Last Chance to Make Your Christmas Pudding!

- Wed 26 Nov 2025

If you haven’t made your Christmas pudding yet, don’t panic - there’s still time! This rich, fruit-packed and beautifully spiced pudding can be made now and will mature perfectly in time for Christmas Day. Make it this week and you’ll be rewarded with a wonderfully traditional centrepiece full of festive flavour.

Ultimate Christmas Pudding Recipe

Serves: 8–10

Ingredients

• 150g currants

• 150g sultanas

• 150g prunes, pitted and roughly chopped

• 175ml dessert sherry (or another rich, dark fortified wine)

• 100g plain flour

• 125g fresh breadcrumbs

• 150g suet (or vegetarian suet)

• 150g dark brown sugar

• 1 tsp ground cinnamon

• ¼ tsp ground cloves

• 1 tsp baking powder

• Zest of 1 unwaxed lemon

• 3 large eggs

• 1 medium cooking apple, peeled and grated

• 2 tbsp honey

• A little butter for greasing

• Vodka or brandy for flaming (optional)

• Holly to decorate (optional)

Method

1. Soak the fruit

Add the currants, sultanas and chopped prunes to a bowl. Pour over the sherry, stir, cover, and leave to steep overnight. (Even a few hours makes a difference if you’re short on time!)

2. Prepare your pudding basin

Grease a 3-pint heatproof plastic pudding basin and lid with butter.

3. Mix everything together

In a large bowl, combine:

flour, breadcrumbs, suet, sugar, cinnamon, cloves, baking powder, lemon zest, eggs, grated apple, honey - and finally the soaked fruit along with all the soaking liquid.

Stir thoroughly so everything is well combined.

4. Fill the basin

Spoon the mixture into the prepared basin, press it down firmly and smooth the top. Clip or place the lid on securely.

5. Wrap for steaming

Wrap the whole basin tightly in foil to keep it watertight.

6. Steam the pudding (first steam)

Place the basin in a large pot with boiling water coming halfway up the sides.

Steam for 5 hours, topping up the water as needed.

7. Cool and store

Remove carefully, let it cool completely, then store in a cool, dark place until Christmas. The flavour deepens beautifully as it matures.

8. Re-steam on Christmas Day

Wrap again in foil and steam for 3 hours before serving.

9. For a festive flourish (optional)

Warm a little vodka or brandy, pour it over the hot pudding, and light it for the classic Christmas flame. Serve with custard, cream, brandy butter or all three!

Make ahead: Ideal to make 4 weeks before Christmas.

This is the perfect week to get your Christmas pudding made. It’s rich, traditional, and guaranteed to impress everyone at the table. So grab your mixing bowl, soak those fruits, and get steaming - Christmas is coming!

Last Chance to Make Your Christmas Pudding!

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