in a sauce pan, light the heated brandy with a match, let it
flame and then carefully pour over your Christmas pudding. You can also serve your pudding with custard or brandy sauce.  

Tips

  • You can feed your Christmas Pudding every 1-2 weeks. Pour about 1tbsp of brandy over your pudding and brush over with a pastry brush. Remember to wrap up well after each feed.
  • Wrap your Christmas Pudding well and pop it into an airtight container and store in a cool, dark place for up to 3 months.
  • If you loved this festive recipe, check out our other Christmas Recipes. From Chocolate Caramel Yule Log to Vegan Christmas Cake.