Traditional Christmas Pudding Recipe

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When it comes to festive desserts, few dishes are as steeped in tradition and charm as the classic Christmas pudding. Rich, moist, and brimming with dried fruits, spices, and a hint of brandy, this old-fashioned dessert has graced holiday tables for centuries. Its origins can be traced back to medieval England, where it evolved from a simple porridge into the dense, fruit-packed pudding we know today. Preparing it is as much a ritual as it is a recipe—often made weeks in advance so the flavors can deepen and mature before Christmas Day.

Below is a step-by-step recipe for a traditional Christmas pudding, along with tips to help you make it truly special.

Ingredients

  • 225 g (1 ½ cups) raisins

  • 225 g (1 ½ cups) currants

  • 225 g (1 ½ cups) sultanas

  • 100 g (¾ cup) chopped dried figs or apricots (optional)

  • 100 g (¾ cup) chopped dates

  • 100 g (¾ cup) mixed peel (candied citrus)

  • 150 g (1 cup, packed) dark brown sugar

  • 225 g (2 cups) fresh breadcrumbs

  • 125 g (1 cup) self-raising flour

  • 1 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • ½ tsp ground cloves

  • ½ tsp ground allspice

  • 225 g (2 sticks) unsalted butter, grated or very soft

  • 4 large eggs

  • 100 ml (scant ½ cup) stout or dark beer

  • 100 ml (scant ½ cup) brandy (plus extra for flaming)

  • Zest and juice of 1 lemon

  • Zest and juice of 1 orange

  • 50 g (⅓ cup) chopped almonds (optional)

  • A pinch of salt

Method

Step 1: Prepare the fruits

In a large bowl, combine raisins, currants, sultanas, figs, dates, and mixed peel. Pour in the brandy and stout, then mix well. Cover and let the fruits soak overnight (or at least 4 hours). This step plumps the dried fruit and infuses it with rich, boozy flavor, which is key to a luxurious pudding.

Step 2: Mix the dry ingredients

The next day, stir in the breadcrumbs, flour, sugar, spices, and a pinch of salt. Mix thoroughly to ensure the fruits are coated, which helps prevent clumping.

Step 3: Add the wet ingredients

Add the grated butter, eggs, lemon and orange zest, and juice. Stir well until everything is fully combined. If the mixture seems too dry, add a splash more stout or brandy; it should be thick but moist. Stir in almonds if using.

Step 4: The traditional “stir-up”

In many households, this is a special moment. Each family member takes a turn stirring the pudding mixture clockwise while making a wish. This tradition, known as “Stir-Up Sunday,” usually happens on the last Sunday before Advent.

Step 5: Prepare the pudding basin

Butter a 1.2-liter (about 2-pint) heatproof pudding basin. Line the base with a circle of parchment paper. Spoon the mixture into the basin, pressing down lightly but not too firmly—you want to leave a little room for expansion. Cover the top with a double layer of parchment paper and foil, securing it tightly with kitchen string.

Step 6: Steam the pudding

Place the basin in a large pot. Pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid and steam gently for about 6 hours, topping up with more boiling water as needed. The pudding is ready when firm and dark in color.

Step 7: Mature the pudding

Once steamed, let it cool. Remove the foil and parchment, replace with fresh coverings, and store the pudding in a cool, dark place for at least 2 weeks—ideally 4 to 6 weeks. The longer it rests, the richer the flavors become. You can feed it occasionally with a tablespoon of brandy to keep it moist.

Step 8: Reheat and serve

On Christmas Day, steam the pudding again for 2 hours before serving. To make a show-stopping presentation, warm a ladleful of brandy, pour it over the pudding, and carefully ignite it to create the traditional blue flames.

Serving Suggestions

  • Serve with brandy butter, custard, or cream for a truly indulgent experience.

  • For extra luxury, drizzle with warm toffee sauce.

  • Leftovers can be fried in butter and served with ice cream for a Boxing Day treat.

Tips for Success

  1. Don’t rush the steaming – Long, gentle steaming develops the pudding’s deep flavor and dense texture.

  2. Experiment with alcohol – Rum, whisky, or sherry can be used instead of brandy. Each gives a different nuance.

  3. Make ahead – Christmas pudding improves with age. Some families even keep one for a full year to enjoy the following holiday.

  4. Allergy-friendly swaps – Use gluten-free flour and breadcrumbs if needed. For a non-alcoholic version, substitute fruit juice or strong tea.

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