Name: British Christmas Pudding Recipe
Prep time: 30 min
Cook time: 6 h
Total time: 16 h 24 min
Cuisine: British
Ingredients: ½ cup butter (good quality, salted); 2 eggs; 3 oz orange juice (freshly squeezed, made up to 5 oz / 150 ml with brandy or rum); 1 cup dark brown sugar (heaped); ½ cup all-purpose flour; ½ tsp baking powder; 1 tsp mixed spice; 2 cups breadcrumbs (fresh, 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 orange rind (finely grated rind of one fresh orange or lemon); 3 Tbsp mixed candied peel (optional, chopped)

If you’re looking to capture the heart and soul of a festive British dessert, you’ve got to try this British Christmas Pudding Recipe. It’s rich, full of warming spices, packed with juicy dried fruits, and just the perfect kind of indulgence that makes the holidays feel truly special. I absolutely love how this pudding turns out—dense yet moist, with that subtle hint of brandy that fills the kitchen with such a mouthwatering aroma. Stick with me, because I’m going to walk you through every step to make sure your pudding is nothing short of magical.

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Why You’ll Love This Recipe

Authentic Flavor: Uses traditional British ingredients and spices for a nostalgic, rich taste.
Make-Ahead Friendly: You can prepare it well in advance, which takes stress off your holiday cooking.
Perfectly Moistened: Soaking the raisins in brandy adds depth and keeps the pudding incredibly moist.
Show-Stopping Presentation: The classic flaming serve never fails to impress your holiday guests.

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

The secret to a fantastic British Christmas Pudding lies in the balance of rich, buttery base, mixed dried fruits, and just a touch of citrusy freshness. Picking quality ingredients, especially the butter and dried fruits, makes a world of difference. And don’t skip soaking those raisins in brandy—it’s a game changer.

Butter: Go for good quality salted butter to add richness and flavor.
Dark brown sugar: Adds molasses notes that give a deep caramel taste.
All-purpose flour: Provides structure to hold everything together.
Baking powder: Just enough to lighten the pudding slightly.
Eggs: Essential for binding the mixture.
Mixed spice: Combines warming flavors like cinnamon, nutmeg, and cloves.
Breadcrumbs: Fresh breadcrumbs absorb moisture without drying out the pudding.
Sultanas (golden raisins): Adds sweetness and texture.
Raisins: I soak mine in brandy overnight for extra moistness and flavor.
Zante currants: Smaller dried fruit that balances sweetness with slight tartness.
Apple: Grated fresh apple keeps the pudding moist and adds subtle fruitiness.
Orange rind: Provides a fresh citrus zing that brightens the dense flavors.
Orange juice and brandy or rum: The liquid base—this combo adds moisture and that classic festive kick.
Mixed candied peel (optional): For a touch of chewy, sweet bursts throughout the pudding.

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

While I adore the traditional method, I encourage you to make this British Christmas Pudding Recipe your own. Whether you’re adapting it for dietary preferences or simply mixing up the fruit, these tweaks can add a fresh twist while preserving the warmth of the classic.

Gluten-Free: I’ve substituted all-purpose flour with a gluten-free blend successfully—just make sure your breadcrumbs are gluten-free, too.
Vegan: Swap butter for a vegan friendly alternative and use flax eggs (ground flaxseed mixed with water) to bind the pudding.
Extra Nuts: My family loves it with added chopped toasted almonds or walnuts for a lovely crunch contrast.
Spice Adjustments: Feel free to play with the amount of mixed spice to suit your taste—adding more cinnamon if you like it warmer.

How to Make British Christmas Pudding Recipe

Step 1: Prepare Your Pudding Basin

I like to use a 5 or 6-cup pudding basin—that size is just right for about 8 servings. Start by buttering the inside thoroughly, then line the bottom with a disc of parchment or waxed paper and butter that too. This little step ensures your pudding doesn’t stick and comes out beautifully shaped.

Step 2: Mix the Base Ingredients

Beat the butter and dark brown sugar together until soft and creamy—this is where that lovely caramel depth begins. Then stir in the flour, eggs, and mixed spice until smooth. I always take my time here to make sure the eggs are fully incorporated to avoid lumps and an uneven texture.

Step 3: Add the Fruits and More

Now, toss in the fresh breadcrumbs, soaked raisins, sultanas, currants, grated apple, and candied peel if you’re using it. Don’t forget the finely grated orange zest and the mixture of orange juice topped up with brandy or rum. Stir everything thoroughly until fully combined—you’ll notice how heavy and full the mix gets, which is exactly what you want!

Step 4: Fill the Basin and Wrap

Transfer the pudding mixture into your buttered basin, pressing down to flatten the top out nicely. Cover the top with another buttered parchment or wax paper disc. Then cover the whole basin with a large piece of parchment paper and aluminum foil, making a pleat in the center so the pudding can expand as it cooks. Tie securely with kitchen string—this prevents any water from leaking in and keeps the pudding shape nice and firm.

