Top 12 Christmas Pudding Recipes To Try At Home

Christmas pudding is the ultimate traditional holiday dessert. This rich, fruity pudding dotted with nuts and doused in brandy is the perfect ending to a big Christmas feast. Though store-bought puddings are convenient, nothing beats a homemade pudding brimming with fresh spices and made with care.

Traditional Christmas Pudding

This classic recipe results in a moist, dense pudding packed with dried fruits and warm spices. The combination of brandy, rum, and port gives it a robust depth, while the molasses and black treacle provide rich sweetness. Give it a splash of rum sauce or brandy butter to take it over the top!

Ingredients:

• 3 cups mixed dried fruit
• 1 cup breadcrumbs
• 1 cup suet, finely chopped
• 3⁄4 cup brown sugar
• 3⁄4 cup molasses
• 2 eggs
• 1⁄2 cup brandy
• 1⁄4 cup black treacle
• Zest of 1 orange
• 1 tablespoon mixed spice
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 cup all-purpose flour
• 1⁄4 cup rum
• 1⁄4 cup port

Instructions:

1. In a large bowl, combine dried fruit, breadcrumbs, suet, sugar, molasses, eggs, brandy, treacle, orange zest, and spices. Mix well. Stir in flour.
2. Pour mixture into a greased pudding basin. Cover tightly with foil.
3. Steam pudding for 6 hours, checking water level occasionally and replenishing as needed.
4. Remove pudding from pot and allow to cool completely. Pour rum and port over top.
5. Wrap tightly in plastic wrap and foil. Store in a cool place for up to 2 months.
6. On Christmas, steam pudding for 2 more hours to reheat. Turn upside down onto a platter and serve.

Easy Slow Cooker Christmas Pudding

This simplified pudding recipe is made right in the slow cooker so it couldn’t be easier. With a prep time of just 10 minutes, the slow cooker does all the work for you. The result is a moist, decadent pudding bursting with complex flavors.

Ingredients:

• 3 cups mixed dried fruit
• 1 cup dark brown sugar
• 1 1⁄4 cups breadcrumbs
• 3⁄4 cup suet or vegetable shortening
• 3 eggs
• 3⁄4 cup brandy, divided
• 1 tablespoon mixed spice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1⁄2 cup all-purpose flour
• 1 tablespoon molasses

Instructions:

1. Grease a 4 quart slow cooker with butter. Cut a circle of parchment to fit bottom. Grease paper.
2. In a large bowl, mix together all ingredients except 1⁄4 cup brandy. Spoon into slow cooker.
3. Lay a clean dish towel over top then cover with lid. Cook on high 21⁄2 hours.
4. Remove towel and foil. Pour remaining 1⁄4 cup brandy evenly over pudding.
5. Re-cover with towel and lid. Cook on high another 2 hours.
6. Allow pudding to cool completely then wrap tightly and store for up to 2 months.
7. On Christmas, steam pudding for 2 hours to reheat. Invert onto platter and serve.

Vegan Christmas Pudding

This dairy-free, egg-free Christmas pudding is lightly spiced and loaded with dried fruits and nuts. The blender method yields an ultra smooth and creamy texture. It’s boiled then baked for a melt-in-your-mouth vegan dessert everyone will love!

Ingredients:

• 21⁄2 cups mixed dried fruit
• 1 cup chopped pecans
• 1⁄2 cup shredded coconut
• 1 cup packed brown sugar
• 1⁄3 cup brandy, divided
• 2 cups water
• 2 tablespoons molasses
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 tablespoon mixed spice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1⁄2 teaspoon ground cloves

Instructions:

1. Combine dried fruit, pecans, coconut, brown sugar, and 1⁄4 cup brandy in a blender. Puree, adding water gradually, until very smooth.
2. Pour into bowl then whisk in molasses, remaining brandy, vanilla and dry ingredients until just blended.
3. Line a 1.5 quart pudding basin with parchment. Grease paper then pour in pudding batter. Cover with foil.
4. Place basin in a pot with 2 inches simmering water. Steam 3 hours, replenishing water as needed.
5. Remove from pot and allow to cool. Cover tightly with plastic wrap and store for up to 2 weeks.
6. On Christmas, pour into a greased baking dish. Bake at 325°F for 1 hour. Allow to cool slightly before slicing and serving.

