You’ll find a dozen traditional Christmas puddings here, each with clear steps and familiar ingredients like dried fruit, spices, suet or alternatives, and optional spirits. You can choose classic steamed plum pudding, a boiled figgy version, or lighter vegan and citrus options. Follow simple mixing, steaming or boiling, and aging tips to develop flavor, then serve with custard, brandy butter, or cream — next, pick a recipe and get your steaming pot ready.
Classic Victorian Plum Pudding
A rich, old-fashioned Christmas pudding that’s steamed to dense, fruity perfection — a Victorian classic.
Ingredients:
- 8 oz (225 g) breadcrumbs (fresh or stale)
- 8 oz (225 g) suet or cold unsalted butter, finely chopped
- 8 oz (225 g) dark brown sugar
- 8 oz (225 g) currants
- 8 oz (225 g) raisins
- 4 oz (115 g) mixed candied peel, finely chopped
- 4 oz (115 g) chopped blanched almonds (optional)
- 1 small apple, peeled and grated
- 1 small carrot, peeled and grated (optional, for moisture)
- 3 large eggs, beaten
- 6–8 tbsp stout, porter, or dark ale (or orange juice for a nonalcoholic version)
- 2 tbsp brandy or rum (optional, plus extra for flaming)
- Zest of 1 lemon and 1 orange
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 4 tbsp milk (or enough to achieve a dropping consistency)
- Extra butter and a round of greaseproof paper and foil for the pudding basin
How to Make:
- Grease a 2-pint (about 1 liter) pudding basin with butter and set aside.
- In a large bowl, mix breadcrumbs, suet or butter, brown sugar, currants, raisins, candied peel, and almonds.
- Stir in the grated apple and carrot until distributed evenly.
- Add the lemon and orange zest, spices, and salt; mix well.
- Beat the eggs and stir them into the mixture with the stout (or juice), brandy (if using), and milk to a firm but moist dropping consistency.
- Pack the mixture firmly into the prepared basin and level the top.
- Cover the basin with a layer of buttered greaseproof paper, then foil, and secure with string; poke a small hole in the top of the foil to let steam escape.
- Place the basin in a large saucepan, stand it on a trivet or folded towel, and pour in boiling water to come halfway up the side of the basin.
- Cover the pan and steam gently for 4 hours, topping up the water as needed to maintain the level.
- Remove the pudding, cool briefly, then replace the coverings and store in a cool place for at least a week (optional) to mature — re-steam for 2 hours before serving.
- To serve, turn the pudding out onto a plate, warm a little brandy, pour over the pudding, and carefully flame it for a dramatic finish.
Enjoy the cozy, fruity warmth — dig in and let the Victorian tradition shine.
Boiled Figgy Pudding
Boiled Figgy Pudding — a cozy, old-fashioned steamed Christmas treat bursting with figs and warm spices.
Ingredients:
- 8 oz (225 g) dried figs, chopped
- 1 cup (240 ml) boiling water
- 2 tbsp dark rum or orange juice (optional)
- 6 tbsp (85 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar
- 2 large eggs, beaten
- 1 cup (125 g) all-purpose flour
- 1/2 cup (50 g) fine breadcrumbs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- Zest of 1 orange
- 1/2 cup (75 g) chopped toasted nuts (optional — almonds or walnuts)
- Butter or oil for greasing the pudding basin
- Extra flour or breadcrumbs for dusting the basin
- Sauce to serve (brandy butter, custard, or cream)
How to Make:
- Put the chopped figs in a bowl and pour over the boiling water; stir in rum or orange juice if using. Let sit 15 minutes to plump.
- Grease a 1.5–2 quart (1.5–2 L) pudding basin and dust lightly with flour or breadcrumbs.
- Cream the softened butter and brown sugar together until smooth.
- Beat in the eggs a little at a time until combined, then stir in the orange zest.
- In a separate bowl, whisk together flour, breadcrumbs, baking powder, baking soda, spices, and salt.
- Fold the dry ingredients into the butter mixture, then stir in the soaked figs (with any remaining liquid) and the toasted nuts if using.
- Spoon the mixture into the prepared basin, level the top, and cover with a layer of parchment and foil or a tight-fitting lid secured with string.
