Name: British Christmas Pudding Recipe
Prep time: 30 min
Cook time: 6 h
Total time: 16 h 24 min
Cuisine: British
Ingredients: ½ cup good quality salted butter; 2 eggs; 1 cup dark brown sugar, heaped; ½ cup all-purpose flour; ½ teaspoon baking powder; 1 teaspoon mixed spice; 2 cups fresh breadcrumbs; 1 cup sultanas (golden raisins); 1 cup raisins (soaked in brandy overnight); ½ cup Zante currants; 1 small apple, peeled, cored and grated; 3 tablespoons mixed candied peel (optional, chopped); 3 ounces (about 90 ml) freshly squeezed orange juice, topped up to 5 ounces (150 ml) with brandy or rum; 2 teaspoons finely grated orange rind (or lemon rind)

Jump to Recipe· 4.9 from 114 reviews

If you’ve ever wanted to bring the heart of a British holiday celebration straight into your kitchen, this British Christmas Pudding Recipe is going to be your new go-to. It’s a rich, fruity, and warmly spiced dessert that takes a bit of time, but trust me—the results are absolutely worth it. Whether you’re a seasoned pudding fan or dipping your toe into traditional British holiday fare for the first time, I promise you’ll find this recipe incredibly satisfying and surprisingly doable. Let’s dive in!

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Why You’ll Love This Recipe

Classic Flavor & Texture: This pudding is packed with moist dried fruits and a tender crumb that feels like a warm hug in every bite.
Make-Ahead Convenience: You can prepare it days or even weeks in advance—perfect for easing holiday kitchen stress.
A Touch of Tradition: It’s a real slice of British heritage, steeped in spices and brandy, that’ll wow your friends and family.
Steaming Simplicity: No fancy gadgets required—just a trusty pot and some patience.

A small dark brown cake with a rough texture sits at the center of a round white plate with decorative holes along the edge. The cake is covered with a thick, smooth white icing that drips down unevenly around its sides. On top of the icing, there is a sprig of green holly leaves with sharp edges and three small, bright red berries. The background shows some blurred green holly leaves, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - British Christmas Pudding, traditional British Christmas pudding, festive British dessert, holiday British pudding, easy Christmas pudding recipe

Ingredients You’ll Need

The beauty of this British Christmas Pudding Recipe is how the ingredients come together to create layers of flavor and texture. It’s all about juicy dried fruits and warm spices, balanced with a bit of sweetness and moisture from butter and brandy. When shopping, I recommend looking for high-quality dried fruits and fresh oranges for that bright citrus zing.

Flat lay of a few irregular golden chunks of salted butter, a small heaped mound of dark brown sugar, a small white ceramic bowl with all purpose flour, a small white ceramic bowl with pale breadcrumbs, two whole clean brown eggs, a small white ceramic bowl with dark mixed spice powder, a small white ceramic bowl with golden sultanas, a small white ceramic bowl with dark raisins, a small white ceramic bowl with tiny Zante currants, a small peeled and cored grated apple, a few thin strips of fresh orange rind, a small white ceramic bowl with bright orange juice mixed with brandy, a small white ceramic bowl with chopped colorful mixed candied peel placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - British Christmas Pudding, traditional British Christmas pudding, festive British dessert, holiday British pudding, easy Christmas pudding recipe

Butter: Use good quality salted butter for richness and a touch of saltiness that balances the sweet fruit.
Dark brown sugar: Adds deep molasses flavor—if you only have light brown sugar, toss in a bit of molasses or treacle for that authentic taste.
All-purpose flour: Gives structure and binds the pudding together.
Baking powder: Provides a little lift so your pudding isn’t too dense.
Eggs: Help bind everything and add a bit of moisture.
Mixed spice: This is the soul of the pudding’s flavor. If you don’t have any on hand, I’ll share a quick homemade mix in the notes.
Breadcrumbs: Fresh breadcrumbs keep the pudding soft but structured—don’t use dried here!
Sultanas (golden raisins): Their sweetness and texture are essential to a traditional pudding.
Raisins: Soaking them overnight in brandy (or your spirit of choice) makes a huge flavor difference.
Zante currants: Tiny bursts of tartness that brighten the fruit mix.
Apple: Grated apple adds moisture along with subtle natural sweetness.
Orange rind: Freshly grated peel brings zest and fragrance.
Orange juice and brandy/rum: The liquid base that ties the batter and fruit together, plus that warm holiday kick.
Mixed candied peel (optional): Adds colorful chew and sweet citrus accents; I usually include it for an extra festive touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this British Christmas Pudding Recipe is the flexibility to make it your own. Over the years, I’ve tweaked it depending on what fruits I had on hand or how rich I wanted it. Feel free to play around and make this pudding an expression of your holiday spirit.

Traditional Suet: I’ve tried adding a bit of suet instead of all butter—this gives the pudding a classic texture many Brits love, though it’s less vegetarian-friendly.
Alcohol-Free: If you’re avoiding alcohol, swap brandy for orange juice or apple cider—just soak the fruits longer to maximize moisture.
Nutty Twist: Toss in chopped toasted almonds or walnuts for extra crunch and depth.
Spice Variations: Customize the spice blend with a pinch of cardamom or allspice for a unique twist.

How to Make British Christmas Pudding Recipe

Step 1: Prepare Your Pudding Basin

Start by buttering a 5 or 6 cup pudding basin inside and out. This step is crucial to prevent the pudding from sticking after steaming. I also line the bottom with a buttered disc of parchment paper—it sounds fancy, but it really helps with easy removal later on.