Easy Microwave Christmas Pudding

When time is short, this quick microwave method gives you delicious homemade Christmas pudding in under an hour! Packed with mixed dried fruits, warm pie spices, and plenty of rum, it makes for a moist and flavorful finale to your holiday meal.

Ingredients:

• 1 1⁄2 cups mixed dried fruit
• 1⁄3 cup dark brown sugar
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• 1⁄4 cup rum, divided
• 1 egg plus 1 egg yolk
• 6 tablespoons breadcrumbs
• 1⁄3 cup self-rising flour
• 3 tablespoons vegetable suet

Instructions:

1. Place dried fruit, sugar, spices, and 2 tablespoons rum in a microwave safe bowl. Heat 1 minute to soften fruit. Cool slightly.
2. Stir in egg and yolk, breadcrumbs, flour and suet until thoroughly combined.
3. Grease a 11⁄2 pint pudding basin. Cut parchment to fit bottom, greasing paper also. Pour in pudding mixture.
4. Cover bowl tightly with plastic wrap then microwave on high 5 minutes. Allow to stand 5 minutes.
5. Microwave again on medium 5-7 minutes until set. Allow to stand 10 minutes then pour remaining rum evenly over pudding.
6. Cover and let cool completely before wrapping in plastic and foil. Store up to 1 week.
7. On Christmas, microwave in 30 second bursts until hot, flipping once. Invert onto plate. Serve with rum sauce or whipped cream.

Steamed Carrot Christmas Pudding

Shredded carrots give this pudding recipe a natural sweetness that perfectly complements the blend of spices and dried fruits. Pecans lend a delightful crunch while orange zest provides a burst of bright citrus flavor. It’s wholesome, decadent, and sure to be a new Christmas favorite!

Ingredients:

• 1 cup shredded carrots
• 1 cup pitted, chopped dates
• 1 cup dark raisins
• 1⁄2 cup dried cranberries
• 1⁄2 cup chopped pecans
• 1⁄2 cup sweetened shredded coconut
• 1⁄2 cup packed brown sugar
• 1⁄4 cup brandy, divided
• Grated zest and juice of 1 orange
• 1 tablespoon mixed spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 1⁄4 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt

Instructions:

1. In a large bowl, mix together carrots, dates, raisins, cranberries, pecans, coconut, brown sugar, half the brandy, orange zest, spice, vanilla, and salt. Allow to stand for 30 minutes.
2. Stir in flour, baking powder and baking soda.
3. Grease a 2 cup pudding basin. Cut parchment for bottom and grease. Pour in batter.
4. Cover tightly with foil and steam over gently simmering water for 4 hours, checking occasionally.
5. Remove foil. Poke pudding all over with skewer and pour over remaining brandy and orange juice.
6. Recover and allow to cool completely before storing wrapped in plastic and foil for 2 weeks.
7. On Christmas Day, steam pudding for 2 hours to reheat. Turn out onto platter and serve with whipped cream or brandy sauce.

Christmas Trifle Pudding

This no-bake pudding begins with a base of crumbled brownies and chopped chocolate sandwich cookies layered with homemade vanilla custard, fresh berries, whipped cream and shaved chocolate. It’s truly the best of all worlds – brownie, trifle and pudding all in one festive dessert!