- Place the basin in a large pot, stand it on a trivet or folded towel, and add boiling water to come halfway up the sides of the basin.
- Cover the pot and simmer gently for 2 to 2½ hours, topping up with boiling water as needed to maintain the level.
- Remove the basin carefully, unwrap, and let rest for 10 minutes before turning out onto a plate.
- Serve warm with brandy butter, custard, or cream — and if you like, flame with a little warmed brandy for a theatrical finish.
Enjoy that warm, spiced figgy pudding — perfect for a festive finale!
Suet and Treacle Christmas Pudding
A rich, old-fashioned suet and treacle Christmas pudding that’s dark, sticky, and wonderfully nostalgic.
Ingredients:
- 225 g (8 oz) shredded beef suet or vegetarian suet
- 225 g (8 oz) soft breadcrumbs
- 225 g (8 oz) dark brown sugar
- 225 g (8 oz) mixed dried fruit (currants, sultanas, raisins)
- 100 g (3½ oz) mixed peel
- 100 g (3½ oz) chopped dried figs or dates (optional)
- 100 g (3½ oz) chopped almonds or walnuts (optional)
- Zest of 1 lemon and 1 orange
- 2 tsp mixed spice (or 1 tsp cinnamon + 1 tsp nutmeg)
- 1 tsp ground ginger
- Pinch of salt
- 3 large eggs, beaten
- 150 ml (5 fl oz) stout or dark ale (or strong tea)
- 100 ml (3½ fl oz) black treacle (molasses can be used)
- 2 tbsp brandy, rum, or orange juice (optional)
- Butter for greasing
- Extra brandy to flame or feed the pudding after steaming (optional)
How to Make:
- Grease a 1.2–1.5 litre (2–2.5 pint) pudding basin well with butter.
- In a large bowl, mix suet, breadcrumbs, brown sugar, mixed dried fruit, mixed peel, chopped dried fruit and nuts (if using).
- Stir in lemon and orange zest, mixed spice, ground ginger and a pinch of salt so everything is evenly combined.
- Whisk the eggs then add to the dry mix along with the stout (or tea), treacle and brandy or orange juice if using.
- Stir well until the mixture is moist and holds together—add a splash more liquid if it seems too dry.
- Spoon the mixture into the prepared basin, press down lightly, and level the top. Cover with a double layer of greased baking parchment and foil, tying with string around the rim, or fit a tight lid if you have one.
- Place the basin in a large pan and pour in boiling water to come halfway up the sides. Cover and steam gently for 4–5 hours, topping up water as needed.
- To check, insert a skewer—if it comes out clean and the pudding feels firm, it’s done. Remove from the pan, cool slightly, then turn out or leave in the basin until ready to serve.
- Reheat by steaming for 1–2 hours before serving. Warm a little brandy, pour over and flame if you like, then slice and serve with brandy butter, custard or cream.
Enjoy a slice of warm, treacly Christmas tradition—perfect with a spoonful of brandy butter.
Brandy-Soaked Fruit Pudding
A boozy, fruit-packed pudding that melts in your mouth—best made a day ahead for extra cheer.
Ingredients:
- 225 g (8 oz) currants
- 225 g (8 oz) raisins or sultanas
- 110 g (4 oz) mixed candied peel, finely chopped
- 100 g (3½ oz) glacé cherries, halved
- 150 ml (5 fl oz) brandy, plus extra for flaming/serving
- 175 g (6 oz) dark brown sugar
- 175 g (6 oz) unsalted butter, softened
- 3 large eggs
- 175 g (6 oz) fresh or stale breadcrumbs
- 75 g (2½ oz) plain (all-purpose) flour
- 1 tsp baking powder
- 1 tsp mixed spice (or cinnamon + nutmeg)
- ½ tsp ground ginger
- Zest of 1 lemon and 1 orange
- 2 tbsp black treacle or molasses (optional, for color and depth)
- 50 ml (2 fl oz) stout or dark ale (optional)
- 50 g (1¾ oz) chopped toasted almonds (optional)
- Pinch of salt
- Butter for greasing
- Extra flour or greaseproof paper for lining
- Small square of parchment and kitchen string for covering during steaming
How to Make:
- Put the currants, raisins/sultanas, candied peel and glacé cherries in a large bowl. Pour over the brandy, stir, cover and leave to macerate for at least 2 hours or ideally overnight.
- Grease a 1.2–1.5 litre (2–3 pint) pudding basin and line the base with a small circle of greaseproof paper or flour the basin lightly.
- Cream the softened butter with the brown sugar until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon and orange zest, black treacle (if using) and stout (if using).
- Fold in the breadcrumbs, flour, baking powder, mixed spice, ground ginger, chopped almonds (if using) and a pinch of salt.
- Add the soaked fruit and any remaining brandy to the batter and mix until evenly combined.
- Spoon the mixture into the prepared pudding basin, pressing down gently to remove any air pockets and level the top.
- Cover the basin with a double layer of greaseproof paper and foil (or a cloth), pleated in the centre, and secure with kitchen string.
- Place the basin in a large saucepan on a trivet or folded towel, add boiling water to come halfway up the side of the basin, cover the pan and steam gently for 4–5 hours, checking the water level occasionally and topping up with boiling water as needed.
- When cooked, test with a skewer — it should come out hot. Remove from the pan, replace the paper and foil with a fresh lightly buttered sheet, then cool. Store in a cool place; for best flavour, pour a little extra brandy over the pudding and re-cover. Age for a few days or up to a month, turning occasionally and adding more brandy if dry.
- To reheat on the day, steam for 1–2 hours until piping hot, or microwave in bursts until hot through. For a dramatic finish, warm some brandy, pour over the pudding, ignite and serve flaming (take care and keep a safe distance).
- Unmold onto a serving plate, dust with a little extra powdered sugar if you like, and serve with brandy butter, cream or custard.
Enjoy—this rich, boozy classic only gets better with time and makes the perfect festive centrepiece.
Orange and Cranberry Christmas Pudding
Zesty, fruity Christmas pudding with a bright cranberry bite.
Ingredients:
- 200 g mixed dried fruit (sultanas, raisins, currants)
- 150 g dried cranberries
- Zest of 2 oranges
- 120 ml freshly squeezed orange juice
- 100 g soft brown sugar
- 100 g suet or vegetarian suet
- 150 g fresh breadcrumbs
- 75 g plain flour
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3 large eggs, beaten
- 50 g chopped toasted almonds (optional)
- 2 tbsp brandy, dark rum, or orange liqueur (plus extra for flaming/serving)
- Butter or oil for greasing
- A double layer of greaseproof paper and a layer of foil for steaming
How to Make:
- Combine the dried fruit, dried cranberries and orange zest in a bowl; pour over the orange juice and the 2 tbsp of brandy, stir and let soak for at least 1 hour or overnight in the fridge.
- Mix the brown sugar, suet, breadcrumbs, flour, mixed spice, cinnamon, nutmeg and salt in a large bowl.
- Stir the soaked fruit and any remaining liquid into the dry mix, then add the beaten eggs and chopped almonds if using; mix until evenly combined.
- Grease a 1–1.2 litre pudding basin and spoon the mixture in, pressing down lightly; cover the top with a circle of greaseproof paper and a layer of foil, pleated in the middle to allow expansion, and tie with kitchen string.
- Place the basin in a large saucepan on a folded tea towel, pour in boiling water to come halfway up the side of the basin, cover the pan and steam gently for 4 hours, topping up water as needed.
- Remove the pudding from the pan, unwrap and let cool slightly before storing; for best flavor, replace the paper and foil and keep in a cool place for a few days up to a few weeks, occasionally feeding with a splash of brandy.
- To reheat on the day, steam for 2 hours or microwave portions until hot through; to serve, warm a little brandy, pour over the pudding and flambee if you like.
Enjoy a warming slice of zesty, cranberry-studded Christmas pudding!
Sticky Toffee Christmas Pudding
A sticky, indulgent twist on Christmas pudding — moist fruit cake topped with warm toffee for maximum festive cheer.
