Fruit & nut Christmas pudding loaf

Fruit & nut Christmas pudding loaf

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(12 ratings)

Prep: 45 mins Cook: 2 hrs, 10 mins Plus overnight soaking


Serves 8
The loaf shape makes this pud easy to slice and serve, and it takes less time to cook than a steamed one

Nutrition and extra info

  • Freezable


  • kcal722
  • fat35g
  • saturates14g
  • carbs94g
  • sugars75g
  • fibre4g
  • protein9g
  • salt1.22g
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  • 400g dried mixed fruit
  • 85g glacé cherry
  • 1 Bramley apple, about 175g, grated, plus zest 1 orange and 1 lemon



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

  • 150ml good apple juice
  • 2 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 2 tbsp Cointreau (or use more brandy)
  • 140g 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
  • 2 large eggs, beaten



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

  • 85g self-raising flour
  • 100g white breadcrumbs
  • 2 tbsp golden syrup
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp salt
  • 25g toasted hazelnut, pecan nuts and blanched almonds, roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

For the topping

  • 50g butter



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

  • 50g dark muscovado sugar
  • 1 tbsp golden syrup
  • 1 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 25g each toasted hazelnuts, pecan nuts, blanched almonds and glacé cherry, left whole
  • icing sugar, for dusting (optional)


  1. Put the dried fruit, cherries, apple, zests, apple juice, brandy and Cointreau in a large bowl. Microwave on High for 1 min, then leave to soak overnight.

  2. Butter and line a 2lb loaf tin with a strip of non-stick baking paper. Heat oven to 180C/160C fan/gas 4. Put the kettle on to boil and have a roasting tin, plus a sheet of buttered foil, ready.

  3. Beat the butter and sugar together until it turns a little paler, then stir in the eggs, flour, breadcrumbs, syrup, spices, salt, soaked fruit and the nuts. Spoon into the loaf tin and smooth the top. Scrunch the foil loosely over the tin, twisting corners to tighten it around the tin’s edges. Sit it in the roasting tin, then pour in a few cms of boiling water. Carefully transfer to the oven and bake for 40 mins.

  4. After 40 mins, turn down the oven to 160C/140C fan/gas 3 and cook for another 1½ hrs, topping up the water level every now and again.

  5. To reheat the pudding, either return it to a medium oven for 30 mins in its tin, or turn out onto a serving plate, cover loosely with cling film and microwave for 5 mins on Medium. For the topping, gently heat the butter, sugar and syrup together until the sugar dissolves, stir in the brandy, then tip in the nuts and fruit. Spoon over the hot pudding and dust with a little icing sugar, if you like.

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Comments (17)

mickeychef's picture

This was super recipe enjoyed the nuts much tastier and very light I also add extra brandy by pouring over every week stored in fridge for 6 weeks

chilton's picture

This pudding was the best and so easy, the family loved even my grandson of 16 months asked for more will definitely make it again

puffysaurus's picture

I halved the recipe & made a smaller pudding, I swapped the cherries & dried fruit for dried cranberries, orange & apricots. I also put in extra brandy! It was superb! Really please how it turn on.

traceyverde's picture

after cooking mine was stil quite doughy and when i tried to take it out the tin it almost collapsed. i have put it back in the oven for a bit. any suggestions? i want to serve it cold sliced on boxing day?

pumpykin's picture

this is an excellent xmas pudd, very easy to make, looks and tastes good, ......will be making this 3rd year running

misslulu's picture

Loved it although only 2 of us made it about 10 days before the big day and cut it in half, kept half in fridge and the other half sliced into portions and is in the freezer - just needs a quick blast in the microwave. Will definately make again.

skybun's picture

this was lovely, tasted like xmas pud but not as heavy. It was too big for our needs so next year I will try halving the quantities and baking in a smaller loaf tin.

pinkchili's picture

really lovely cake everyone enjoyed it and asked for more.
however i think i should have left it to cool down a bit before serving straight from the oven as when it came to cutting it, it collapsed slightly but looked amazing!!! especially with the sauce - very festive and didnt even use the alcohol. soooo full of flavour!

cakequeen75's picture

I made this last year and it came out beautifully, all the festive flavours, rich but not overpowering or heavy, it was a huge success and Im getting ready to make another two tomorrow on Stir up Sunday as my festive cooking and preparation begins.

scruffyherbert's picture

I made this last Christmas and the family went mad for it! Will be doing it again this year. Make sure it gets to cook right through or can be a bit doughy.

melwatkins73's picture

I've made this pudding 2 years running and will be making it again this year. It tasted great. The whole family enjoyed it and it was so easy to slice and serve, making it look much more edible in the dish!

pumpykin's picture

I made this for christmas 2010, and it was yummy. Very easy to put to together. I made mine 3 weeks before D day and left it wrapped in tin foil in the fridge to mature. On the day put it in the oven still wrapped in the tin foil and slowly heated it up while having our mains. Everyone enjoyed and commented on it. The sauce is yummy too with the toasted nuts. In future I wont bother with trying any other. I'll stick to this one. Delicious

schlogoat's picture

I've just made this. I made it in a basin and steamed for 3 hours...seemed a bit gooey still (kept water topped up enough) so I steamed it a bit longer. Its still soft but I am trusting that once its cooled, chilled and matured, come Xmas Day after re-steaming it will be just right. Perhaps its meant to be 'gooier' than a traditional Christmas pudding?

cazmoss24's picture

I made this for a pre-Xmas buffet mid Dec last year - it was such a success that I quickly made another to mature for Xmas day. Will be doing again this year as is fabulous to make in advance.

ginajoll's picture

Hi, I have left mine in the tin in the fridge, and I intend to put a little whisky or rum on it over the next week. (Sorry if this is too late - I don't get back to this page very often!). I'll be taking the pud elsewhere to cook on the day, so will take the topping mix in a jar and the chopped nuts and cherries in another. The hosts can provide the cooking brandy!. Have a good time.

knebworth's picture

My loaf is in the oven, once it is cooked do I tip it out of the loaf tin or leave it in the loaf tin in the fridge? As you can tell I dont cook very often.

ginajoll's picture

This is now made and in the fridge to mature. Very easy to put together, you just need to make sure you have everything, because once you start, you can't stop. Smells good, and baking instructions were fine, felt quite soft after the final 1.5 hours, but obviously set on cooling. Looks good, and I'm looking forward to it. I might try cooking it another time as individual muffin type puds. I just have to work out the baking time.

Questions (1)

jilly27's picture

Please can anyone advise on reheating in the oven? Do I need to keep it covered and should it be in a roasting tin with water or not?

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