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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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!
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


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