Ingredients:
- 225g (8 oz) mixed dried fruit (raisins, sultanas, currants)
- 75g (2.5 oz) chopped dates or prunes
- Zest and juice of 1 orange
- 75ml (1/3 cup) dark rum or brandy (plus extra for flaming or feeding)
- 175g (6 oz) self-raising flour
- ½ tsp baking powder
- 1 tsp mixed spice
- ¼ tsp ground cinnamon
- 100g (3.5 oz) soft brown sugar
- 75g (2.5 oz) unsalted butter, melted and cooled
- 2 large eggs, beaten
- 50g (1.75 oz) fresh white breadcrumbs
- 50g (1.75 oz) chopped toasted almonds or mixed nuts (optional)
- 1 tbsp black treacle or molasses (optional, for extra depth)
- Pinch of salt
For the sticky toffee sauce:
- 100g (3.5 oz) unsalted butter
- 100g (3.5 oz) soft brown sugar
- 150ml (2/3 cup) double cream (heavy cream)
- 1 tsp vanilla extract
- Pinch of salt
How to Make:
- Put the dried fruit and chopped dates in a bowl, add the orange zest and juice, and pour over the rum or brandy. Mix, cover, and leave to soak for at least 1 hour or overnight in the fridge.
- Grease a 1-litre (about 1.75-pint) pudding basin and line the base with a round of baking paper.
- In a large bowl, sift together the self-raising flour, baking powder, mixed spice, cinnamon and salt.
- Stir in the brown sugar, breadcrumbs and chopped nuts if using.
- Add the melted butter, beaten eggs and treacle (if using) to the soaked fruit and mix well.
- Fold the fruit mixture into the dry ingredients until just combined.
- Spoon the mixture into the prepared basin, press down lightly, and level the top. Cover with a double layer of baking paper and a layer of foil, secure with string around the rim.
- Place the basin in a large saucepan, stand it on a trivet or an upturned saucer, and pour in enough boiling water to come halfway up the side of the basin.
- Simmer gently, covered, for 3 to 3½ hours, topping up the water as needed so it doesn’t boil dry.
- Remove from the pan, cool slightly, then replace the paper and foil with fresh paper, store in a cool place. Feed with a little extra rum or brandy once a week if keeping for longer.
- To make the toffee sauce, melt the butter and sugar together in a saucepan over low heat until the sugar dissolves.
- Stir in the cream, bring to a gentle simmer for 2–3 minutes until thickened slightly, then add vanilla and a pinch of salt. Keep warm.
- To serve, steam the pudding for 20–30 minutes to reheat if chilled, turn out onto a plate, and pour over plenty of warm toffee sauce. Flame with warmed rum if you like a bit of theatre (take care).
- Slice and serve with extra sauce and maybe a scoop of ice cream or dollop of crème fraîche.
Enjoy that gooey, boozy slice of festive heaven — sticky, sweet, and utterly comforting.
Whiskey and Raisin Pudding
Warm, boozy and studded with plump raisins — a cozy twist on classic Christmas pudding.
Ingredients:
- 1 cup (150 g) raisins
- 1/4 cup (60 ml) whiskey (plus extra for flaming or serving, optional)
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (50 g) fine breadcrumbs
- 1/2 cup (50 g) chopped toasted almonds or mixed nuts (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1/2 cup (120 ml) full-fat milk (or a little more if batter is very thick)
- Zest of 1 orange
- 1 tablespoon molasses or golden syrup (or dark treacle)
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (optional, if you prefer a fruitier note)
How to Make:
- Put the raisins in a small bowl and pour the whiskey over them; let them soak for at least 30 minutes (or up to overnight) so they plump and soak up the booze.
- In a large bowl, whisk together flour, brown sugar, breadcrumbs, baking powder, cinnamon, nutmeg and salt.
- Stir in the chopped nuts, orange zest and soaked raisins (including any leftover whiskey).
- In a separate bowl, mix the melted butter, eggs, milk, molasses and vanilla (and orange juice if using) until combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined — the batter should be thick but spoonable; add a splash more milk if it’s too stiff.
- Grease a 1.2–1.5 litre (4–6 cup) pudding basin or heatproof bowl and spoon the batter in, smoothing the top. Cover tightly with a double layer of foil, pleated in the middle to allow for rising, and secure with kitchen string.
