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British-Inspired Christmas Pudding

  • Author: Myles
  • Prep Time: 45 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours and 45 minutes + marinating and storing time
  • Yield: 8 servings 1x


This British-Inspired Christmas Pudding is a glorious, rich, and fruity dessert that would make the Yuletide season more festive than ever.



1 lb. mixed dried fruit

1 oz. candied peel (mixed varieties, finely chopped)

1 small apple (finely chopped)

1 tbsp each orange zest and lemon juice

2 tbsp orange juice

1/2 tbsp lemon zest

4 tbsp brandy (add more for soaking)

2 oz. flour

1 tsp mixed spice (ground)

1 1/2 tsp. ground cinnamon

4 oz. each suet, brown sugar, and bread crumbs

1 oz. almonds (roughly chopped)

2 large eggs


  1. Butter a pudding basin (2 1/2 pint).
  2. Combine candied peel, dried fruits, apple, as well as the orange and lemon juice into a large bowl and then add brandy. Stir well. Cover the bowl with a clean towel and marinate for at least 2 hours. For best results, leave overnight.
  3. In a larger mixing bowl, mix flour, mixed spice, and cinnamon. Add the lemon and orange zest plus the suet, sugar, and nuts. Mix well before adding the marinated dried fruit.
  4. In a small bowl, beat the eggs lightly and mixed with the dry ingredients. Make sure that the mixture has a soft consistency.
  5. Spoon the mixture into the buttered pudding basin and gently press it down using the back of a spoon. Cover with two parchment paper and then aluminum foil. Tie with string wrapping.
  6. Steam the pudding for about 7 hours.
  7. Once the pudding is cooked and dark brown, remove it from the steamer and cool completely. Remove the paper.
  8. Prick the pudding using a skewer and then pour in a little bit of brandy.
  9. Cover with new parchment paper and tie again as you did earlier.
  10. Keep it in a cool dry place and don’t open until Christmas day.


  • When tieing the basin, be sure to create a handle so it would be easier for you to pull the pudding out later on from the steamer.
  • Constantly check the water level when steaming the pudding so it won’t boil dry.
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