Christmas Pudding

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Christmas pudding, also known as plum pudding or figgy pudding, is steamed in a bowl to give it a spherical shape, perfect for displaying on Christmas Day. This holiday dessert with a kick of brandy and warm spices will make a memorable addition to your seasonal baking. Dried fruit, candied orange, apple, and citrus zest soak in brandy before being combined with flour, breadcrumbs, and butter to make a thick pudding batter.

The trio of cinnamon, nutmeg, and allspice add a spicy contrast to the sweetness of the fruit and brown sugar. The pudding is placed in a large bowl and then slowly steamed on the stovetop for several hours for the ideal texture that balances bits of nuts with plump fruit. Top with additional brandy, serve with a holiday cocktail, or make ahead and enjoy all holiday season long, this versatile and cheery dessert will have your guests asking to take a slice home! For more Christmas baking recipes, try my stollen recipe, panettone recipe, or yule log recipe.

What You Need to Make This Recipe

Ingredients needed to make Christmas pudding.

Dried Fruit – use a mixture of dried fruit. I like to include regular raisins, currants, and golden raisins, but you can use what you have on hand or any mixture of your favorite dried fruits.

Butter – grated butter adds richness to this pudding. Freeze the stick of butter ahead and then grate it right before using. The butter grates easily from frozen, and the shreds distribute perfectly into the batter.

Brandy – brandy is what makes this recipe so festive and flavorful. Soaking the mixed dried fruit in the brandy first gives the fruit extra time to rehydrate for pudding that is moist and never dry. You can also use rum or cognac in this recipe if you prefer.

Breadcrumbs – flour and breadcrumbs combine to give the pudding the texture it is known for. Make sure to use plain, not seasoned, breadcrumbs for this dessert. I like making my own fresh breadcrumbs in the food processor with white or sourdough bread, but you can also use store-bought bread crumbs or panko.

Spices – cinnamon, nutmeg, and allspice are aromatic and flavorful trio that give Christmas pudding a warm holiday taste. For the best flavor, use spices that have a good expiration date.

How to Make Christmas Pudding

Set of two photos showing brandy added to a bowl of dried mixed fruit and then flour, bread crumbs, almonds, cinnamon, nutmeg, allspice, and baking powder added to another bowl.

1. In a medium mixing bowl, combine the dried fruit, candied peel, apple, orange zest, and lemon zest. Measure ½ cup of brandy and add enough lemon and orange juice to equal ¾ cup. Add to the fruit and stir to combine. Cover and let soak for 3 hours or ideally overnight.

2. When ready to assemble and cook, place the butter in the freezer. Generously butter a 1-quart (1.2-liter/4-pint) pudding mold or heat-proof bowl. Place a small round of parchment paper in the bottom of the bowl. In a large mixing bowl, whisk together the flour, bread crumbs, almonds, cinnamon, nutmeg, allspice, and baking powder.

Set of two photos showing butter grated and eggs added to the fruit mixture.

3. Grate the frozen butter into the flour mixture and toss to coat in flour and distribute throughout the mixture.

4. To the soaked fruit mixture, add the brown sugar and eggs and stir until combined.

Set of two photos showing dry ingredients added to the fruit mixture and everything spooned into a pudding mold.

5. Add to the flour mixture and stir until very well combined. It’s going to be thick, so get the family involved and pass the bowl around! A wooden spoon is a good tool here.

6. Transfer the batter to the pudding mold and press down into an even, nicely packed layer using the back of a spoon.

Set of two photo showing the mold wrapped in foil and wrapped with cooking twine.

7. Make a pleated fold in a sheet of parchment paper and a sheet of aluminum foil. Cover the top of the bowl with the pleated parchment paper then cover with the foil. Wrap cooking twine around the foil and rim of the bowl a few times to tightly seal the paper and foil. Trim off the excess paper and foil.

8. Run the twine over the top and under the bottom of the bowl, twice, then around the rim again and tie to secure. This will become a handle for removing the pudding, so make sure it’s secure.

Set of two photos showing water added to the pot with the pudding and lid placed on top.

9. Set a large steamer or pot with a steamer basket at the bottom of it on the stove. Place the pudding in the steamer. Make sure there is at least an inch or two between the top of the pudding and the pot so that steam circulates well.

Carefully fill the pot with enough water to come about an inch up the side of the pudding mold, but not close to touching the paper and foil lid. Turn on to medium-high heat and bring to a boil. Reduce the heat to low, cover, and steam for 7 hours.