Step 5: Steam for Hours

Place your pudding basin on a trivet inside a large pot. Fill the water to halfway up the basin. Cover with a tight-fitting lid and steam gently for 6 hours. Remember to check every hour or so to top up with boiling water—this slow steaming makes the pudding dense and moist rather than dry.

Step 6: Cool and Store

Once steamed, carefully remove the basin and take off the foil and paper. Wipe the rim clean and replace with fresh paper before storing in a cool place. One of the best parts about this British Christmas Pudding Recipe is how well it keeps—many say it even tastes better after sitting a week or two as the flavors mature beautifully.

Step 7: Serve with Style

When it’s showtime, steam it again for about 2 hours or just zap it in the microwave a few minutes until piping hot. Place your pudding on a heatproof dish, douse with brandy, and carefully light it to create that stunning flaming effect. Once the flames die down, slice and serve with traditional brandy sauce, custard, or thick cream—trust me, people will be asking for seconds.

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Pro Tips for Making British Christmas Pudding Recipe

Soak the Raisins Overnight: Doing this infuses maximum flavor and moisture, making a deliciously rich pudding.
Use Fresh Breadcrumbs: I learned the hard way that dried breadcrumbs make the pudding too dry—fresh ones keep it wonderfully moist.
Keep Water at a Gentle Simmer: Boiling water can cause your pudding to crack or cook unevenly, so lower heat is key.
Avoid Overfilling the Basin: Leaving some room allows the pudding to expand without spilling, yielding a perfect dome shape.

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

I love topping mine with a generous drizzle of warm brandy sauce—it adds that silky smoothness and extra boozy warmth. Alternatively, serve with thick cream or lightly whipped cream to balance the dense richness. Some friends enjoy a scattering of toasted nuts on top for crunch, which I highly recommend if you want a textural contrast.

Side Dishes

Traditionally, British Christmas pudding is a dessert finale, but I often pair it with a selection of spiced mince pies or gingerbread biscuits for a truly festive feast. A pot of freshly brewed tea or a rich cup of mulled wine also complements the flavors wonderfully.

Creative Ways to Present

For a wow factor, I sometimes serve slices inside individual ramekins topped with a scoop of brandy butter ice cream. Lighting the pudding aflame right at the table never fails to delight guests—their faces light up just as much as the pudding does! Wrapping the basin in a festive cloth or adding holly sprigs around the serving plate adds a cozy traditional touch.

Make Ahead and Storage

Storing Leftovers

Leftover pudding keeps really well covered in the fridge for up to two weeks, but honestly, I doubt you’ll have much leftover! I store mine wrapped in parchment paper in an airtight container to keep it fresh. It actually tastes even better the next day as the flavors intensify overnight.

Freezing

If you want to get ahead, this pudding freezes beautifully. I freeze it wrapped tightly in cling film and then aluminum foil to protect it from freezer burn. When ready, simply thaw it overnight in the fridge before reheating by steaming. It’s a lifesaver for busy holiday schedules!

Reheating

To reheat, I prefer steaming the pudding again for a couple of hours—it brings back that moisture and tenderness perfectly. If you’re in a pinch, the microwave works too; just heat it a few minutes on medium power to avoid drying it out. Let it rest a few minutes before serving to let the heat distribute evenly.

FAQs

Can I make the British Christmas Pudding Recipe without alcohol?

Absolutely! You can substitute the brandy or rum with orange juice or apple juice to keep the moisture and citrusy notes, though you’ll lose the signature boozy flavor. Consider adding a splash of vanilla extract or almond extract for extra depth in alcohol-free versions.
How long can I make the pudding in advance?

This pudding actually benefits from sitting for a few weeks before serving—the flavors meld and mature beautifully. You can make it up to 4-6 weeks ahead, store it properly in a cool, dry place, and re-steam before serving.
What if I don’t have a steamer? How else can I cook it?

No steamer? No problem! Use a large pot with a trivet or an upside-down heatproof dish and steam the pudding basin over simmering water with a tight-fitting lid. Just keep checking the water level to prevent it from boiling dry.
Can I use other dried fruits in this recipe?

Definitely! Feel free to mix in chopped dried apricots, cherries, or cranberries for a different twist. Just remember to soak any fruits that aren’t naturally moist to keep the pudding balanced.
How do I know when the pudding is done?

After steaming for about 6 hours, your pudding should be firm and set but still springy to the touch. If you insert a skewer, it should come out clean or with only moist crumbs, never wet batter.

Final Thoughts

This British Christmas Pudding Recipe is one of those timeless classics that really brings the whole holiday feeling together. I still remember the first time I steamed my own pudding and lit it up at the table—everyone’s eyes lit up, and it instantly became a cherished tradition in my family. If you’ve been hesitant about making it yourself, trust me, it’s easier than you think and absolutely worth the effort. You’ll enjoy the process, the wonderful smells filling the kitchen, and most of all, the smiles when everyone dives in. Give it a try and make your Christmas a little sweeter and a lot more festive!