- Place the basin in a large pot on a trivet or folded towel, pour in boiling water to come halfway up the side of the basin, cover the pot and steam gently for about 2 hours, topping up water as needed.
- Carefully remove the basin, remove the foil and let the pudding rest for 10 minutes before inverting onto a plate.
- To serve, warm a little extra whiskey, pour it over the pudding and, if you like, ignite briefly for a dramatic flaming finish (exercise caution). Alternatively, serve with custard, cream or brandy butter.
Enjoy slices warm with your favorite festive sauce — boozy, comforting and utterly delicious.
Wholewheat Frumenty Pudding
Wholewheat Frumenty Pudding — a cozy, nutty take on the old-fashioned Christmas porridge with a wholesome twist.
Ingredients:
- 1 cup wholewheat (whole wheat) grits or cracked wheat
- 4 cups milk (dairy or plant-based)
- 1/2 cup heavy cream or extra milk (optional for richness)
- 1/2 cup brown sugar or muscovado sugar
- 1/4 cup raisins or currants
- 1/4 cup chopped mixed peel or chopped dried apricots
- 2 tbsp butter or vegan spread
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs, beaten
- Zest of 1 orange
- 1 tsp vanilla extract
- 1/4 cup chopped toasted almonds or walnuts (optional)
- Extra butter or oil for greasing the pudding basin
How to Make:
- Grease a 1.5–2 quart pudding basin or ovenproof dish with butter or oil.
- Rinse the wholewheat grits briefly under cold water and drain.
- In a heavy saucepan, combine the grits, milk, cream (if using), salt, cinnamon, and nutmeg.
- Bring to a gentle simmer over medium heat, stirring so it doesn’t stick, then reduce heat and cook 15–20 minutes until thick and the grains are tender.
- Stir in the brown sugar, raisins, chopped peel, orange zest, vanilla, and butter; cook 2–3 minutes more to meld flavors.
- Remove from heat and let the mixture cool slightly for 5 minutes.
- Temper the beaten eggs by stirring a few spoonfuls of the hot mixture into the eggs, then slowly mix the warmed eggs back into the saucepan.
- Fold in the chopped nuts if using.
- Spoon the mixture into the prepared pudding basin, level the top, and cover with a double layer of greaseproof paper and foil, or secure a lid.
- Steam the pudding over simmering water for 2 hours (check water level occasionally), or bake in a water bath at 160°C / 325°F for about 1¼–1½ hours until set.
- Remove from the heat, let rest 10 minutes, then turn out onto a serving plate.
- Serve warm with cream, brandy butter, custard, or a spoonful of jam.
Enjoy this warm, comforting frumenty pudding — perfect for a hearty festive finish!
Dark Chocolate and Cherry Pudding
Dark Chocolate and Cherry Pudding — rich, fudgy, and festive with a boozy cherry kick.
Ingredients:
- 150 g dark chocolate (70%), chopped
- 100 g unsalted butter, cubed
- 150 g soft brown sugar
- 3 large eggs
- 75 g plain flour
- 25 g cocoa powder, sifted
- 1 tsp baking powder
- 100 ml strong black coffee or espresso, cooled
- 100 g glacé cherries, halved (reserve a few whole for garnish)
- 50 g mixed dried fruit (optional)
- 2 tbsp brandy, rum, or kirsch (optional)
- Pinch of salt
- Butter and cocoa or flour for greasing the pudding basin
How to Make:
- Grease a 1-litre pudding basin with butter and dust lightly with cocoa or flour.
- Melt the dark chocolate and butter together in a heatproof bowl over simmering water (or gently in bursts in the microwave). Stir until smooth; set aside to cool a little.
- Whisk the soft brown sugar and eggs until pale and slightly thickened.
- Fold the melted chocolate into the egg mixture until combined.
- Sift in the plain flour, cocoa powder, baking powder and a pinch of salt; fold gently to a smooth batter.
- Stir in the cooled coffee and the spirit (if using) until the batter is glossy and pourable.
- Fold through the halved glacé cherries and mixed dried fruit if using.
