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 raisins (soaked overnight in brandy); 3 tbsp mixed candied peel (optional); 1 cup heaped dark brown sugar; ½ cup all purpose flour; ½ tsp baking powder; 1 tsp mixed spice; 2 cups fresh breadcrumbs; 1 cup sultanas (golden raisins); ½ cup Zante currants; 1 small apple, peeled, cored and grated; 2 tsp finely grated orange rind (from one fresh orange or lemon)

If you’re looking for a truly classic, heartwarming dessert that’ll fill your home with the aromas of the season, this British Christmas Pudding Recipe is the one to try. Trust me, this isn’t just any pudding—it’s a rich, fruity, and boozy steamed delight that takes time but rewards you with deep, comforting flavors. I absolutely love how this turns out every year, and once you get the hang of it, you’ll be making it for family and friends long past the holidays.

❤️

Why You’ll Love This Recipe

Classic Flavors: This recipe perfectly balances rich dried fruits and warming spices for that authentic festive taste.
Make-Ahead Friendly: You can prepare it well in advance, making your holiday stress-free and enjoyable.
Showstopper Presentation: The flaming brandy finish never fails to impress and create magical moments at the table.
Rich and Moist Texture: Thanks to steaming, the pudding comes out tender yet packed with flavor every time.

A triangular slice of dark brown fruitcake filled with bits of dried fruit takes the front spot on a white plate decorated with green leaves and red berries. Next to the cake slice sits a smooth pale yellow dollop of butter or cream. Behind this, a larger, round fruitcake with a dark brown color and glossy texture is visible with a green holly decoration on top, placed on a larger white plate. All is set on a white marbled surface with a festive tablecloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

For this British Christmas Pudding Recipe, I find that using fresh, good-quality ingredients really shines through. The combination of butter, dark brown sugar, and mixed dried fruits soaked in brandy contributes to the moist, rich texture and complex flavor. Don’t be tempted to skip the soak—it’s where a lot of the magic happens!

Butter: Use good quality salted butter for richness and depth.
Dark brown sugar: Heaped and packed for that caramel undertone.
All-purpose flour: Gives structure without weighing the pudding down.
Baking powder: Helps the pudding rise lightly during steaming.
Eggs: Bind everything together, essential for that perfect crumb.
Mixed spice: A warming blend that you can make at home if needed—cinnamon, nutmeg, and cloves work great.
Breadcrumbs: Fresh breadcrumbs are best; they absorb liquids and keep the pudding moist.
Sultanas (golden raisins): Bring natural sweetness and a bit of chew.
Raisins: Soak these overnight in brandy for an extra boozy kick.
Zante currants: Tiny bursts of tart flavor that cut through the richness.
Apple: Grated and peeled; adds subtle freshness and moisture.
Orange rind: Freshly grated for a vibrant citrus note.
Orange juice and brandy: Juicy and boozy, combining fresh and spirit flavors beautifully.
Mixed candied peel (optional): Adds colorful bits and extra sweetness—totally worth it if you like a classic 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

I love experimenting with this pudding to suit different tastes and occasions. You can easily adjust the mix-ins or spirits to make it your own, so don’t be afraid to personalize it and make it truly yours.

Spirit Swaps: Instead of brandy, I’ve tried dark rum or whisky, each adding a unique flavor twist—whisky adds a smoky note I adore.
Dairy-Free: Replace butter with a dairy-free spread to make it suitable for those avoiding dairy without losing richness.
Fruit Mix: Toss in chopped dried dates or cherries for extra bursts of sweetness and color.
Spice Adjustment: Play around with spices—adding a pinch of star anise or cardamom to surprise your guests with subtle complexities.

How to Make British Christmas Pudding Recipe

Step 1: Prep Your Pudding Basin Like a Pro

Start by buttering your pudding basin thoroughly, including the sides and the bottom. Then, cut a disc of parchment or waxed paper to fit the base, butter that, and line the bottom. This prevents sticking and makes it easy to release once cooked. I always use a 5 or 6 cup basin—perfect size to achieve that traditional dense pudding look.

Step 2: Cream Butter and Sugar Until Soft

Beat the butter and dark brown sugar together until they’re soft and fluffy—it helps the sugar dissolve and ensures a smooth mix later on. I usually do this with a hand mixer, but a sturdy wooden spoon works fine too.

Step 3: Add Dry Ingredients and Eggs

Mix in the flour, baking powder, and mixed spice next. Then break in the eggs and give it all a good stir to combine. This part is crucial; you want everything evenly blended before adding the fruits and liquids to avoid clumpy pockets.

Step 4: Stir in Fruits, Apple, and Juice

Now comes the fun part! Toss in the soaked raisins, sultanas, currants, grated apple, orange rind, candied peel (if using), orange juice, and brandy or rum. Mix well so every bite bursts with fruit and a hint of boozy goodness. I like to use a wooden spoon to feel when it’s all evenly mixed but be gentle to keep the texture light.

