Christmas pudding with citrus & spice

Christmas pudding with citrus & spice

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(25 ratings)

Cook: 6 hrs Prep 30 mins plus soaking overnight


Serves 10
A fruity pud, served with orange custard cream, makes the perfect end to the traditional Christmas meal

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal596
  • fat20g
  • saturates10g
  • carbs92g
  • sugars69g
  • fibre0g
  • protein7g
  • salt0.89g
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  • 175g each raisin, currants and sultanas
  • 140g whole glacé cherry
  • 50g mixed peel
  • 50g whole blanched almond
  • zest 1 orange and 1 lemon



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 medium carrot, peeled and finely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 150ml brandy



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

  • 50ml/2fl oz orange liqueur, such as Grand Marnier



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g light muscovado sugar
  • 175g fresh white breadcrumb
  • 125g self-raising flour
  • 1 tsp mixed spice
  • ¼ tsp grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 175g butter, frozen



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

  • 2 eggs, beaten



    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…

  • holly sprig, to decorate


  1. Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.

  2. Mix all the dry ingredients together, then add to the soaked fruit mixture. Grate in the butter, then add the eggs and stir. Don’t forget to make a wish!

  3. Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. Lower the pudding into a pan with an upturned saucer in the base, then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs, topping up with water as necessary.

  4. Alternatively, steam in the oven. Stand the pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. Check roasting tin occasionally as the water may need to be topped up.

  5. To store, allow to cool, then store in a cool, dry cupboard. The pudding will keep for up to a year.

  6. On the day, steam for 1 hr before turning out, decorating with holly and serving with extra-thick double cream or vanilla ice cream. Alternatively, try my Orange custard cream (below).

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Comments, questions and tips

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1st Dec, 2013
One big wopper of a Christmas pudding is in the pressure cooker. I'm going to give it 3 hrs which should be plenty, then if the cooked version tastes as good as the mixture, it will be a delicious Christmas treat....
25th Nov, 2013
Just made this pudding over the weekend made 3 smaller puddings and reduced the steaming time by half to 3 hours in the oven they came out perfect and look just wonderful except for a large hole in one's underside , we'll I had to taste test and I will be making this again in fact this evening as my friends now want me to make them for them I also added cranberries and used kirsh and crem de cassis well I had two full bottle's and I thought I would give it a try it taste's wonderful in the pudding
23rd Nov, 2013
I made this pudding last year and will so again this year, fantastic pudding everyone enjoyed it
24th Jan, 2013
I absolutely loved this pudding. I cooked it in smaller bowls in a slow cooker and warmed it up the same way on Christmas Day
11th Jan, 2013
made this twice and it is really delicious and easy to make!
choccylab's picture
4th Jan, 2013
This is so easy and delicious. I too used fresh orange juice in place of orange liqueur and added extra brandy. I steamed it in the slow cooker overnight for 10 hours. I make mine in September to allow plenty of time to mature. Yummy!
28th Dec, 2012
Made this pudding and divided the mixture to make 2 puds. I took one to my parents for Christmas Day and everybody said it was the best pudding they'd ever tasted. It was so moist and the whole cherries and almost gave it a "luxury" feel. I also added chopped dates to the mix as I didn't have enough currants. Fantastic! I'll be making next years pudding in a few weeks to allow it to mature even more.
27th Dec, 2012
This was a big hit with everyone! Excluded the nuts & added dates/prunes/apricots. Will make again next year.
25th Dec, 2012
Have never made a successful Christmas pudding before - this was amazing well worth all the steaming! only thing I missed out was the nuts but it was still great - will be a firm favourite every year now
10th Dec, 2012
Just made this for Christmas dinner this year and it smells lovely! Did not add nuts as my kids don't like them, but used everything else! The truth will be in the eating on Christmas Day, but tried the licky bowl before washing up and the misture was very yummy! Nice for a change to not have suet in like a traditional pud! Great and easy to make with lots of alcohol! You can't beat a home made Christmas Pud!


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