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; 3 oz freshly squeezed orange juice (made up to 5 oz/150 ml with brandy or rum); 1 cup heaped dark brown sugar; ½ cup all purpose flour; ½ tsp baking powder; 1 tsp mixed spice; 2 cups fresh breadcrumbs (not dried); 1 cup sultanas (golden raisins); 1 cup raisins (soaked in brandy overnight); ½ cup Zante currants; 1 small apple, peeled, cored and grated; 2 tsp finely grated orange rind (or lemon rind); 3 tbsp mixed candied peel (optional, chopped)

If you’ve been hunting for a truly classic **British Christmas Pudding Recipe**, you’re in the right spot. This is one of those desserts I treasure during the holidays—rich, fruity, and packed with warm spices that just scream festive cheer. I first tried making this myself when I wanted to surprise my family with a homemade pud rather than buying one, and let me tell you, it totally changed our Christmas! Stick with me here—I’ll walk you through every step, share my little secrets, and make sure your pudding turns out just as beautifully as mine does every year.

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Why You’ll Love This Recipe

Traditional Flavors: Packed with classic British spices and brandy-soaked fruits that bring authentic holiday nostalgia.
Make-Ahead Friendly: You can prepare this pudding well in advance—perfect if you love stress-free holiday cooking like I do.
Simple Ingredients: Uses everyday pantry staples with no fancy allergy-busting substitutes, making it easy to follow.
Crowd-Pleaser: My family goes absolutely crazy for this pudding every year—it’s sure to be a hit at your table, too.

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 Christmas Pudding, Festive Holiday Dessert, Homemade Christmas Pudding, Classic British Pudding

Ingredients You’ll Need

The magic of this British Christmas Pudding Recipe lies not just in the method but in the mix of ingredients that bring that iconic moist, rich texture and festive flavor. When you shop, aim for good-quality dried fruits and fresh citrus to make a difference that your taste buds will thank you for.

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 Christmas Pudding, Festive Holiday Dessert, Homemade Christmas Pudding, Classic British Pudding

Butter: I always use good quality salted butter; it adds a nice depth of flavor and ensures your pudding isn’t too dry or bland.
Dark Brown Sugar: This gives the pudding its lovely caramel undertones; if you only have light brown sugar, add a dollop of treacle or molasses to mimic that richness.
Flour: Plain all-purpose flour holds the pudding together just right without being cakey.
Baking Powder: Gives a little lift without losing the dense, traditional texture you want.
Eggs: Bind everything together perfectly—no surprises here.
Mixed Spice: The heart of the flavor; if you don’t have a ready mix, don’t worry, I’ve got a simple homemade recipe for you in the notes.
Fresh Breadcrumbs: Fresh, not dried breadcrumbs add moisture and body to your pudding. I make mine from leftover bread crusts—it’s an easy zero-waste trick.
Sultanas and Raisins: Soak your raisins overnight in brandy for that boozy, luscious flavor boost—I promise it makes all the difference.
Zante Currants: Small, but they pack quite the punch in taste and texture.
Apple: A small, peeled, cored, and grated apple adds freshness and a subtle sweetness that balances the richness.
Orange Rind and Juice: The zing from fresh citrus is essential—it cuts through the richness and lifts the overall flavor beautifully.
Mixed Candied Peel (optional): For a little extra festive sparkle and chewiness—totally optional, but I love it!

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

I love how flexible this British Christmas Pudding Recipe can be. While the traditional version is wonderful, you can absolutely tailor it to suit your tastes or dietary needs—it keeps things fresh and fun each year I make it.

Using Suet: If you don’t mind a more traditional, non-vegetarian pudding, swap half the butter for suet to get that truly classic texture I grew up loving.
Alcohol-Free Version: I once made this without brandy for a kid-friendly gathering—just substitute with extra orange juice and a splash of apple cider, and no one missed the booze.
Spice Mix Swap: For a twist, try adding a pinch of cinnamon or cardamom if you want the pudding to feel warmer or a bit different—my family enjoyed this subtle swap last Christmas.
Extra Fruit: If you’re a fruit lover like me, doubling the sultanas and currants turns this pudding into a treasure trove of bites bursting with flavor.

How to Make British Christmas Pudding Recipe

Step 1: Prepare Your Pudding Basin

Start by buttering your pudding basin thoroughly—this step is crucial to prevent sticking later on. Then, cut a circle of parchment or waxed paper to line the bottom of the basin and brush it with more butter. I use a 5 or 6 cup pudding basin, something like a Mason Cash bowl, but if you don’t have one, any oven-safe, deep dish will do. This prep might seem small, but trust me, it pays off when you get that clean, gorgeous pudding release in the end.

Step 2: Mix the Batter

In a large bowl, beat together the butter and dark brown sugar until the mixture is soft and beautifully creamy—I usually do this with a handheld mixer, but a sturdy wooden spoon works fine. Next, add in the flour, eggs, and mixed spice and stir until just combined. Then fold in your fresh breadcrumbs, soaked raisins, sultanas, currants, grated apple, orange rind, juice mixed with brandy, and chopped candied peel if you’re using it. Make sure everything is evenly incorporated—you want every bite to have a perfect balance of flavors and textures.

Step 3: Fill and Seal the Pudding Basin

Pack the mixture firmly into your prepared pudding basin and smooth the top with the back of a spoon. Now, cut a circle of buttered parchment or waxed paper and place it on top to cover. Tear off a large piece of parchment and aluminum foil—enough to cover the top of the basin and halfway down the sides. Place the foil over the parchment and create a small pleat down the center of the foil—that little trick gives the pudding space to expand as it steams without bursting the wrapping.