Step 5: Transfer and Cover

Spoon the mixture into your prepared pudding basin and press the top flat and smooth. Cut a waxed or parchment paper disc the size of the bowl, butter it, and place it on top. Then wrap a larger piece of parchment and sturdy aluminum foil over the top, pleating the foil to allow expansion during steaming. Tie securely with kitchen string around the edge, leaving a handle on top—this helps when lifting the pudding later.

Step 6: Steam Your Pudding

I don’t have a traditional steamer, so I place a trivet in a deep pot, add water until it’s halfway up the pudding basin, and cover with a tight-fitting lid. Steam for a whopping 6 hours, checking the water level every hour or so and topping up with hot water as needed. The slow, moist heat transforms the pudding into a lush, dense dessert packed with those warm holiday flavors.

Step 7: Store and Reheat When Ready

Once steamed, carefully remove the pudding, unwrap it, and wipe the rim clean. Replace the papers with fresh ones and store it in a cool place until serving day. On the big day, steam it again for about 2 hours or simply microwave to warm through. Let it stand a few minutes so it firms up before turning out onto your serving plate.

Step 8: The Grand Finale – Flambé and Serve

Here’s the moment I look forward to every year: douse the pudding with brandy, ignite it carefully (safety first!), and let the flame dance over the top before serving. It’s theatrical, traditional, and tastes incredible served with brandy butter, custard, cream, or all three if you’re feeling indulgent. My family goes crazy for this showstopper presentation.

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Pro Tips for Making British Christmas Pudding Recipe

Soak Your Fruit Overnight: This completely amps up the depth of flavor and moistness in your pudding.
Wrap Tightly to Prevent Water Seepage: I learned the hard way—foil pleats and double wrapping keep your pudding safe from sogginess.
Check Water Levels Regularly: Low water risks burning your pot and ruining the pudding, so topping up is essential.
Gentle Microwaving for Reheating: Blast it too hard and you risk drying out the pudding—go slow and short bursts.

How to Serve British Christmas Pudding Recipe

A white bowl contains a dark brown rectangular cake piece with a rough texture. A woman's hand holds a white pitcher above the bowl, pouring smooth, light cream sauce that flows onto the cake, covering part of its surface. In the background, there is a second white bowl with another dark brown rectangular cake that is out of focus. The setting features a soft glowing light with hints of red and warm tones, and the surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Personally, I love keeping it traditional—douse the pudding with warm brandy and light it for a dazzling effect. Serving it with thick brandy butter or freshly whipped cream adds a creamy contrast that balances the sweetness. Sometimes, a sprinkle of toasted almonds on the side adds great texture and nutty flavor.

Side Dishes

We often enjoy slices of this pudding alongside custard or rich vanilla ice cream to cut through the richness. A little spiced mulled wine or hot cider on the side completes the festive mood perfectly in our home.

Creative Ways to Present

For a modern twist, I sometimes turn this pudding into mini individual servings using ramekins—still wrapped and steamed but perfect for personal portions. Adding a fresh sprig of holly or dusting with edible gold dust at serving adds a special festive sparkle that wow guests every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might—this pudding is rich!), wrap them tightly in cling film and store in the fridge. It keeps beautifully for several days without drying out. I like to slice portions and keep them sealed individually to grab as needed.

Freezing

Freezing works surprisingly well for this British Christmas Pudding Recipe. Once fully cooled, wrap the entire pudding tightly in foil and place it in a freezer bag. It freezes for months—just thaw overnight in the fridge before reheating. This made holiday prep so much easier for me once I discovered it!

Reheating

To reheat, I either steam the whole pudding again for about 2 hours or microwave individual slices in short bursts (about 1-2 minutes), checking frequently to avoid drying. Covering with a damp paper towel in the microwave helps retain moisture, keeping that luscious texture intact.

FAQs

Can I make this British Christmas Pudding Recipe without alcohol?

Absolutely! You can substitute the brandy and rum with orange juice, apple juice, or a flavored cider. While you’ll miss some of the traditional boozy kick and preservation properties, the pudding will still be delicious and moist.
How far in advance can I make this pudding?

This pudding is perfect made weeks ahead, even months. Traditionally, it’s allowed to mature in a cool place for several weeks so the flavors meld beautifully. Just re-steam before serving to warm through.
What if I don’t have a pudding basin?

You can use any heatproof bowl or deep ceramic dish that holds about 5-6 cups, just be sure to cover it tightly with parchment and foil as described. Make sure it fits comfortably in your steaming pot.
Is steaming the only cooking method?

Steaming is traditional and vital to achieving the moist, dense texture. Baking isn’t recommended as it can dry the pudding out. If you don’t have a steamer, improvise with a large pot and trivet as I do—just keep the water level steady.

Final Thoughts

Making this British Christmas Pudding Recipe has become a cherished tradition in my family and honestly, once you master the steps, you’ll be so glad you gave it a try. The rich, fruity flavors, the satisfying texture, and the festive flair of flaming brandy just can’t be beaten. Whether it’s your first time or you’re looking for a nostalgically authentic pudding to wow your guests, this recipe delivers hearty homemade joy in every spoonful. So go ahead, get your basin ready, soak those fruits, and let the holiday magic begin!