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There’s a certain charm that comes with a slice of rich, boozy pudding served after Christmas dinner — that comforting warmth that instantly feels like the holidays. A traditional Christmas pudding isn’t just dessert; it’s a celebration in itself. Packed with dried fruits, warming spices, and a touch of brandy or rum, it’s the kind of dish that brings everyone back to the table, no matter how full they already are.

This recipe brings that nostalgic flavor of old-fashioned holiday pudding into your kitchen — with a few easy tweaks that make the process simpler and stress-free. Whether you’re preparing a big festive feast or just want to add a timeless treat to your list of Christmas desserts ideas, this is one of those classics that deserves a spot on your table.

Unlike many other winter desserts, a Christmas pudding gets better as it sits. The flavors deepen, the texture softens, and every bite becomes more luscious. That’s part of the magic — it’s a dessert you make ahead and savor when the big day comes. And when it’s served warm with a drizzle of brandy butter, custard, or cream? Pure joy.

So if you’re planning your menu of traditional Christmas desserts this season, this easy Christmas pudding recipe is one that checks every box: nostalgic, delicious, and beautifully festive. It’s a true centerpiece for the holiday table — one that carries the spirit of Christmas in every spoonful.

Why You’ll Love It

It’s packed with rich, festive flavor. Every bite is filled with plump dried fruits, zesty citrus, and a cozy blend of spices that taste like Christmas in dessert form.
Perfect make-ahead dessert. This pudding only gets better with time — making it an ideal choice for busy holiday weeks when you want to prepare things early.

A showstopper on your holiday table. Whether you serve it flaming with brandy or topped with a dollop of cream, this pudding always earns a “wow” from guests.
Traditional yet easy to make. It captures the essence of a classic traditional Christmas pudding recipe but with simple steps that anyone can follow.
The ultimate winter comfort. Warm, rich, and perfectly spiced — this dessert brings that cozy, festive feeling that makes the holidays so special.

Ingredient List

For the Pudding

1 cup raisins
1 cup sultanas
½ cup currants
½ cup chopped dried figs or dates
½ cup mixed peel
¾ cup dark brown sugar
1 cup fresh breadcrumbs
1 cup all-purpose flour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
¾ cup unsalted butter, softened
3 large eggs
½ cup stout or dark beer
¼ cup brandy (plus extra for soaking)
Zest of 1 orange
Zest of 1 lemon

For Steaming and Serving

Butter, for greasing the bowl
Extra brandy, for flaming (optional)
Brandy butter, custard, or heavy cream, to serve

Ingredient Notes

Dried fruits: A good mix gives the best texture and flavor. I like using both raisins and sultanas — they plump up beautifully after soaking.
Brandy: Don’t skip this! It gives the pudding that signature warmth and depth. You can use rum if you prefer a slightly sweeter note.
Stout or dark beer: It adds richness and enhances the spices. I love using Guinness — it makes the pudding extra flavorful.

Spices: Freshly ground nutmeg and good-quality cinnamon make a huge difference. They’re the heart of that classic Xmas pudding aroma.
Butter: Use real butter, not margarine. It gives your pudding a velvety, moist texture that’s impossible to replicate.

Kitchen Equipment Needed

Large mixing bowl – For combining all your dried fruits, batter, and wet ingredients in one go.

Wooden spoon – Perfect for mixing that thick pudding mixture (a sturdy one makes stirring much easier!).
Grater or zester – For adding fresh lemon and orange zest — it gives your pudding that signature festive fragrance.
Pudding basin (1.5–2 liters) – The classic choice for steaming. I love my ceramic Mason Cash basin — it heats evenly and looks beautiful on the table.

Steamer or large pot with a lid – You’ll need this to gently steam the pudding for a few hours.
Trivet or heatproof plate – To keep the basin off direct heat while steaming.
Foil and parchment paper – For tightly covering the pudding basin so no steam seeps in.

String – To secure the cover and make it easy to lift out when done.
Cooling rack – For resting the pudding after steaming (this helps it firm up perfectly).

Instructions

Step 1 — Prep the dried fruit and soak

Put the raisins, sultanas, currants, chopped figs (or dates), and mixed peel into a large bowl.

Pour over the ¼ cup brandy and the ½ cup stout (or extra brandy if you prefer). Stir to combine so every fruit gets a splash.
Cover the bowl and leave to soak for at least 8 hours or overnight in the fridge.
- Pro tip: soaking overnight gives the fruit time to plump and absorb flavor — your pudding will taste deeper and more cohesive the next day.

Step 2 — Ready the pudding basin and equipment

Generously butter the inside of your pudding basin (don’t be stingy — this helps the pudding release cleanly).
Cut a circle of parchment the size of the basin opening and keep a piece of foil ready.
Prepare your steamer or large pot with a trivet in the bottom and enough water to come partway up the side of the basin (you’ll top it up before you start steaming).
- Pro tip: place the pot on the hob and bring the water to a gentle simmer while you finish the batter; you want steady steam, not a rolling boil.

Step 3 — Mix dry ingredients

In a large mixing bowl, combine the fresh breadcrumbs, flour, dark brown sugar, ground cinnamon, nutmeg, cloves, and salt. Stir until evenly mixed.
Add the orange and lemon zest and toss so the citrus oils distribute through the dry mix.
- Pro tip: rubbing the citrus zest into the sugar for a few seconds releases extra aroma — small move, big payoff.

Step 4 — Cream butter and eggs, then fold everything together

In a separate bowl, beat the softened unsalted butter until smooth. Add the eggs one at a time, beating after each addition until fully incorporated.
Stir in the soaked fruit (including any leftover soaking liquid), then fold this wet mixture into the dry ingredients. Use a wooden spoon to fold gently until everything is evenly combined — thick, glossy, and heavy.

Scrape the sides and make sure no pockets of flour remain.

Step 5 — Fill, cover, and secure the basin

Spoon the mixture into the prepared pudding basin, pressing down lightly to remove large air pockets and level the surface. Leave a little headroom (about 1–2 cm) for expansion.
Cover the basin with a layer of parchment and then a layer of foil, folding the foil edges down snugly. Tie kitchen string around the rim if you’d like extra security.

If you like the authentic look, tie a longer length of string under the rim so you can lift the basin out of the pot later.

Step 6 — Steam the pudding

Place the basin on the trivet in the large pot and pour in hot water until it reaches about halfway up the side of the basin. Cover the pot with a tight-fitting lid.
Steam gently for 4–5 hours. Check the water level every hour and top up with boiling water as needed to keep it at the same level.
- Pro tip: keep the lid on as much as possible. A steady low simmer is better than a vigorous boil — it prevents the pudding from splitting and keeps the texture even.

Step 7 — Test for doneness and cool

Carefully lift the pudding from the pot (use oven mitts!). Remove the foil and parchment briefly and poke the center with a skewer — it should come out clean or with just a few moist crumbs.
Replace the cover and allow the pudding to cool down to room temperature before storing. Cooling gently helps the pudding set and makes it easier to wrap for aging.

Step 8 — Age and store (optional but traditional)

Once cooled, replace the cover with fresh parchment and foil, tie on the string again if needed, and store in a cool, dark place for up to a month — many traditional Christmas puddings benefit from at least 2–3 weeks of resting.
If you like, give the pudding a weekly splash of brandy (a tablespoon or two) to keep it moist and boozy.
- Pro tip: aging mellows the spices and lets the brandy and citrus meld — it transforms a good pudding into a great one.

Step 9 — Reheat and serve (on the day)

To reheat: steam the pudding again for 1.5–2 hours, or microwave in short bursts if you’re in a hurry (cover and check often).
For the classic presentation, warm a little extra brandy in a small pan, pour it over the hot pudding, ignite carefully, and bring to the table while flaming (keep a safe distance and take usual cautions). Alternatively, spoon warm brandy butter, custard, or cream over each serving.
- Pro tip: always warm the brandy first and use a long match or lighter; never pour directly from the bottle while lighting.

Tips and Tricks for Success

Soak the fruits early. The longer your dried fruits soak, the deeper the flavor — overnight is perfect, but even a few hours makes a difference.
Use fresh breadcrumbs. They give the pudding a soft, moist texture instead of a dense one.
Keep your steam steady. A gentle simmer ensures even cooking — a rolling boil can make the pudding rubbery.