- Spoon the batter into the prepared basin, level the top, and cover with a layer of baking paper and a piece of foil, pleated in the middle to allow expansion; secure with string.
- Place the basin in a deep saucepan, pour in boiling water to come halfway up the side of the basin, cover the pan and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, topping up water as needed.
- Test the pudding with a skewer — it should come out with a few moist crumbs. Remove carefully and leave to cool slightly before turning out.
- Serve warm with cream, custard, or vanilla ice cream, and garnish with reserved cherries.
Enjoy a gooey slice that tastes like Christmas wrapped in chocolate and cherry cheer!
Spiced Apple and Walnut Pudding
Warm, cozy Spiced Apple and Walnut Pudding — a fragrant, comforting holiday treat with tender apples and crunchy walnuts.
Ingredients:
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (or allspice)
- 1/2 tsp salt
- 2 large apples (about 300–350 g), peeled, cored and diced
- 3/4 cup (90 g) chopped walnuts, toasted if you like
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) plain yogurt or sour cream
- 2 large eggs
- 1/4 cup (60 ml) melted butter (or neutral oil)
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for brightness)
- 1/3 cup (80 g) raisins or sultanas (optional)
- Butter or oil for greasing
- Optional: extra brown sugar and butter to sprinkle on top before steaming or baking
How to Make:
- Grease a 1.5–2 liter pudding basin or a deep ovenproof dish and preheat the oven to 350°F (175°C) if baking, or prepare a steamer if steaming.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
- Stir in the diced apples, chopped walnuts, and raisins (if using) until they’re evenly coated in the dry mix.
- In a separate bowl, whisk milk, yogurt, eggs, melted butter, vanilla, and lemon zest until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined — don’t overmix.
- Spoon the batter into the prepared basin or dish, smoothing the top; sprinkle a little extra brown sugar and a few small butter bits on top if you like a caramelized finish.
7a. To steam: cover the basin with a double layer of foil and tie with kitchen string, or secure a lid. Place in a steamer over simmering water and steam for about 1½ to 2 hours, topping up water as needed.
7b. To bake (easier): place the pudding basin or dish inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the basin. Bake for 50–60 minutes, or until a skewer comes out clean and the top is set.
8. Remove from heat and let rest for a few minutes, then turn out onto a plate if you used a basin, or serve straight from the dish.
9. Serve warm with custard, cream, ice cream, or a drizzle of honey or caramel.
Enjoy a steaming slice — this spiced apple and walnut pudding feels like a hug in dessert form.
Madeira and Mixed Fruit Pudding
Madeira and Mixed Fruit Pudding — a cozy, boozy Christmas classic with rich fruit and warm spice.
Ingredients:
- 225 g (8 oz) mixed dried fruit (raisins, sultanas, currants)
- 100 g (3½ oz) candied peel, chopped
- 100 g (3½ oz) dried cherries or cranberries (optional)
- 100 ml (3½ fl oz) Madeira wine (plus extra for flaming/serving)
- 150 g (5 oz) fresh breadcrumbs
- 100 g (3½ oz) self-raising flour
- 100 g (3½ oz) soft brown sugar
- 100 g (3½ oz) suet or chilled grated butter (vegetarian alternative)
- 2 large eggs, beaten
- Zest of 1 orange and 1 lemon
- 1 tsp mixed spice (or ground cinnamon + nutmeg)
- ½ tsp ground ginger (optional)
- Pinch of salt
- 2 tbsp milk (if needed)
- Butter for greasing
- A strip of parchment or baking paper and foil to cover the pudding basin
How to Make:
- Put the mixed dried fruit, candied peel and dried cherries/cranberries into a bowl. Pour over the Madeira wine, stir, cover and leave to soak for at least 1 hour or overnight for best flavour.
- In a large bowl mix the breadcrumbs, flour, brown sugar, suet (or grated butter), mixed spice, ground ginger and a pinch of salt.
- Stir in the orange and lemon zest so the citrus oils scent the mixture.
- Add the soaked fruit with any leftover wine and the beaten eggs. Mix well to a thick, spoonable consistency. Add up to 2 tbsp milk only if mixture seems too dry.