10. Check the water level frequently, add more when needed, and try to keep the water from boiling in the pot. A soft, occasional simmer is fine. Carefully remove the pudding from the steamer. If serving that day, let the pudding sit for 10 minutes, then carefully remove the twine, foil, and paper, place a serving plate on top of the mold, and invert the pudding.

Let the bowl stay on top of the pudding until ready to serve. If storing for later, leave wrapped and set aside to cool completely. Then, remove the original twine, paper, and foil and replace them with new sheets and twine. Store in a dark cool place until ready to use. Before serving, steam again for 1 hour, then remove the wrapping and invert onto a serving plate.

A platter with a Christmas pudding. Stack of plates in the background.

Pro Tips For Making This Recipe

Soak the fruit mixture with the brandy overnight. To allow time for the flavors to combine and the fruit to rehydrate, soak the dried fruit, candied peel, apple, and orange and lemon zests with brandy and orange or lemon juice overnight. The fruit will have time to plump, making for the moistest cake, and you’ll be able to get the pudding steaming earlier in the day.
Consider the shape of your bowl. Make sure your bowl or mold has a lip on the outside. This will help secure the foil covering when steaming. If you plan to display your Christmas pudding as a centerpiece, select a bowl or round pudding mold that has a shape you love since the pudding will mold into the shape of the bowl that it is cooked in.
Grease the pudding bowl well. To prevent the pudding from sticking to the pudding bowl, grease it very well using room temperature or softened butter. For easy removal from the bowl, add a round of greaseproof paper to the bottom as well.
Take turns stirring the batter together. The batter will be very thick when the fruit mixture and dry ingredients are combined. Pass the bowl around to take turns, or have someone hold the bold while you stir. Traditionally, this was a way to involve the family in the process of making the pudding, and it’s still a great way to get everyone together in the kitchen!
Pleat the aluminum foil and parchment paper and secure well. The pleat will allow for the pudding to expand and steam without the foil breaking and helps the paper and foil to more easily wrap around the curved edges of the pudding bowl. Cover the top of the bowl with the pleated parchment paper, then cover it with the foil. Wrap cooking twine around the foil and under the rim of the bowl a few times to tightly seal the paper and foil.
Make a twine handle. After securing the foil, use additional twine to make a strong handle by running it over the top and under the bottom of the bowl twice and then around the rim. A strong handle will be used to remove the pudding from the water.
Monitor the water level as the pudding steams. Take a peek inside the steaming pot regularly to make sure that there is enough water and that it is not boiling. A soft simmer is okay.
Add a silver coin for a new holiday tradition. Historically Christmas pudding included a silver coin or silver sixpence in the batter when served on Christmas day. Tradition says that family members take turns stirring the batter, and the one who is served the silver coin in their pudding slice will have good luck in the year ahead.

A plate with a slice of Christmas pudding with some sugared cranberries and rosemary on the side. A mug of coffee in the background.

Frequently Asked Questions

How do I store leftovers?

Leftovers should be kept in a sealed container in a cool dark place or in the refrigerator in an airtight container for up to 1 month. Occasionally brush or drizzle it with more rum to extend the shelf life. Freeze individual slices for up to 3 months. To freeze, wrap each slice in plastic wrap and then place the slices in a freezer-safe container or zip-top freezer bag. Defrost overnight in the refrigerator before serving.

What do I serve with this?

Christmas pudding is a festive and memorable dessert when served after a big holiday meal. Garnish with sugared cranberries and a sprig of rosemary, then slice and serve as is or with brandy butter or fruit preserves. When hosting a large group, I love to serve this dessert alongside bite-sized options like peanut butter fudge or chocolate truffles. Have an extra merry Christmas, and use leftover brandy to make brandy Alexander cocktails to pair with this boozy pudding. This is also a fun dessert to nibble while the kids decorate gingerbread cookies or snowflake cookies.

You can make a brandy sauce to pour over the top! Melt 3 tablespoons of butter in a small saucepan. Whisk in ¾ cup all-purpose flour and stir constantly for 1 minute. Slowly whisk in 2 cups of hot milk and cook, stirring occasionally, for about 10 minutes or until it thickens up. Stir in ⅓ cup light brown sugar, 3 tablespoons brandy, and 1 teaspoon vanilla extract. Remove from the heat and serve hot over the Christmas pudding.

Can you make this ahead of time?

Yes, you can certainly make this pudding ahead of time. If doing so, prepare the pudding as directed. Leave it wrapped and set it aside to cool completely. Once cooled, remove the original twine, paper, and foil and replace them with a new paper and sheet of foil and twine. Store refrigerate until ready to use or up to 2 months. Before serving, steam again for 1 hour, then remove the wrapping and invert onto a serving plate.

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If you’ve tried this Christmas pudding recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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