New Delhi: Christmas 2025 is fast approaching, and nothing captures the essence of a traditional British Christmas like a homemade Christmas pudding recipe. This rich, fruity delight—steeped in centuries-old traditions dating back to the 14th century—features a medley of dried fruits, warming spices, and a generous splash of brandy, making it the ultimate Christmas dessert recipe for festive gatherings. Often set alight with flames dancing atop, this classic Christmas pudding embodies holiday cheer, perfect for those searching for authentic British Christmas pudding recipes to impress family and friends this season.
Ready to stir up some Christmas magic? This guide walks you through an easy traditional Christmas pudding recipe, ideal for beginners or seasoned bakers embracing old-fashioned Christmas pudding traditions. With make-ahead steaming that matures flavours over weeks, you’ll create a moist, boozy showstopper for Christmas Day 2025.
What is traditional Christmas pudding?
A traditional Christmas pudding (aka plum pudding) is a dense, steamed fruit pudding made from mixed dried fruit, breadcrumbs, spices and alcohol — usually brandy or rum — giving it a deep, fruity, boozy flavour. It’s traditionally made weeks ahead so the flavours mature, then steamed again and often flambéed with warmed brandy when served for theatre at the table.
Ingredients for Christmas pudding
225g raisins (mixed light and dark)
225g sultanas
100g currants
100g mixed candied peel, chopped
100g blanched almonds, chopped (optional)
150g soft brown sugar or light muscovado
140g plain flour
100g fresh white breadcrumbs
1 tsp mixed spice
1 tsp ground cinnamon
Zest of 1 lemon and 1 orange
2 cooking apples, peeled and grated
3 large eggs, beaten
150g suet or cold butter, finely chopped
150–200ml stout, dark ale or brandy (plus extra for flaming)
Pinch of salt
(You can swap suet for butter to make it vegetarian; soak fruit in brandy or stout for a richer flavour.)
Easy homemade Christmas pudding recipe
Combine raisins, sultanas, currants, candied peel and grated apple in a large bowl. Pour over 150ml brandy, stout or dark ale, stir, cover and leave to soak overnight or for up to a week in the fridge for the best flavour.
Sift flour and spices into a large mixing bowl. Stir in breadcrumbs, sugar, chopped almonds (if using) and citrus zest.
Add beaten eggs and suet/butter to the soaked fruit, then fold into the dry mix until fully combined — the mixture should be moist but hold together.
Grease a 1.2–1.5 litre pudding basin and pack in the mixture, pressing down firmly. Cover with a layer of greaseproof paper and foil, tying securely with kitchen string.
Place the pudding in a large saucepan on a trivet, pour in boiling water to come halfway up the basin, cover with a lid and steam gently for 6 hours, topping up water as needed. (For smaller puddings, steam 4–5 hours.)
Once cooled, replace the covers and store the pudding in a cool place. Turn out and re-steam for 2 hours on the day you serve, or reheat from chilled/frozen by steaming until piping hot. Many cooks ‘feed’ the pudding by spooning over a little extra brandy every week.
Warm a small measure of brandy, pour over the pudding and set alight (or simply pour over brandy sauce). Serve with brandy butter, cream or custard for a spectacular finish. If you prefer not to flame, a generous pour of warm brandy sauce is wonderfully theatrical and delicious.
There you have it — a tried-and-true traditional Christmas pudding recipe that’s perfect for Christmas 2025: make-ahead friendly, full of cosy spices and ready to be the centrepiece of your festive pudding moment. Try it once and you’ll keep returning to the ritual of soaking, steaming and that dramatic brandy pour year after year.
Comments are closed.