Don’t rush the steaming time. Christmas puddings need patience! The slow cook builds flavor and keeps everything tender.
Rest it before serving. Letting the pudding cool slightly after reheating helps it hold together better when sliced.
Feed it with brandy if aging. A tablespoon every week adds depth and keeps it moist — like flavor layering over time.

Flame safely. Always warm your brandy before lighting and use a long lighter — it’s festive, but safety first!

Ingredient Substitutions and Variations

Alcohol-free version: Replace brandy and stout with apple juice or strong black tea for the same rich flavor without alcohol.
Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free baking blend and use gluten-free breadcrumbs.

Nutty twist: Add ½ cup chopped almonds, pecans, or walnuts for extra crunch and depth.
Vegan pudding: Replace butter with vegan margarine and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Extra citrusy flavor: Add a splash of orange juice along with the zest for brightness.

Mini puddings: Divide the mixture into ramekins and steam for about 1½ hours — perfect for individual Xmas desserts.
Chocolate version: Stir in ¼ cup cocoa powder or dark chocolate chips for a modern take on the traditional Christmas pudding recipe.

Serving Suggestions

With brandy butter: My personal favorite — a generous spoonful of brandy butter melting over a warm slice of pudding feels like pure Christmas magic.

With creamy custard: The silky custard adds a lovely contrast to the dense, fruity pudding — perfect for those who prefer something less boozy.
With whipped cream or ice cream: I love serving mine with a scoop of vanilla ice cream — the cold creaminess against the warm pudding is heavenly.
With a drizzle of caramel sauce: For a modern twist, drizzle homemade caramel or toffee sauce over each serving — it turns this traditional dessert into a real showstopper.

With hot tea or mulled wine: Pair your Xmas pudding with a cozy mug of spiced tea or a warm glass of mulled wine for that perfect winter dessert moment.

Storage and Reheating Instructions

To store: Once completely cool, wrap the pudding tightly in fresh parchment paper and foil. Store in a cool, dry place for up to 1 month.
For longer storage: Refrigerate for up to 3 months or freeze for up to 6 months. Thaw overnight in the fridge before reheating.

To reheat (traditional method): Steam the pudding again for 1½–2 hours before serving — it’ll taste just as rich and moist as day one.
Quick reheating: Microwave individual slices for 30–60 seconds until warm. Cover with a damp paper towel to keep them soft.
Leftover tip: Crumble leftover pudding into vanilla ice cream or yogurt for a festive dessert parfait — a great way to use every last bite!

Frequently Asked Questions

How far in advance can I make Christmas pudding?

You can make it up to a month ahead — even longer if stored properly. In fact, many people believe a traditional Christmas pudding tastes better after a few weeks because the flavors have time to mature.

Can I make it without alcohol?

Absolutely! Replace the brandy and stout with strong black tea, orange juice, or apple juice. You’ll still get a lovely rich flavor without the booze.

How do I know when my pudding is done steaming?

Insert a skewer or toothpick into the center — if it comes out clean or with just a few moist crumbs, it’s ready. The top should feel firm but springy to the touch.

Can I bake the pudding instead of steaming it?

Steaming is traditional and gives the pudding its soft, moist texture, but you can bake it in a water bath at 325°F (160°C) for about 2½–3 hours if you prefer.

What’s the best way to flame the pudding safely?

Warm the brandy in a small saucepan, pour it over the hot pudding, and carefully ignite it with a long lighter or match. The blue flame lasts a few seconds — a stunning finish for your Xmas pudding!

How do I store leftovers?

Wrap leftovers tightly in foil or plastic wrap and refrigerate for up to 3 days. You can also freeze them for up to 3 months — just thaw and reheat before serving.

Did you try this recipe? I’d love to know how it turned out! Share your festive pudding stories or your favorite Christmas desserts ideas in the comments below — I can’t wait to hear how you made it your own!

Christmas Pudding Recipe

There’s a certain charm that comes with a slice of rich, boozy pudding served after Christmas dinner — that comforting warmth that instantly feels like the holidays.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 5

Total Time 5 30

Course Dessert

Cuisine British

Servings 10 servings

Calories 420 kcal

Equipment

Large mixing bowl
Wooden spoon
Grater or zester
Pudding basin (1.5–2 liters)
Steamer or large pot with a lid
Trivet or heatproof plate
Foil and parchment paper
String
Cooling Rack