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Christmas Pudding with holly on top sprinkled in icing sugar and a pot of brandy butter on the side
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5 from 32 votes

Steamed Christmas Pudding Recipe

Discover the joy of holiday baking with our simple, step-by-step Christmas Pudding recipe.
Perfect for beginners and loved by seasoned bakers, this traditional dessert, also known as Figgy Pudding, is packed with brandy-soaked dried fruit and peels.
We've included clear visuals to make your Christmas Pud making journey a breeze. Dive in today and make this Christmas extra special.
See Notes for extra ingredients & substitution ideas.
Our recipe will make enough to fill the following size pudding basin.
3 x small 650ml (1.1 imperial pint)
2 x medium-sized 900ml (1.6 imperial pint) Pudding Basins.
1 x large 1750ml (3 imperial pints).
Prep Time10 minutes
Active Time8 hours
Total Time8 hours 10 minutes
Course: Christmas, Dessert, Sweet
Cuisine: British, European, UK
Keyword: 1.7kg Christmas Pudding, 1.7L Christmas Pudding, 650g Christmas Pudding, 650ml Christmas Pudding, 900g Christmas Pudding, 900ml Christmas Pudding, best christmas pudding recipe uk, christmas pud, christmas pudding, christmas pudding recipe, christmas pudding recipe easy, classic christmas pudding, english christmas pudding, figgy christmas pudding, figgy pudding, figgy pudding recipe, ingredients in christmas pudding, plum pudding, steamed christmas pudding, stir up sunday, Suet Christmas Pudding, traditional christmas pudding, UK Christmas pudding, Xmas Pudding, Xmas Pudding Recipe
Yield: 16 Servings
Calories: 251kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 115 g White Bread
  • 110 g Shredded Suet
  • 225 g Soft Dark Brown Sugar
  • 50 g Self Raising Flour sifted
  • 2 teaspoon Mixed Spice
  • 500 g Dried Mixed Fruit
  • 1 large Orange zest and juice
  • 1 Cooking Apple grated
  • 2 large Eggs
  • 50 ml Brandy
  • 1 teaspoon Butter for greasing

To Serve your choice of the below

  • Brandy Butter
  • Brandy Sauce
  • Cream
  • Icecream
  • Custard

Instructions

Christmas Pudding Mixture

  • Just to confirm our recipe will make enough to fill 2 medium size 900ml (1.6 imperial pint) Pudding Basins. Or one large 1.75 litre (3 imperial pint).
    A steamed Christmas pudding and a slow cooker Christmas pudding in there pudding basins on a wooden board
  • Blitz 115 g White Bread in a blender to make breadcrumbs.
    Brad crumbs in in a blender
  • Add all the dry ingredients into a mixing bowl. 110 g Shredded Suet, 225 g Soft Dark Brown Sugar sift the 50 g Self Raising Flour, 500 g Dried Mixed Fruit and 2 tsp Mixed Spice.
    Bread crumbs, soft brown sugar and suet being poured into a mixing bowl
  • Give them a good stir.
    Bread crumbs, soft brown sugar,mixed fruit and suet being stirred together with a spoon in a mixing bowl
  • Gently grate or zest 1 large Orange outer layer of the peel, avoiding the bitter white pith.
    Then, halve the orange and squeeze out the juice into a measuring jug, it should make about 100ml.
    Squeezing orange juice from an orange using a manual juicer and a glass bowl of orange zest
  • Add the 50 ml Brandy to the orange juice until they measure 150ml together.
    If you like a stronger liquor taste you can use less orange juice and more brandy.
    Or for an Alcohol-free Christmas Pudding version use 150 ml of just orange juice.
    Pouring fresh orange juice into a jug
  • Peel and grate the 1 Cooking Apple. Or finely chopped if prefered.
    Grating an apple using a grater
  • Whisk the 2 large Eggs together in a small bowl.
    Whisking eggs together in a bowl using a fork
  • Add the grated apple, brandy, orange juice, zest and whisked eggs into the dry mixture.
    Bread crumbs, soft brown sugar,mixed fruit, suet, grated apple and orange zest in a large mixing bowl
  • Now everything is added, all that's left to do is stir the Christmas Pudding mixture well.
    Christmas Pudding Mixture in a large mixing bowl