Step 2: Mix the Batter

Beat together the butter and dark brown sugar until soft and creamy. This is where patience pays off—take your time to get it light and fluffy. Next, add the flour, eggs, and mixed spice, stirring well before folding in the breadcrumbs, soaked fruits, grated apple, and orange zest. The batter will be thick and full of fruity bits; this is exactly how it should be!

Step 3: Fill and Cover the Basin

Spoon the mixture into your prepared basin and press the top flat. Then cut a buttered disc of parchment paper to cover the surface. Tear a large sheet of parchment and foil to cover the top and sides, making a pleat down the center for expansion. Tie securely with string under the rim and create a handle on top so you can easily lift it later.

Step 4: Steam the Pudding

Pop the basin onto a trivet inside a large pot, with water halfway up the sides of the basin. Cover with a tight-fitting lid and steam gently for 6 hours, topping up the water as needed. This slow cooking softens the pudding and blends all those amazing flavors beautifully—the aroma fills my kitchen like Christmas magic!

Step 5: Cool and Store

Once cooked, carefully remove the foil and parchment, wipe the rim clean, and replace with fresh buttered paper. Let the pudding cool completely before storing in a cool place. You can make this weeks in advance, which is a lifesaver when holiday chaos hits!

Step 6: Serve and Enjoy

When you’re ready to serve, steam it for another two hours or give it a quick blast in the microwave until piping hot. Place it on a heatproof serving dish, pour over some warmed brandy, and carefully ignite for that classic flaming presentation. It never fails to wow my guests—and tastes even better with brandy sauce, custard, or cream on the side.

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Pro Tips for Making British Christmas Pudding Recipe

Soak Your Fruits Well: I always soak my raisins overnight in brandy—it plumps them up and infuses the pudding with a deeper richness.
Don’t Rush the Steaming: Low and slow is key. Steaming at too high a heat can cause the pudding to crack or cook unevenly.
Use Fresh Breadcrumbs: Fresh breadcrumbs ensure your pudding stays moist and tender—dried breadcrumbs can make it too dense.
Secure Your Foil and Paper Well: This keeps steam in and water out—avoid soggy pudding by tying your coverings snugly under the basin lip.

How to Serve British Christmas Pudding Recipe

British Christmas Pudding Recipe - Serving

Garnishes

I love garnishing with a generous splash of warmed brandy right before serving and igniting it for that stunning flare—literally. Aside from the classic brandy flame, a sprinkle of powdered sugar or a scattering of edible holly leaves (from specialty shops!) can add extra festive flair. Sometimes, I dollop whipped cream or spoon warm custard alongside, and it’s pure comfort on a plate.

Side Dishes

My family goes crazy for this pudding paired with silky custard or lightly whipped cream—both soothe the rich texture perfectly. But don’t overlook simple vanilla ice cream or even a drizzle of thick, buttery brandy sauce. For a lighter option, sharp fruit compotes work beautifully to cut through the richness.

Creative Ways to Present

I’ve served this pudding nestled inside a crisp pastry crust for a “pudding pie” twist at holiday brunches. Another fun idea is making mini versions steamed in individual bowls or ramekins—everyone feels special with their own personal pudding. And if you want to impress, try a decorative paper crown or festive ribbons tied around the basin for the ultimate Christmas table centerpiece.

Make Ahead and Storage

Storing Leftovers

This pudding keeps wonderfully for weeks when wrapped tightly and stored in a cool, dark place—perfect for preparing well in advance of your holiday feast. Leftovers can be tightly wrapped in foil and stored in the fridge for a few days, keeping their flavor and moisture intact.

Freezing

I’ve successfully frozen steamed pudding before, just make sure it’s wrapped very well in plastic wrap and foil to prevent freezer burn. To thaw, place it in the fridge overnight and then re-steam gently before serving. This trick is a lifesaver when juggling a full holiday menu.

Reheating

Reheating is a breeze—just steam it again for 1 to 2 hours or microwave in short bursts until heated through. If microwaving, cover it to retain moisture and check frequently to avoid overcooking. The pudding should be warm and soft, but not dry.

FAQs

Can I make the British Christmas Pudding Recipe without alcohol?

Absolutely! Substitute the brandy or rum with extra orange juice, apple juice, or even cider to maintain moisture and flavor. Just soak the dried fruits a bit longer to plump them up well before mixing.
How long can I store the pudding before serving?

This pudding can be made up to several weeks in advance and stored in a cool, dark place. In fact, some say the flavors develop and deepen the longer it rests—just make sure it’s properly wrapped and checked regularly for moisture.
What equipment do I need to steam the pudding?

You’ll need a 5-6 cup pudding basin and a large pot with a lid to steam it. A trivet or an upturned heat-resistant dish inside the pot prevents the basin from touching boiling water directly. You don’t need specialized steamers—just some patience and careful water monitoring.
Why is my pudding dry or dense?

This usually happens if the pudding is steamed too quickly or without enough moisture in the pot. Also, make sure you use fresh breadcrumbs and don’t overfill the basin—leave some room for the pudding to expand as it cooks.

Final Thoughts

This British Christmas Pudding Recipe holds a special place in my heart—both as a delicious dessert and a festive tradition that brings people closer. I love how it fills the air with nostalgic aromas and creates a sense of warmth and anticipation on chilly winter evenings. If you’ve been curious about making your own pudding, I wholeheartedly encourage you to give this a try—once you do, you’ll understand why my family keeps asking for it year after year. So grab your basin, pick your favorite spirits, and make some magic happen in your kitchen!