Cherry pecan Christmas pudding

Cherry pecan Christmas pudding

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(5 ratings)

Prep: 35 mins Cook: 6 hrs - 8 hrs plus overnight soaking and 2hrs reheating

More effort

Serves 8
This lighter version of the classic Christmas pud is still full of festive flavours - citrus zest and brandy are added to this nutty spiced fruitcake

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal654
  • fat23g
  • saturates9g
  • carbs90g
  • sugars65g
  • fibre4g
  • protein9g
  • salt1g
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  • 300g mixed dried fruit
  • 200g pot glacé cherries, 85g halved (we used morello glacé cherries)
  • 50g mixed peel
  • 1 medium carrot, finely grated



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

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 orange, zested and segments cut out



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

  • 100g light muscovado sugar
  • 1 tsp mixed spice
  • 100ml brandy



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

  • 50ml Disaronno
  • 100g butter, frozen, plus 25g soft butter and extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g blanched almond, half of each chopped
  • 50g pecan nuts, half of each chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 100g self-raising flour
  • 175g fresh white breadcrumbs
  • 2 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • sprig of holly, to decorate (optional)


  1. Put the mixed fruit, halved glacé cherries, mixed peel, carrot, and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol, and stir really well. Cover and leave to soak overnight.

  2. Heat oven to 160C/140C fan/gas 3 and put a full kettle of water on to boil. Grease a 1.5-litre pudding basin and put a disc of baking parchment in the base. Stir the eggs into the fruit mixture, then stir in the chopped nuts, flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses.

  3. For the topping, mix the soft butter and golden syrup together, and spread over the bottom of the basin. Pile in the whole cherries, orange segments and whole nuts, breaking the pecans in half as you add them. Try not to just make a thick layer of fruit and nuts on the base – ease some up the side too. Spoon in the pudding mixture and level the top, then cover with baking parchment and foil. Tie the top with string or an extra-large rubber band, then place in a roasting tin and pour in the water from the kettle. Cover the whole thing with a tent of foil to seal in all the steam, then place in the oven for 6 hrs. This gives a light pudding, so if you prefer a darker one, cook for up to 8 hrs. Will keep in the fridge for 1 month. If you want it to last longer, omit the orange segments.

  4. To serve, steam in a large pan with an upturned saucer on the base for 2 hrs, then turn out and decorate with holly, if you like. Serve with Brandy syrup cream (see 'Goes well with').

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Comments, questions and tips

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Zoe Dewar's picture
Zoe Dewar
14th Feb, 2020
Made a little and large one for Christmas just gone. First time in years we'd been anywhere near a Christmas pudding. Everyone was too full up so I only reheated the little one. It was amazing! We were all fighting over the scraps. It was so light but packed with flavour and the sauce over the top dribbled down the sides beautifully.
27th Dec, 2018
This Christmas pudding is absolutely stunning and I'm so glad I gave it a try. It's full of lovely flavours but not at all heavy. It makes a great alternative to the traditional version and our family preferred it by far. Lovely combination of spice, fruit and citrus with a light texture, I made it the day before then steamed it in my slow cooker for seven hours on Christmas Day. It turned out of the bowl in one piece and then we went for the obligatory fire show with a glug of brandy poured over. I served it with the recommended Brandy Syrup Cream which was a great accompaniment and I will make this every Christmas from now on - sorry Delia!
7th Nov, 2017
This pudding LOOKS beautiful and tastes really delicious. The cherry and almonds make a nice change from the usual heavy raisin and currant version and the amaretto liqueur is very nice. Normally by the time we get to the pudding, I am stuffed to gills, so it was nice to have a pudding that felt a bit lighter.
16th Dec, 2019
Can I reheat this in the microwave instead of steaming for 2hrs on the day? Would I have to steam it for longer initially? Thanks
lulu_grimes's picture
16th Dec, 2019
Hello, Yes you can reheat this in the microwave (remember to remove the foil) and no you don't have to steam it for longer the first time around. I hope you enjoy the recipe.
Lynne Myers's picture
Lynne Myers
4th Nov, 2019
Can this be frozen?
goodfoodteam's picture
9th Nov, 2019
Thanks for your question. Yes, you can freeze this after step 3. For best results, defrost thoroughly and then steam as in step 4. You can also freeze at the end of the recipe, defrost, then reheat in the microwave if you're short on time.
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