Christmas pudding with citrus & spice

Christmas pudding with citrus & spice

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(29 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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15th Aug, 2014
As the comments are so positive I want to try this Christmas pudding but I have a few questions: I can't steam it in a pan because of the handles which stick out (stupid design....) so I will steam it in the oven. As my basin is covered do I still need to make the tent? And how does one feed it? If it is not eaten all in one go how does one warm it up? Thanks!
10th Sep, 2014
Hi Francisca. I've made this pud for the past three years and it's worked every time and been a hit which my whole family (even those that said they didn't like Christmas pudding!). Once I've covered my basin I place it in a reasonably deep tin (the same one I use for tray bakes) and make a foil tent. I presume you'd still do this with your basin. I keep a check on the water and if it needs topping up pour it in carefully using a measuring jug. You can just make a little opening in the tent and fold back once done. To reheat it's been fine just in the microwave for a min or two. Hope this helps!
3rd Jan, 2014
After 3 years of serving this fruity pud the positive comments still come back. 'This is the best Christmas pud I've ever eaten.' (even though they had it last year) 'Seconds please' 'Yummy, yummy'. I have varied the type type of alcohol/liquor( miniature bottle), omitted the peel and added different nuts. All are successful. Make it in October and feed it regularly with a little brandy. My favourite accompaniment is clotted cream ( a little indulgence over the festive season.)
2nd Jan, 2014
Unbelievably good. My husband and 5yr old made it for Christmas this year and it was a huge hit. I don't even like Christmas pudding and I had 2nds and leftovers on boxing day. The orange cream is also delicious. It has now been requested by the extended family as the pud of choice for years to come.
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!


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