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, questions and tips

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6th Feb, 2013
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
13th Jan, 2013
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
25th Dec, 2012
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.
22nd Dec, 2012
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?
22nd Nov, 2012
this is an excellent xmas pudd, very easy to make, looks and tastes good, ......will be making this 3rd year running
13th Feb, 2012
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.
29th Dec, 2011
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.
27th Dec, 2011
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!
19th Nov, 2011
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.
15th Oct, 2011
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.


24th Dec, 2013
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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