7-cup Christmas pudding

Easy Christmas pudding

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(18 ratings)

Prep: 2 hrs, 45 mins - 3 hrs Including steaming


Serves 8 - 10

A classic light, spiced Christmas pudding - so simple you don't even need any kitchen scales

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal685
  • fat35g
  • saturates22g
  • carbs92g
  • sugars38g
  • fibre2g
  • protein6g
  • salt1.04g
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  • 1 cup raisins
  • 1 cup sultanas
  • 1 cup self-raising flour
  • 1 cup finely grated butter (about 115g/4oz)



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

  • 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
  • 1 cup light muscovado sugar
  • 1 cup mixed nuts, chopped plus extra to decorate
  • 1 tsp ground cinnamon



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

  • 1 tsp ground mixed spice
  • 1 cup milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 large egg



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

  • butter, for greasing



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

For the butterscotch sauce

  • 85g butter



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

  • 100g light muscovado sugar
  • 200ml double cream
  • 1 tsp vanilla extract


  1. For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.

  2. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21⁄2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.

  3. For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

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Comments, questions and tips

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18th Nov, 2017
So are all the cups the same size as the butter cup? Specifying cup size would be helpful. Thanks
19th Dec, 2016
I've made this Christmas pudding every year for the past 4 years and it never fails. Everyone loves it and it looks the part on the table, especially when you pour gallons of the butterscotch sauce over it. The only thing is it takes time to steam, so I always make it on Christmas eve and leave it out over night covered and then pop it in a pot of hot water again before serving to heat up.
26th Dec, 2014
This will now be my Xmas pudding I soaked the fruit in sherry was a favourite with my guests who don't usually eat Xmas pudding, won't use butterscotch sauce next time
Kelly Brogan
8th Jan, 2014
I have used this recipe for the last 2 years now and my family can't get enough of it. Everyone said how lovely it was and the best Christmas pudding they had tasted
20th Nov, 2013
This was a very nice pudding - more like a spotted dick with Christmas pudding spices. Very easy to put together and tastes great. Won't replace my Christmas pudding but a nice new dessert to add to my repertoire.
10th Feb, 2013
Very popular in our house - the whole family is converted to this as our new christmas pudding. Lots of leftovers with 6 adults eating it - it would have fed 10 if necessary.
10th Jan, 2013
If grating the butter is a faff, try freezing it first, or simply whizz it up from cold with the flour in the processor in the same way that you would if making pastry -(to the breadcrumb consistency)
whitechoco84's picture
18th Dec, 2012
1 cup milk = 240 ml
whitechoco84's picture
18th Dec, 2012
1 cup raisins = 115 g etc. 115 g 125 g 115g 75g 185g 115g
11th Dec, 2012
I made this recipe for the first time last Christmas. Everyone loved it, even the 'die hard traditional pudding man' prefered it. I shall be making it again this Christmas. It is so much lighter than the usual very rich Christmas pudding but still full of flavour.


23rd Dec, 2017
My pudding is just not cooking in the middle, it's still runny, what have I done wrong. Trying the microwave now to try and cook it.
goodfoodteam's picture
24th Dec, 2017
Sorry to hear your pudding is not cooking. You need to make sure there is sufficient water in the pan during the steaming. Apart from that, it's important to measure the ingredients correctly, using spoon and cup measures. We hope you've managed to salvage it.
16th Nov, 2016
Can this be cooked in the microwave or does it need to be steamed then just re heated in the microwave??? Thanks
goodfoodteam's picture
17th Nov, 2016
This recipe is designed to be steamed first. If you'd like to use the microwave we have a great last-minute Christmas pudding recipe. We hope that appeals!
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