Pudding Basin Preparation

  • Cover and put the mixture to one side while you prepare the pudding basin.
    Optional - You can leave the mixture overnight to soak up the liquid and add a few splashes more brandy splashes before cooking, if you want a stronger flavour.
    Christmas Pudding mixture in a large bowl being covered with a towel
  • Turn the empty basin upside down onto parchment paper. Draw around the top of the basin.
    A pudding basin upside down on parchment paper and drawing around the basin using a pen
  • Cut around the circle to create a disc the size of the top of the basin. (If you plan to store the pudding, cut two discs.)
    A pudding basin and two circle cut outs of parchment paper
  • Grease the basin and a parchment disc with 1 tsp Butter.
    Greasing a pudding basin bowl and parchment paper circle cutout with butter
  • Add the Xmas pudding mixture into the pudding basin. Do not overfill it, I leave about 2 cm of space from the rim.
    Christmas Pudding mixture in a pudding basin
  • Flatten the top to make sure it doesn't cook wonky! Add the greased parchment paper on top
    Christmas Pudding mixture in a pudding basin with a parchment paper circle cut out on top
  • Lay a sheet of greaseproof paper on a flat surface, followed by an equally sized sheet of foil on top. Fold both the foil and greaseproof paper together in the centre.
    Christmas Pudding mixture in a pudding basin with a parchment paper circle cut out on top and a sheet of parchment paper and a sheet of kitchen foil getting folded in half by hands
  • Then fold back again to create a crease of about an inch in the middle. This allows the pudding to steam and rise.
    sheet of parchment paper and a sheet of kitchen foil getting folded in half in the middle of both sheets by hands
  • Position the paper over the basin, making sure the pleat is centered. Push down with your hands keeping the pleat flat.
    Wrapping a sheet of parchment paper and a sheet of kitchen foil being placed on top and around the Christmas Pudding basin by hands
  • Secure it firmly under the rim with string, leaving ample length. Repeat the process with another piece of string on the opposite side, also leaving extra length.
    Tying the foil and parchment paper lid using cooking string around the pudding basin
  • Finally, tie the two excess strings above and across the top of the basin to create a practical handle.
    Creating a handle on top of the Christmas pudding basin using cooking twine
  • Trim off any excess paper and foil.
    Cutting away excess foil and parchment paper away from the pudding basin lid using scissors

Cooking Method

  • Place the prepared pudding basin in a steamer over a pan of simmering water.
    Placing the Christmas pudding into a steamer using the handle made by string
  • Or, put the basin into a large lidded pan filled with boiling water to come halfway up the basin.
    It is important to not allow water to get into the mixture.
    Placing the Christmas pudding into a cooking pot using the handle made by string
  • Add a well-fitted lid to the steamer or pan.
    If cooking two puddings, you can use a three-tier steamer.
    Or if you only have two-tiers, like we have put one in with the water and the other in the steamer basket.
    Placing the lid onto the steamer with the Christmas pudding inside

Cooking Time for Christmas Pudding

  • The water should be kept at a gentle simmer so it generates steam.
    6 hours for 650ml (1.1 imperial pint)
    8 hours for 900ml (1.6 imperial pint).
    9 hours for a 1.75l (3 imperial pint).
    Steaming Christmas Pudding in a steamer on a stove top
  • Check the water is simmering, and top it up with boiling water as it evaporates.
    Pouring hot water into a cooking pot
  • When the pudding has cooked, remove from the steamer.
    Removing the Christmas pudding away from the steamer using the string handle
  • Remove the foil and greaseproof paper and leave to cool slightly.
    Removing the parchment paper and foil lid away from the pudding basin by hand
  • Once cooled enough to touch, tip the basin upside down onto a rimmed plate.
    Old Fashioned Christmas Pudding on a plate

Serving on the Day it is Cooked

  • Optional* Warm 50 ml Brandy in a pan, light it with a long-handled lighter.
    Pouring brandy from a pan that is flaming over Christmas pudding
  • Then very carefully pour the flaming Brandy over the Christmas Pudding.
    Christmas Pudding with flames on top of the pudding
  • Optional* Add some holly for decoration and sprinkle with icing sugar before serving.
    Sprinkling icing sugar over the top of a Christmas pudding
  • Cut into thin slices.
    Slicing Figgy Pudding sprinkled in icing sugar and holly leaves on top
  • Serve with Brandy Butter, Brandy Sauce Cream Icecream or Custard.
    A slice of Christmas pudding with brandy butter on the side

Storage if Made Ahead.

  • Christmas Pudding can be steamed and stored for 6 weeks prior to the big day. Transfer the pudding to a plate. Wrap the christmas pudding with cling film.
    Steamed Christmas Pudding in a pudding basin
  • Clean the basin. Pop the basin back over the top.
    Christmas Pudding basin lid upside down being held by hands
  • Place the spare parchment disc on top and seal the whole basin well with cling film and foil. Store in a cool, dry place. For upto
    Wrapping a Christmas pudding in its basin with kitchen foil

Reheat

  • Microwave:
    The easiest method to reheat is to remove the foil it is stored in. Place a plate on top and microwave for 5 minutes
    Re-steam
    To re-steam on the hob, unwrap and repeat steps 7-12 for Pudding Basin Preparation in recipe card above. Then steam for 1 ½ hours to reheat
    Individual Slices
    Another option is to reheat each slice individually in the microwave in 30-second intervals until heated through.
    Christmas Pudding on a fork coated in brandy sauce

Video

Notes

Optional Extras

Other popular ingredients can be added to personalise your Christmas pudding.

Nuts

Nuts are a common addition to the Classic Christmas Pud, whether fine or chunky. Ground almonds are a popular choice.

Other Spirits

You can use other spirits, such as whiskey and rum, instead of Brandy.
One of our favourites is spiced rum, such as Captain Morgan's.

Nutrition

Calories: 251kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 53mg | Potassium: 287mg | Fiber: 4g | Sugar: 31g | Vitamin A: 78IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg