Chocolate, fruit & clementine Christmas pudding

Chocolate, fruit & clementine Christmas pudding

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(2 ratings)

Prep: 30 mins Cook: 2 mins Plus 3 days soaking


Serves 6-8
This child-friendly pud by reader Julie Prior is a classic twist on the traditional Christmas pudding

Nutrition and extra info


  • kcal474
  • fat22g
  • saturates12g
  • carbs68g
  • sugars54g
  • fibre2g
  • protein6g
  • salt0.36g
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  • 85g mixed fruit
  • 85g dried cranberry


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • zest and juice 2 clementines



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g softened butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g dark muscovado sugar
  • 50g self-raising flour
  • 1 tbsp cocoa powder
  • 1 tsp mixed spice
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 eating apple, peeled, cored and grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 50g fresh white breadcrumbs
  • 50g glacé cherry, roughly chopped
  • 85g dark chocolate chips


  1. Soak the mixed fruit, cranberries and zests in the clementine and lemon juices for 3 days, stirring daily, keeping the bowl covered with a tea towel.

  2. Butter a 1-litre pudding basin and line the bottom with a greaseproof paper circle. Beat together the butter and sugar until pale and fluffy. Sift in the flour, cocoa and spice, then stir in before adding the eggs. Stir in the apple, soaked fruits and liquid. Add the breadcrumbs, cherries, and chocolate chips, mixing thoroughly.

  3. Fill the basin with the mixture, then cover with a double thickness of greaseproof paper, pleated in the middle. Cover this with a layer of foil, pleated in the middle, then tie tightly with string.

  4. Place the pudding in a large saucepan on a trivet or upturned saucer so it doesn’t touch the bottom, then fill halfway up the basin with hot water. Bring to a simmer, cover the pan, then cook for 2 hrs.

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Comments (10)

maevestrachan's picture

I forgot to mention that I used dried mango, dates and raspberries as the fruit as I dislike currants and raisons.

maevestrachan's picture

I did this recipe but instead of using Orange/Lemon juice I soaked the fruit in Cointreau, overnight!...The adults loved it and the children who never eat pudding anyway had the brownies.....

cutiegirl's picture

Is there a way of making this without the soaking time? I only have 1 day left! Thanks.

barnett5's picture

You might be able to freeze it. Then thaw, and steam for 2 hours like a normal Christmas pudding?

fatsue's picture

I made this when it was first in the magazine and have had it requested ever since. I have passed the recipe on to my sister who loves it.

jaynelongden's picture

I've just made this pudding with the addition of Brandy, howlong would you suggest to re-steam on christmas day??? looking forward to your reply.


hunterslight's picture

"Not too long in advance",but how long in advance can it be made? If it can't be in fridge for a week or so,does it freeze ?Re-heating times?

foodking's picture

Christmas Pud recipes without alcohol shouldn't be made too far in advance, because it's the alcohol which stops them going moldy.

cheekychook's picture

I too would like to know how well it keeps and for how long, can I make it now and then re-steam it?

basound's picture

Does this keep well? Can it be made now and then re-steamed for a couple of hours on Christmas Day?

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