British Christmas Pudding

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 09/16/24
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
British Christmas pudding on a plate

The Spruce Eats / Julia Hartbeck

Prep: 30 mins
Cook: 7 hrs
Marinate and Store: 852 hrs
Total: 859 hrs 30 mins
Servings: 8 to 12 servings

No British Christmas is complete without a Christmas Pudding. Unlike American puddings, a Christmas Pudding has a sticky, dense sponge, much like a fruitcake, made from mixed dried fruit, candied fruit peel, apple, citrus juice, and zest. Brandy and spices provide a deep, complex flavor and signature dark color.

Are There Other Names for Christmas Pudding?

Christmas Pudding originated in medieval England. As the recipe evolved through time, the name evolved along with it. Known initially as Pottage, it has also been called Plum Pudding, Figgy Pudding, and Frumenty. Traditionally, Christmas Pudding is served with a healthy drizzle of thick, delicious brandy sauce, which makes this dessert even more indulgent.

What is Stir-Up Sunday?

This dessert is traditionally made on Stir-up Sunday, the last Sunday before Advent. That's when the Christmas Pudding is assembled, and family members take turns stirring the ingredients together with a wooden spoon while making a wish. Historically, silver sixpence was added to the pudding, granting the finder a year of good luck.

Tips For Making Christmas Pudding Recipe

  • Zest before juicing - Be sure to zest your oranges and lemons first before juicing them, not the other way around.
  • Plan ahead - It goes without saying that you need to plan ahead for this traditional pudding recipe, which requires at least 4 to 5 weeks to mature and mellow.
  • Make it yourself - If you can't find mixed spice, you can make your own. In a small bowl, combine 1 tablespoon each of ground cinnamon, nutmeg, and allspice, 2 teaspoons ground mace, and 1 teaspoon each of ground cloves, coriander, and ginger.

Make Ahead

Although the number of ingredients may seem daunting, the recipe will come together quickly if you prep everything beforehand. Christmas pudding is best made well in advance so the ingredients can meld together to develop its memorable, rich, sweet, hearty flavors. Eating the pudding immediately after the first steaming may cause it to collapse.

What You'll Need To Make This Christmas Pudding Recipe
Deiss Pro Citrus Zester & Cheese Grater
A Good Microplane
Pyrex 8 Piece Smart Essentials Bowl Set, Clear
A Large Pyrex Bowl
Caraway Steamer Duo
A Slick Steamer

“I have to be honest, I was not happy about waiting four weeks to try this Christmas Pudding. Putting in all that work (okay, most of it was passive) only to wrap it up and let it sit was tough. Was it worth it? Absolutely. The brandy mellows, the flavors mingle and develop and, after all, it is tradition.” —Carrie Parente

British Christmas pudding on a decorative plate
A Note From Our Recipe Tester
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Ingredients

  • 1 pound (450 grams or 3 to 3 1/2 cups) mixed dried fruit

  • 25 grams (scant 1/2 cup) mixed candied fruit peel, finely chopped

  • 1 small apple, peeled, cored, and finely chopped

  • 1 tablespoon finely grated orange zest

  • 2 tablespoons freshly squeezed orange juice

  • 1/2 tablespoon finely grated lemon zest

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 cup brandy, more as needed

  • Softened unsalted butter, for the bowl

  • 55 grams (1/2 cup) self-rising flour, sifted

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground mixed spice

  • 110 grams (about 1 cup) beef or vegetarian suet, shredded

  • 110 grams (scant 2/3 cup) dark brown sugar, packed

  • 110 grams (1 cup) fresh breadcrumbs

  • 25 grams (1/4 cup) whole almonds, coarsely chopped

  • 2 large eggs

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for British Christmas pudding recipe gathered

    The Spruce Eats / Julia Hartbeck

  2. In a large bowl, combine 1 pound (450 grams or 3 to 3 1/2 cups) mixed dried fruit, 25 grams (scant 1/2 cup) mixed candied fruit peel, 1 small apple (peeled, cored, and finely chopped), 1 tablespoon finely grated orange zest, 2 tablespoons freshly squeezed orange juice, 1/2 tablespoon finely grated lemon zest, 1 tablespoon freshly squeezed lemon juice, and 1/4 cup brandy. Mix with a wooden spoon until well combined and moist. Cover the bowl with a clean kitchen towel and let sit at room temperature to marinate for 2 hours, preferably overnight.

