There’s something magical about a Traditional Christmas Pudding—its rich, spiced aroma filling the kitchen, the moist, dense texture studded with plump, soaked fruits.
This timeless dessert, steeped in tradition, offers a symphony of flavors: warm cinnamon, nutmeg, and brandy melding with sweet raisins and currants. Perfectly balanced, it’s a treat that feels like a hug in every bite.
With just 20 minutes of prep and a slow, gentle steam for 2.5 hours, this pudding transforms into a showstopper. Soaking the fruits overnight ensures they’re tender and bursting with flavor, making every slice a festive delight. Serve it warm with a dollop of cream or brandy butter for a truly indulgent experience.
Ingredients for Traditional Christmas Pudding
- The Night Before:
- 1 ¼ cups (6 oz/170 g) raisins
- 1 cup (5 oz/142 g) sultanas
- 1 cup (5 oz/142 g) currants
- ¼ cup (1 oz/28 g) prunes, chopped
- 1 small lemon, rind and juice
- ¾ cup (6 fl oz/180 ml) hard cider (or stout as a substitute)
- 1 tablespoon (½ fl oz/15 ml) O’Driscolls Irish Whiskey
- The Next Day:
- 1 stick (4 oz/115 g) butter, softened
- ⅔ cup (4 oz/115 g) dark brown sugar
- 3 large eggs, at room temperature
- ¾ cup (4 oz/115 g) all-purpose flour
- ½ teaspoon mixed spice
- ½ teaspoon nutmeg
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ¾ cups (4 oz/115 g) fresh bread crumbs
- ⅔ cup (2 oz/58 g) ground almonds
- 2 tablespoons (¾ oz/21 g) dark chocolate, finely grated
- ½ teaspoon coffee essence (optional)
- 1 medium Granny Smith apple, peeled and grated (or Bramley apple)
Step-by-Step Instructions
- The Night Before: In a large bowl, combine the raisins, sultanas, currants, prunes, lemon rind and juice, hard cider (or stout), and Irish whiskey. Cover and let soak at room temperature for at least 12 hours.
- The Next Day: In a mixing bowl, cream the softened butter and dark brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, mixed spice, nutmeg, baking soda, and salt.
- Gradually fold the dry ingredients into the butter mixture until combined.
- Stir in the breadcrumbs, ground almonds, grated dark chocolate, and coffee essence (if using).
- Add the grated apple and the soaked fruit mixture, mixing until evenly incorporated.
- Cover the mixture and let it stand on the countertop for 2 hours, stirring occasionally.
- Pour the pudding mixture into a 1.5-liter (3-pint) pudding bowl. Cover securely with parchment paper and foil.
- Steam the pudding for approximately 2 ½ hours, or until the top feels firm to the touch.
- Remove from the pot and let cool completely in the basin. Replace the parchment and foil with fresh pieces before storing in a cupboard for up to 6 months (or freeze for longer storage).
- To Serve: On Christmas day, steam the pudding again for 1 hour and serve hot. Store leftovers at room temperature for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Traditional Christmas Pudding with a drizzle of brandy butter, a classic choice that adds a rich, creamy finish. For a lighter option, try vanilla custard or whipped cream with a hint of cinnamon. If you’re feeling adventurous, a rum or whiskey sauce can bring a warm, boozy kick to the dessert.
Storage and Reheating Tips
Once cooled, store your pudding in a cool, dark cupboard for up to 6 months, or freeze it for longer shelf life. To reheat, steam for 1 hour until piping hot. Leftovers can be kept at room temperature for up to 3 days—just cover them tightly to maintain freshness.
Recipe Variations to Try
Swap out the hard cider for stout for a deeper flavor, or use orange zest instead of lemon for a citrusy twist. For a nut-free version, replace ground almonds with extra breadcrumbs. You can also experiment with different dried fruits like apricots or dates to customize the pudding to your taste.
Time-Saving Tips for Busy Bakers
Prepare the fruit mixture a day or two in advance to save time on the day of cooking. If you’re short on time, skip the 2-hour resting period—though it enhances the flavor, the pudding will still turn out delicious. Consider making mini puddings in smaller bowls to reduce steaming time.
Essential Equipment Guidance
Ensure you have a 1.5-litre pudding basin and parchment paper or foil for steaming. A large pot with a lid and a steaming rack are also key for even cooking. If you don’t have a rack, a heatproof plate or trivet works in a pinch. A stand mixer can make creaming the butter and sugar a breeze.
Traditional Christmas Pudding Recipe
Ingredients
The Night Before
- 1 ¼ cups raisins
- 1 cup sultanas
- 1 cup currants
- ¼ cup prunes, chopped
- 1 small lemon, rind and juice
- ¾ cup hard cider (or stout)
- 1 tablespoon O’Driscolls Irish Whiskey
The Next Day
- 1 stick butter, softened
- ⅔ cup dark brown sugar
- 3 large eggs, at room temperature
- ¾ cup all-purpose flour
- ½ teaspoon mixed spice
- ½ teaspoon nutmeg
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 ¾ cups fresh bread crumbs
- ⅔ cup ground almonds
- 2 tablespoons dark chocolate, finely grated
- ½ teaspoon coffee essence optional
- 1 medium Granny Smith cooking, peeled and grated (or Bramley apple)
Instructions
- The Night Before: In a large bowl, soak all the dried fruit overnight with the lemon rind and juice, cider and rum. Cover and leave at room temperature for at least 12 hours.
- The Next Day: Cream the butter and sugar until light and fluffy.
- Add the eggs, beating in one at a time.
- In a separate bowl, add the flour, mixed spice, nutmeg, baking soda and salt and whisk together to combine.
- Add dry ingredients into the butter mixture and fold together.
- Next, stir in the breadcrumbs, ground almonds, grated chocolate and coffee essence (if using).
- Lastly stir in the grated apple and the soaked fruit mixture.
- Now cover and set aside to stand for 2 hours on the counter top, stirring occasionally.
- Pour pudding mix into a 1.5 litre/3 pint pudding bowl, cover well and gently steam for roughly 2 ½ hours. (See How to steam a Christmas Pudding for more details).
- Once the pudding is firm to the touch on top it is done. Remove from the pot and allow to cool down completely in the basin.
- Replace the parchment and foil with new pieces before storing the pudding away in a cupboard for as long as 6 months and often longer. It can also be frozen.
- To serve the pudding on Christmas day, steam again for 1 hour and serve hot. Store leftovers at room temperature for up to 3 days.