Use kitchen string to tie the paper and foil snugly under the lip of the basin, then make a handle by leaving some string long on either side and tying the ends over the top in a bow. This makes the whole thing easy to lift when it’s hot—you’ll be glad for the handle when it’s steaming away!

Step 4: Steam Your Pudding

Place your pudding basin on a trivet inside a large pot. Fill the pot with boiling water until it comes halfway up the side of the basin—this setup is key to even steaming. Cover with a tight lid and steam gently for 6 hours, checking every hour to top up the water if necessary. I learned the hard way not to let the water evaporate too much; nothing worse than a burnt-bottom pudding!

Step 5: Cooling and Storing

Once the six hours are up, carefully lift out the pudding and remove the foil and parchment. Wipe the rim and edges of the basin to clean off any residue, place fresh parchment on top, and store it in a cool place until Christmas Day or when you’re ready to serve. This make-ahead step means you can prepare your dessert stress-free and enjoy the festive season even more.

Step 6: Serving Your Pudding

On the big day, steam your pudding again for another two hours for best results, or if you’re in a hurry, I’ve had surprisingly good results reheating it gently in the microwave for a few minutes until it’s thoroughly hot. Let it stand for five minutes before unmolding. Then comes the fun bit—place it on a heatproof dish, pour over some brandy, and carefully light it to flame. It’s such a showstopper and instantly fills the room with that lovely boozy aroma. When the flame dies down, slice and serve with your favorite accompaniment.

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Pro Tips for Making British Christmas Pudding Recipe

Soak Your Fruits: Soaking your raisins overnight in brandy really plumps them up and adds such a deep, boozy flavor that’s absolutely worth the wait.
Don’t Rush the Steaming: Steaming for the full 6 hours might feel long, but that’s where the magic happens—the longer it cooks, the richer and more moist the pudding.
Wrap It Well: The double layer of parchment and foil with a pleat is critical; it lets the pudding expand without absorbing water or tearing the covering.
Use a Tight-fitting Lid: I once steamed the pudding with a loose lid and ended up with a soggy top. A snug lid keeps the steam in and the texture just right.

How to Serve British Christmas Pudding Recipe

British Christmas Pudding Recipe - Serving

Garnishes

I love dousing my pudding with warmed brandy, lighting it up, then serving with classic accompaniments like rich brandy butter and thick custard. For a lighter touch, a cheeky dollop of lightly whipped cream or crème fraîche is perfect. Candied orange peel or a few fresh cranberries on the side always add a festive pop of color that makes it extra special on the table.

Side Dishes

My family always pairs this pudding with roast turkey and all the trimmings, but a simple cheese board to finish or even a glass of warm mulled wine alongside can make your holiday spread feel complete. Don’t be afraid to keep it simple—you’ll find the pudding is rich enough to be the star of the show.

Creative Ways to Present

One year, I served individual mini puddings in ramekins—guests loved having their own flaming portion. Another time, I topped the pudding with a sprig of holly and dusted it lightly with powdered sugar to mimic snow—such a festive touch! You can get really creative with serving platters, too, by surrounding the pudding with seasonal fruits or edible flowers for a wow factor.

Make Ahead and Storage

Storing Leftovers

Any leftover pudding I wrap tightly with fresh parchment and foil and store in the fridge for up to a week. When wrapped well, it keeps its moisture and flavor beautifully—just be sure to reheat thoroughly before serving again.

Freezing

I’ve frozen my pudding several times with great results. Just wrap it airtight in plastic wrap then foil and freeze for up to three months. Thaw it in the fridge for a day before reheating by steaming for a couple of hours or microwaving gently. It’s a lifesaver when you want to get ahead of the seasonal rush.

Reheating

Reheating is simple: steam gently for about two hours or microwave on medium for a few minutes. I usually cover the pudding with foil or a damp cloth to keep it moist. Letting it rest a few minutes before unmolding gives the pudding time to settle, so your slices come out clean and perfect.

FAQs

Can I make the British Christmas Pudding Recipe without alcohol?

Absolutely! You can replace the brandy with additional orange juice or apple cider. The pudding will still be moist and flavorful, just a bit milder. Adding a touch of vanilla extract can help enhance the flavor in an alcohol-free version.
How long can I store the pudding before serving?

Traditionally, Christmas puddings are made weeks in advance to allow flavors to develop. You can store the steamed pudding in a cool place for up to a month or in the fridge for around a week. Just re-steam or reheat before serving.
What if I don’t have a pudding basin?

Don’t worry! You can use any deep, heatproof bowl or even a small ceramic casserole dish that fits inside your pot for steaming. Just make sure to line it with parchment and wrap it tightly with foil to prevent water from leaking in.
Can I prepare this recipe ahead and freeze it?

Yes, freezing works really well. After steaming and cooling, wrap the pudding airtight with parchment and foil, then freeze for up to 3 months. Defrost in the fridge the day before you want it and reheat by steaming or microwaving gently.

Final Thoughts

This British Christmas Pudding Recipe has become one of my favorite holiday traditions because it brings everyone to the table, sharing stories and smiles over that rich, warm slice. It’s not just a dessert; it’s a bit of history and comfort wrapped up in one delicious package. I genuinely hope you give this recipe a try—whether it’s your first time or your hundredth, it never loses that special charm. Soon enough, you’ll hear the oohs and aahs at your holiday dinner too!