Christmas pudding
A traditional make-ahead steamed pudding recipe that rests overnight and simmers low and slow for rich, nostalgic flavor - perfect for Christmas and keeps beautifully for months.
Updated : 12 December, 2025
Easy
More than 1 hour.
Ingredients
The dry ingredients
275 grams
Breadcrumbs
100 grams
Dried apricots
100 grams
Dried figs
225 grams
Currant
500 grams
Raisins
75 grams
Candied fruit peels
50 grams
Almond
225 grams
Brown sugar
225 grams
Lard
0.5 teaspoon
Salt
1 teaspoon
Spices, seasonings
1 teaspoon
Cinnamon
0.5 teaspoon
Nutmeg
The wet ingredients
1
Oranges
1
Lemon
1
Apple
3
Eggs
150 milliliters
Dark beer
150 milliliters
Milk
4 tablespoon
Brandy
as needed
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For dry ingredient mix chopped dried apricots, dried figs, candied peel and almonds. Put everything to a bowl. Add remaining dry ingredients.
Step 2
For wet ingredients zest both lemon and orange, squeeze both fruit juices and add to the bowl. Add cored and grated apple. Add eggs. Pour beer, milk and brandy. Mix everything with your hands for the best texture, as a spoon won’t mix the ingredients as effectively.
Step 3
Grease two 1½ litre/2½ pint heatproof pudding bowls and divide the mixture evenly between them, filling each nearly to the top and smoothing the surface. Lay a large piece of greaseproof paper over each bowl, followed by a large piece of foil. Secure them tightly under the rim with string. Using the excess string, create a looped handle over the top by threading one end under the tightened string on the opposite side and tying securely - this will make lowering and lifting the puddings easier.
Step 4
Set the puddings in a cool place to rest overnight.
Step 5
When ready to cook, place a trivet in a deep, heavy-based pan and stand both pudding bowls on top (use separate pans if needed). Fill the pan with boiling water to reach halfway up the sides of the bowls. Cover with a lid or tent with foil and boil gently for seven hours, checking occasionally and topping up with boiling water to maintain the level.
Step 6
After seven hours, carefully lift out the bowls and allow the puddings to cool. Remove the foil and paper, then replace with clean, dry sheets of both foil and greaseproof paper. Store in a cool, dry place for a year or longer, or freeze if preferred.
Step 7
When it’s time to serve, reheat by placing the pudding back in a pan with a few inches of boiling water, cover, and steam for two hours, checking the water level occasionally, until thoroughly warmed through.
Author note
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