- Grease a 1.2–1.5-litre (2–3 pint) pudding basin and spoon in the mixture, pressing down lightly and smoothing the top.
- Cover the basin with a circle of greased parchment or baking paper, then a layer of foil, pleating in the center to allow expansion. Secure with string.
- Place the basin in a deep saucepan and pour boiling water to come halfway up the side of the basin. Cover the pan and steam gently for 4 hours, topping up water as needed.
- Remove from the pan, carefully unwrap and leave to cool. Replace the paper and foil, then store in a cool place — re-steam for 2 hours to reheat before serving.
- To serve, turn the pudding out onto a plate, sprinkle with a little warmed Madeira, and flambé if desired (exercise caution) or simply slice and serve with brandy butter, cream or custard.
Serve with a warm smile — this pudding’s boozy fruitiness is Christmas on a spoon!
Vegan Mixed Fruit Christmas Pudding
A festive, fruity vegan Christmas pudding that’s moist, spiced, and perfect for holiday celebrations.
Ingredients:
- 2 cups (300 g) mixed dried fruit (raisins, currants, chopped dates, sultanas)
- 1/2 cup (75 g) chopped dried apricots or glacé cherries (optional)
- 1 cup (240 ml) fresh orange juice
- Zest of 1 orange and 1 lemon
- 1/3 cup (80 ml) dark rum or apple juice for alcohol-free
- 1 1/2 cups (180 g) plain all-purpose flour
- 1 cup (100 g) fresh breadcrumbs or vegan breadcrumbs
- 1/2 cup (100 g) light brown sugar, packed
- 1 tsp baking powder
- 1 tsp mixed spice (or 1/2 tsp cinnamon + 1/2 tsp nutmeg)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup (120 ml) unsweetened applesauce (acts as binder)
- 1/4 cup (60 ml) vegetable oil or melted coconut oil
- 2 tbsp ground flaxseed + 6 tbsp water (flax “egg”)
- 1/4 cup (60 g) chopped toasted nuts (walnuts or pecans) — optional
- 2 tbsp molasses or black treacle (or dark syrup)
- 1 tbsp brandy or extra orange juice for finishing (optional)
How to Make:
- Soak the mixed dried fruit and chopped apricots in the orange juice plus the rum (or extra juice) for at least 2 hours, or overnight for best flavor.
- Make the flax egg: mix ground flaxseed with 6 tbsp water and set aside for 5 minutes until gelled.
- Preheat the oven to 325°F (160°C). Grease a 1.2–1.5 liter (1.25–1.5 qt) pudding basin or deep ovenproof bowl and line the base with a circle of parchment.
- In a large bowl, stir together the flour, breadcrumbs, brown sugar, baking powder, mixed spice, cinnamon, ginger, and salt.
- Add the soaked fruit (including any remaining liquid), orange and lemon zest, applesauce, oil, molasses, flax egg, and chopped nuts if using. Mix until everything is well combined — the mixture should be moist but hold together.
- Spoon the mixture into the prepared pudding basin, pressing down lightly to remove air pockets. Smooth the top and cover with a double layer of parchment and foil, pleating the top to allow expansion; secure with string.
- Place the basin in a large roasting tin and pour hot water into the tin to come halfway up the sides of the basin (for steaming).
- Steam in the oven for 2 to 2½ hours, checking the water level occasionally and topping up with hot water if needed.
- Remove the pudding from the oven, allow to cool slightly, then replace the paper and foil with a fresh layer and store in a cool place for up to a week (flavors improve), or serve hot straight away.
- To reheat, steam the pudding for 1–1¼ hours. Optionally, warm the brandy, pour over the pudding, and carefully ignite to flambé just before serving.
Enjoy a slice of this warm, spiced vegan pudding — perfect with vegan custard or a dollop of cream!
Conclusion
You’ll find a pudding here that suits your taste and skill. Pick a recipe, gather dried fruit, spices, suet or a vegan fat, and any spirit you like. Stir, steam or boil as directed, then cool and mature if the recipe says so. Reheat gently on the day, serve with custard, cream, or brandy butter, and light a sprig of mint or orange peel for a bright finish. Store leftovers in an airtight tin.