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–+ servings
Traditional English Christmas Pudding on a serving dish with fresh rosemary, dried fruit, and orange segments as garnish for serving.
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English Christmas Pudding Recipe

A traditional English Christmas pudding made with dried fruits, warm spices, and citrus, gently steamed for deep flavor and a timeless holiday finish.
Prep Time15 minutes
Cook Time5 hours
Resting Time30 minutes
Total Time5 hours 45 minutes
Servings: 16 servings
Calories: 380kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 2 cups dried cranberries
  • 1 ½ cup dried Calimyrna figs chopped
  • 1 cup dried dates chopped
  • 4 cups bread crumbs
  • 1 cup brown sugar
  • 3 large eggs
  • ½ cup melted butter
  • ⅓ cup pure maple syrup
  • ¼ cup orange juice
  • ¼ cup water
  • 1 teaspoon orange peel
  • 2 teaspoons vanilla

Instructions

  • Butter two pudding molds and set aside.
  • Sift flour, cinnamon, ginger, baking powder, salt, allspice, and nutmeg in a large bowl. Add dried fruit, bread crumbs, and toss to coat.
  • Whisk brown sugar, eggs, butter, maple syrup, juice, orange zest, and vanilla in a separate bowl. Pour over the dry ingredients and mix until combined.
  • Spoon batter into the mold and smooth. Cover with a double thickness of foil and set on a rack in a large pot. Pour hot water halfway up the sides of the mold. Bring water to a simmer over medium heat.
  • Steam until a wooden skewer inserted in the middle comes out clean — about 5-6 hours. Add boiling water to the large pot as necessary.
  • Transfer pudding to a cooling rack. Uncover and cool 30 minutes. Unmold and cover with plastic.
  • This pudding can be refrigerated for several weeks. To serve, return the pudding to its original mold and steam for 1 hour. Allow to cool 30 minutes before serving. Garnish as desired.

Notes

  1. Steaming Method: This pudding is steamed rather than baked, which allows the flavors to deepen and the texture to develop slowly. Be sure to keep the water at a gentle simmer and replenish with boiling water as needed during the long cooking time.
  2. Pudding Mold: A traditional pudding mold works best, but any heatproof mold with a snug-fitting foil cover will work. Just be sure it fits comfortably inside your steaming pot.
  3. Make-Ahead Friendly: One of the great advantages of Christmas pudding is that it improves with time. Once cooled and wrapped well, it can be refrigerated for several weeks before serving.
  4. Reheating: To serve, return the pudding to its original mold and steam for about 1 hour. Allow it to rest for 20–30 minutes before unmolding so it holds its shape.
  5. Serving Suggestions: Serve warm, garnished simply or with traditional accompaniments such as custard, cream, or brandy butter, if desired.
  6. A Note on Tradition: Christmas pudding is meant to be unhurried. The long steaming time and patient preparation are part of what make this dessert special.

Nutrition

Calories: 380kcal | Carbohydrates: 73g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 355mg | Potassium: 282mg | Fiber: 4g | Sugar: 43g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg