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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7th Nov, 2012
hello, just read all of your blogs about cooking a Christmas pud in a slow cooker, I have just bought a Crock Pot slow cooker, there's no mentioning in the instructions about steaming! so my question to you all is ...should i stand the pudding basin(which is china) on an upturned plate so the basin does'nt crack? Also...does anybody know how long you can keep uncooked Xmas Pud mixture before cooking, not sure if I have the time this weekend to watch the water levels for 8hrs!!! lol
1st Oct, 2012
I have used this recipe for 5 years now and I have orderes from family and friends each year to make theirs! It is a sinmple and easy recipe and it smells divine and so festive when the fruits are soaking all night. The easiest Xmas pud I have made.
18th Feb, 2012
Excellent. I left out the nuts but it was still amazing. My parents made me make them a second one for January after they had demolished the first one. Did them in my slow-cooker for eight hours.
29th Dec, 2011
fantastic pud. First attempt at making a christmas pudding and I will certainly use this recipie again next year. Very easy to make. I used luxury dried fruit including glace pineapple and dried apricots and I omitted the mixed peel as we are not so keen on this. cooked the pudding in the oven in a bain marie as suggested. So easy. Pudding turned out a treat. Loved the whole cherries and nuts. Not too dark a pudding but rich enough.Went well with the orange custard which is a suprisingly good accompaniement served cold
27th Dec, 2011
I made this as two puds this year - a great success. I replaced the alcohol with orange juice and it came out very tasty, moist and not too heavy.
27th Dec, 2011
For the third year running this pudding got rave comments with a new audience. Pudding looks lighter than traditional Xmas pudding and the texture is lighter. Added chopped hazlenuts - Fed regulary with brandy the aroma is awesome. Butter - just chopped up finely from the fridge- no problems. A definite winner
28th Nov, 2011
Delicious! Doubled the recipe and split into three bowls which was a better size - used the same timings. Came out perfectly. Agree with the other comments, it was slightly lighter in colour than expected but very tasty.
21st Nov, 2011
Worry not, the swelling turned out to be nothing more than air..
21st Nov, 2011
Mine's in the pot right now, one hour left to go.. Make sure you tie the string tight, i don't know about anyone else's, but mine's swelling up quite a bit! Will have to slice it off on the day, so it can sit flat on the plate.
16th Nov, 2011
I made this pudding last year .I have been using various recipes for many years , but this is by far the best I have tried . everyone thoroughly enjoyed it .


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