Ingredients:

• 6 ounce brownie, crumbled
• 14 chocolate sandwich cookies, chopped
• 2 cups fresh raspberries
• 2 cups fresh blackberries or cherries, halved
• 1⁄4 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk
• 3 egg yolks
• 1 tablespoon vanilla
• 1 cup heavy whipping cream
• 2 ounces bittersweet chocolate, shaved

Instructions:

1. Layer brownie crumbs, half the chopped cookies, and half the berries in a trifle dish or clear glass bowl.
2. Make custard by whisking sugar and cornstarch in a saucepan. Gradually whisk in milk. Cook, stirring constantly, until thickened and bubbly.
3. Whisk about half the hot milk mixture into egg yolks, then whisk back into saucepan. Boil 1 minute, stirring constantly. Remove from heat and stir in vanilla. Pour half the custard over layers in bowl.
4. Chill 30 minutes. Repeat layers ending with custard. Cover and chill at least 4 hours.
5. Beat cream to soft peaks. Spread over top of trifle. Sprinkle with remaining cookies, berries and chocolate shavings before serving.

Guinness Christmas Pudding

This rich, indulgent pudding gets its wonderfully complex flavor from the unique addition of hearty Guinness stout. Paired with spices, brown sugar and dates, the bold beer creates an incredibly moist texture and deep, molasses-like sweetness that perfectly complements the fruity brandy sauce.

Ingredients:

• 1 cup Guinness stout, room temperature
• 1 cup packed brown sugar
• 1 cup chopped pitted dates
• 1 cup golden raisins
• 1 cup dried currants
• 4 tablespoons unsalted butter, room temperature
• 2 eggs plus 2 yolks
• 11⁄2 cups fresh breadcrumbs
• 1 teaspoon baking soda
• 1 tablespoon mixed spice
• 1 teaspoon salt
• 1 cup all-purpose flour

Instructions:

1. In a saucepan, heat Guinness and sugar until sugar dissolves, 2-3 minutes. Remove from heat and whisk in dates, raisins, currants and butter until melted. Allow to cool to room temperature.
2. Whisk in eggs and yolks then add bread crumbs, baking soda, spices and salt. Gradually stir in flour just until incorporated.
3. Grease a 2 cup pudding basin and cut parchment for bottom. Grease paper then pour in batter. Cover tightly with foil.
4. Set basin in a pot with 2 inches simmering water. Steam for 4 hours, checking water level often.
5. Remove foil. Poke surface all over with skewer. Allow to cool completely then store wrapped in plastic and foil for up to 1 month.
6. On Christmas, steam pudding 2 hours to reheat. Turn out onto platter. Serve slices with warm brandy fruit sauce.

Eggnog Christmas Pudding

This pudding captures all the beloved flavors of creamy holiday eggnog rum, nutmeg, vanilla and eggs for a unique twist on traditional Christmas dessert. Packed with dried fruits and doused in even more rum after steaming, it’s the perfect sweet finale for your Christmas meal!

Ingredients:

• 3 eggs
• 1 cup milk
• 1 cup heavy cream
• 1⁄2 cup granulated sugar
• 1⁄4 cup packed brown sugar
• 1⁄4 cup rum, divided
• 21⁄2 cups mixed dried fruit
• 2 cups fresh breadcrumbs
• 2 teaspoons baking powder
• 11⁄2 teaspoons nutmeg
• 1 teaspoon cinnamon
• 1⁄2 teaspoon cloves
• 1⁄4 teaspoon salt

Instructions:

1. Whisk eggs, milk, cream, granulated sugar, brown sugar and 2 tablespoons rum in a large bowl until combined and frothy. Stir in remaining ingredients except pudding basin paper and remaining rum.
2. Line a greased 2 cup pudding basin with parchment. Grease paper then pour in batter. Cover tightly with foil.
3. Set in a pot with 2 inches simmering water. Steam 4 hours, checking water often. Cool completely.
4. Uncover pudding and poke surface all over with skewer. Slowly pour remaining rum evenly over entire pudding until absorbed.
5. Re-cover with foil then plastic wrap and store in a cool place 1 week up to 1 month.
6. On Christmas, steam pudding 2 hours to reheat. Invert onto serving plate, slice, and enjoy!

Chai Christmas Pudding

This pudding is infused with the aromatic flavors of chai tea cardamom, ginger, cinnamon and cloves – for a dessert that captures the warmth and spice of the holiday season. Mixed dried fruits provide a sweet, chewy base to soak up the rich, creamy Indian tea-infused custard filling, resulting in a unique yet comforting end to your Christmas meal.

