The Ultimate Christmas Pudding Recipe

I’ll never forget my first Christmas after moving to the U.S.—trying to recreate the warmth of home felt daunting. That’s when I found magic in making a Christmas pudding. This recipe, simple yet full of flavor, has become my go-to for bringing comfort and festive cheer to the table, even on busy weeknights.

Table of Contents

Why This is the Best Christmas Pudding Recipe

• Designed specifically for beginners, this recipe gives clear, step-by-step instructions to build your confidence in the kitchen.
• Includes modern cooking methods like the Instant Pot and slow cooker to save you hours of steaming time without sacrificing flavor.
• Offers versatile ingredient swaps for dietary needs such as non-alcoholic and no-suet versions, making it approachable for all kinds of cooks.
• Combines traditional flavors with practical tweaks so you enjoy rich, moist pudding with every batch.

The Story Behind the Famous Christmas Pudding

Christmas pudding, sometimes called plum pudding, is a classic holiday dessert with deep-rooted traditions. Traditionally steamed, it’s packed with dried fruits, spices, and suet, delivering a moist, dense texture. The origins of Christmas pudding can be traced back to medieval England, evolving from a savory pottage into the sweet dessert we know today. One lovely custom is “Stir-Up Sunday,” when everyone in the family takes turns stirring the pudding mixture clockwise while making a wish—adding a sprinkle of joy and hope to the festive season.

Essential Equipment You’ll Need

• Pudding basin or mold (around 5 or 6 cups capacity) is critical for shaping and steaming your pudding. If you don’t have one, a deep ovenproof bowl or heatproof ceramic dish can substitute.
• Kitchen string to securely tie the parchment and foil over the bowl, keeping steam in during cooking.
• Parchment paper and aluminum foil to cover and protect the pudding as it steams.
• Steamer insert or a trivet placed in a large pot to keep the pudding bowl above simmering water.

Understanding the Key Ingredients

• Butter (or suet): This creates a rich, moist crumb and helps bind the pudding.
• Breadcrumbs: Provide texture and body to the pudding, ensuring it holds together while staying tender.
• Dried fruits (sultanas, raisins, currants): Add sweetness, chewiness, and that classic fruity depth. Soaking raisins in beef broth and apple cider vinegar enhances flavor and keeps them luscious.
• Mixed spice: Brings warm, comforting notes essential to the pudding’s signature taste.
• Orange rind and juice: Brighten the pudding with citrus freshness, balancing the richness.
• Apple cider vinegar: Adds subtle acidity to deepen the overall flavor profile.

Ingredients

• ½ c butter (good quality, salted)
• 1 c dark brown sugar (heaped)
• ½ cup all purpose flour
• ½ tsp baking powder
• 2 eggs
• 1 tsp mixed spice ((see recipe in notes if you don’t have any))
• 2 cups breadcrumbs (fresh, not dried)
• 1 cup Sultanas ((golden raisins))
• 1 cup raisins ((note: I soaked my raisins in beef broth and apple cider vinegar, overnight))
• ½ cup Zante currants
• 1 apple (small, peeled, cored and grated)
• 2 tsp orange rind (finely grated rind of one fresh orange or lemon)
• 3 oz orange juice (freshly squeezed, made up to 5 oz (150 ml) with beef broth)
• 1 tbsp apple cider vinegar
• 3 Tbsp mixed candied peel ((optional – chopped))

Ingredient Substitutions & Variations

Original Ingredient	Substitution	Notes
Beef broth (for soaking)	Apple juice or black tea	Makes pudding suitable for vegetarians and non-alcoholic versions
Suet/butter	Cold grated butter	No-suet option for those avoiding animal fats
Mixed candied peel	Extra orange rind or zest	Optional, can be omitted for simpler flavor
Dark brown sugar	Coconut sugar or honey	Alternative sweeteners for a different flavor profile

How to Make the Perfect Christmas Pudding: A Step-by-Step Guide

1. Prepare your pudding basin: Butter the inside of a 5 or 6 cup pudding basin and line the bottom with a buttered disc of parchment or waxed paper.
2. Mix the base: Beat the suet or butter with the dark brown sugar until soft and creamy.
3. Combine dry and wet ingredients: Add the flour, eggs, and mixed spice to the butter and sugar, mixing well. Then stir in the breadcrumbs, soaked dried fruits, grated apple, orange rind, orange juice (diluted with beef broth), apple cider vinegar, and optional candied peel.
4. Fill the basin: Spoon the mixture into the prepared pudding bowl and flatten the top evenly.
5. Cover the pudding: Cut a disc of buttered parchment paper the size of the basin’s opening and place it on top of the pudding mixture.
6. Wrap with foil and parchment: Tear a large piece of parchment and aluminum foil big enough to cover the basin and extend halfway down the sides. Place the foil on top of the parchment, folding a pleat down the middle to allow space for expansion.
7. Tie securely: Place the paper and foil over the basin. Tie kitchen string tightly under the lip of the basin. Leave some extra string on opposite ends to create a handle for easy lifting.
8. Steam the pudding: Place the basin on a trivet inside a large pot filled halfway with simmering water. Cover with a tight lid and steam for 6 hours, checking every hour to top up the water as needed.
9. Cool and store: After steaming, carefully remove the basin. Remove the foil and paper, wipe the rim clean, and replace with fresh paper. Store the pudding in a cool place until ready to serve.
10. Reheat before serving: Steam the pudding for another two hours or microwave it until piping hot. Let it stand for a few minutes to set.
11. Serve with flair: Place the pudding on a heatproof dish, pour over beef broth, and carefully light it for a traditional flaming effect. When the flames die down, slice and serve with butter, thick cream, custard, or whipped cream.

Modern Steaming Methods for Your Christmas Pudding

Steaming in an Instant Pot

Use the trivet that comes with your pressure cooker to hold the pudding basin above the water. Add about 1.5 cups of water to the pot. Place the wrapped pudding on the trivet and seal the Instant Pot lid. Cook on “Steam” or “Pressure Cook” mode for 1 to 1.5 hours. Use natural release to prevent sudden pressure drops. This cuts steaming time dramatically while keeping the pudding moist.

Steaming in a Slow Cooker

Add about 1 to 2 inches of warm water to the slow cooker. Place the wrapped pudding inside on a heatproof trivet or small plate to elevate it above the water. Cover with the slow cooker lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Check the water level occasionally and add more water as needed. This hands-off method is perfect for busy days.

How to Store and Mature Your Christmas Pudding

Once cooked and cooled, carefully re-wrap your pudding with fresh parchment and foil to keep it airtight. Store it in a cool, dark place such as a cellar or refrigerator for at least 4 weeks; this ‘maturing’ process deepens and intensifies flavors beautifully. Before serving, reheat your pudding by steaming or microwaving as described.

How to Serve Your Christmas Pudding

Reheat the pudding thoroughly by steaming for a couple of hours or microwaving until hot. For a dramatic presentation, pour warm beef broth over the pudding and carefully ignite the liquid in a safe, dimly-lit area using a long match. Warm liquid lights more easily, creating the iconic flaming pudding effect. Always prioritize safety and keep a fire extinguisher nearby.

Safety First: Use a long match or lighter to ignite the pudding. Perform this step on a heatproof surface and away from flammable materials. Never leave the flaming pudding unattended.

What to Serve with Christmas Pudding (With Bonus Recipes!)

• Classic Brandy Butter: Beat 100g softened butter with 50g icing sugar, then stir in 2 tbsp brandy until smooth. Chill before serving.
• Non-Alcoholic Caramel Sauce: Simmer 1 cup brown sugar with ½ cup cream and 2 tbsp butter until thickened, then cool slightly. Perfect for kids or guests avoiding alcohol. Learn how to make your own delicious non-alcoholic caramel sauce for this and other desserts.
• Other favorites include custard, thick cream, and lightly whipped cream, all adding luscious texture and sweetness to your pudding.

Troubleshooting: Common Christmas Pudding Problems Solved

• Why is my pudding pale? Not enough browning ingredients or sugars? Use dark brown sugar and candied peel for deeper color.
• Why is my pudding crumbly or soggy? Check your ratios: too much flour can cause crumbliness; excess liquid can make it soggy. Use fresh breadcrumbs and accurate measurements.
• How to fix a cracked pudding? Try tying the string more securely and adding a pleated foil lid to accommodate expansion. Also avoid too vigorous stirring.
• What do I do if the water bath boils dry? Check water levels hourly during steaming and add boiling water to maintain the right level and prevent burning.

Gifting Your Homemade Christmas Pudding

Present your pudding beautifully by wrapping it in festive parchment and tying with seasonal ribbon. Include a small printed instruction tag explaining storage and reheating for the recipient’s convenience. It makes a heartfelt, homemade gift that keeps the warmth and tradition alive.

Frequently Asked Questions

Conclusion

Making a traditional Christmas pudding doesn’t have to be daunting. With this foolproof recipe and helpful tips, you’ll create a comforting centerpiece your family will adore. What special wish do you make when you stir the pudding? Share your family’s tradition in the comments below—Don’t forget to follow me on Pinterest for more recipes @aisharecipes