    Dried fruit, candied peel, apple, and orange and lemon zests and juices in a large mixing bowl

    The Spruce Eats / Julia Hartbeck

  3. Grease a pudding basin or Pyrex bowl with softened unsalted butter.

    Greased bowl next to a block of butter

    The Spruce Eats / Julia Hartbeck

  4. In a very large bowl, stir together 55 grams (1/2 cup) self-rising flour, sifted, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon ground mixed spice. Add 110 grams (about 1 cup) beef or vegetarian suet, shredded, 110 grams (scant 2/3 cup) packed dark brown sugar, 110 grams (about 1 cup) breadcrumbs, and 25 grams (1/4 cup) whole almonds, coarsely chopped, and stir until all the ingredients are well combined. Add the marinated dried fruits and well to combine.

    Dry ingredients mixed together in a bowl with a wooden spoon for British Christmas pudding

    The Spruce Eats / Julia Hartbeck

  5. In a small bowl, beat 2 large eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.

    Egg whites added to bowl with dry ingredients with a wooden spoon

    The Spruce Eats / Julia Hartbeck

  6. Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or parchment, then a layer of aluminum foil. Tie securely with string, wrapping it around the basin, then looping over the top and around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer. 

    Pudding ingredients in a bowl covered with aluminum foil and tied with a string

    The Spruce Eats / Julia Hartbeck

  7. Set a steamer over a saucepan of simmering water, place the pudding in the steamer, cover, and steam until set, about 7 hours. Have extra boiling water on hand and check the water level in the steamer frequently, so it never boils dry. The water should remain at a lively simmer. The pudding is ready when it's slightly puffed and dark brown.

    Pudding mixture in a covered bowl, inside a pot with water on a burner

    The Spruce Eats / Julia Hartbeck

  8. Remove the pudding from the steamer by the handle. Set on a rack until completely cool. Remove the paper, and prick the pudding with a skewer or a fork in several places. Drizzle with a little brandy.

    Baked British Christmas pudding on a cooling rack with a metal skewer and a glass of brandy

    The Spruce Eats / Julia Hartbeck

  9. Cover with clean greaseproof paper or parchment and retie with string.

    Christmas pudding in a bowl, covered with greaseproof paper

    The Spruce Eats / Julia Hartbeck

  10. Store in a cool, dry place for at least 4 to 5 weeks until Christmas Day. On Christmas Day, reheat the pudding by steaming it again for about an hour. Slice thinly and enjoy with the brandy sauce, if using.

    British Christmas pudding on a plate

    The Spruce Eats / Julia Hartbeck

How To Store and Reheat Christmas Pudding Recipe

  • Store until ready - A Christmas pudding needs to be stored in a cool, dry place and rested, then reheated on Christmas Day.
  • A second steaming - On Christmas day, reheat the pudding by steaming again for about an hour. Serve with brandy sauce, brandy butter, or custard.
  • Leftover Christmas pudding - Wrap the remaining pudding tightly and refrigerate for up to 1 month, or freeze for up to 6 months.
Nutrition Facts (per serving)
318 Calories
12g Fat
49g Carbs
4g Protein
×
Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 318
% Daily Value*
Total Fat 12g 16%
Saturated Fat 6g 29%
Cholesterol 40mg 13%
Sodium 146mg 6%
Total Carbohydrate 49g 18%
Dietary Fiber 4g 16%
Total Sugars 32g
Protein 4g
Vitamin C 5mg 23%
Calcium 71mg 5%
Iron 2mg 11%
Potassium 384mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)