Ingredients:

For the pudding:

• 2 cups mixed dried fruit, chopped
• 1 1⁄2 cups fresh breadcrumbs
• 3⁄4 cup brown sugar
• 1⁄4 cup melted butter
• 1 teaspoon vanilla
• 2 teaspoons mixed spice
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1⁄2 teaspoon ground cardamom
• 1⁄4 teaspoon cloves
• 1⁄4 teaspoon nutmeg
• 2 eggs, lightly beaten

For the filling:

• 1 cup milk
• 2 cups heavy cream
• 1 cup sugar
• 6 chai tea bags
• 1⁄2 cup golden raisins, plumped in rum
• 1⁄4 cup rum

Instructions:

1. Combine all pudding ingredients and pour into a greased 2 cup pudding basin lined with greased parchment. Cover with foil and steam 3 hours. Cool completely.
2. For filling, heat milk, cream and sugar just to a boil. Remove from heat, add tea bags and let steep 30 minutes. Discard tea bags and stir in raisins and rum.
3. On Christmas Day, pour filling over pudding. Reheat in steamer 1 hour until set. Invert onto platter and serve in slices.

Irish Whiskey Christmas Pudding

The rich taste of Irish whiskey gives this fruity pudding a unique flavor dimension that’s perfectly balanced by brown sugar and spices. Dark stout enhances moisture while pecans lend delightful crunch that contrasts nicely with the soft dried fruits. Serve warm slices with rum caramel sauce for a sublime holiday treat!

Ingredients:

• 1 cup Irish whiskey, divided
• 1 cup pitted, chopped dates
• 1 cup golden raisins
• 1⁄3 cup dried currants
• 1⁄4 cup dried cherries, chopped
• 1⁄3 cup packed brown sugar
• 1 cup Guinness stout
• 1 cup pecans, toasted and chopped
• 1 1⁄2 cups fresh breadcrumbs
• 2 eggs plus 1 yolk, lightly beaten
• 2 tablespoons black treacle or molasses
• Zest of 1 orange
• 2 teaspoons mixed spice
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger

Instructions:

1. In a bowl, pour 3⁄4 cup whiskey over dates, raisins, currants and cherries. Cover and let stand overnight to plump fruit.
2. Grease a 2 cup pudding basin and line bottom with parchment. Grease paper.
3. Stir sugar, Guinness, pecans, breadcrumbs, eggs, treacle, zest and spices into whiskey soaked fruit. Pour into prepared basin.
4. Cover basin tightly with foil. Steam over gently simmering water 6 hours, checking water level often. Cool completely.
5. Pour remaining 1⁄4 cup whiskey into holes poked all over pudding with skewer. Re-cover and store up to 1 month.
6. On Christmas, steam pudding 2 hours to reheat. Invert onto plate and drizzle with warm rum caramel sauce.

Brandied Fruit Christmas Pudding

This pudding features a rainbow of brandied fruits like apricots, figs and cranberries for pops of bright flavor and color in every bite. The result is a lighter, fresher take on traditional Christmas pudding that perfectly balances the sweet brandy notes with warming spices.

Ingredients:

Fruits:

• 1 cup dried apricots, chopped
• 1⁄2 cup dried figs, stems removed, chopped
• 1⁄2 cup dried cranberries
• 1 orange or tangerine, thinly sliced into rounds

Pudding:

• 11⁄2 cups fresh breadcrumbs
• 3⁄4 cup packed brown sugar
• 4 tablespoons melted butter, cooled
• 2 large eggs
• 2 tablespoons brandy
• 1 teaspoon vanilla
• 11⁄4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon cloves
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon salt
• 1⁄2 cup sliced almonds
• 1⁄2 cup sweetened shredded coconut
• Confectioners’ sugar for dusting

Instructions:

1. In a bowl, stir together prepared fruits with 2 tablespoons brandy. Cover and let stand 1 hour to plump up.
2. Grease a 2 cup pudding basin and line bottom with parchment. Grease paper.
3. In another bowl, beat eggs with remaining brandy, brown sugar, butter and vanilla. Stir in flour, baking powder, spices, almonds and coconut. Fold in soaked, brandied fruits.
4. Spoon mixture into prepared basin, packing down lightly. Cover tightly with foil.
5. Set basin in a pot with 2 inches simmering water. Steam 3 hours until set, checking water often. Remove foil and allow to cool completely.
6. Wrap tightly in plastic and store in a cool place up to 1 month until ready to serve.
7. On Christmas, return wrapped pudding to steamer for 2 hours until hot throughout. Turn out onto a platter and dust with confectioners’ sugar just before slicing and serving.

Italian Christmas Pudding with Limoncello

This lively pudding brimming with cranberries, cherries, citrus and crunchy amaretti cookie crumbs is drenched in vibrant lemon-flavored Italian liqueur for a dessert that’s sweet, tart and utterly irresistible.

Ingredients:

• 2 cups fresh breadcrumbs
• 1 cup dried cranberries
• 1⁄2 cup chopped candied cherries
• Zest of 2 lemons, divided
• Zest of 1 orange
• 1 cup whole milk
• 2 eggs plus 2 yolks
• 1⁄2 cup granulated sugar
• 1⁄4 cup packed brown sugar
• 6 tablespoons melted butter
• 1⁄4 cup limoncello liqueur, divided
• 1 cup crushed amaretti cookies
• 2 tablespoons all-purpose flour

Instructions:

1. In a large bowl, mix together breadcrumbs, cranberries, cherries, zests, milk, eggs and sugars. Stir in butter and 2 tablespoons limoncello until well blended. Fold in crushed cookies and flour.
2. Grease a 2 cup pudding bowl and line bottom with parchment. Grease paper and add batter. Cover tightly with foil.
3. Set bowl in a pot with 2 inches simmering water. Steam 4 hours until set, replenishing water as needed. Remove foil and cool completely.
4. Poke pudding all over with skewer. Pour evenly over remaining 2 tablespoons limoncello until absorbed.
5. Re-cover and store in refrigerator up to 1 week until ready to serve.
6. To serve, steam pudding 1 hour to reheat. Run knife around edges and invert onto platter. Slice and enjoy!

Conclusion

From traditional to innovative, these top Christmas pudding recipes offer something for every palate. Store-bought versions are convenient, but creating your own pudding allows you to use the freshest, highest quality ingredients and impart flavors to match your tastes precisely. Whichever recipe you choose, be sure to serve this holiday dessert proudly to appreciative family and friends. The effort to prepare it from scratch makes enjoying this age-old Christmas tradition even more meaningful.

FAQ

What is the traditional way to prepare Christmas pudding?

The traditional preparation method is to steam the pudding mixture in a heatproof pudding basin for several hours until well set. This long steaming process allows the flavors to develop fully as the fruits soften and meld together into an incredibly moist yet dense texture.

How far in advance can Christmas pudding be made?

Most Christmas pudding recipes improve greatly with age, so they can be prepared 1-2 months in advance. Wrap the cooled pudding tightly in plastic wrap and foil and store it in a cool, dark place. Add a bit more brandy or rum periodically if desired.

What is the best way to serve Christmas pudding?

For serving, Christmas puddings are traditionally steamed or simmered for a couple hours on Christmas day to reheat them. Turn them out onto a decorative platter and serve warm with brandy butter, rum cream sauce, or sweetened whipped cream. A dusting of powdered sugar adds a pretty finish.

Can I make Christmas pudding in a slow cooker?

Absolutely! Grease the slow cooker crock, prepare the pudding mixture, then pour into the cooker and top with parchment and foil. Cook on high 2-3 hours until a knife inserted in center comes out clean. Allow to cool completely before storing.

What can I use as a substitute if I don’t have suet or breadcrumbs?

If you don’t have suet for binding the pudding, use vegetable shortening instead. And for breadcrumbs, substitutes like crushed cookies, graham crackers or gingersnaps work well. You can also pulse dried bread slices into crumbs in the food processor.