Mix & match mini Christmas puddings

Mix & match mini Christmas puddings

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(3 ratings)

Prep: 1 hr Cook: 1 hr, 40 mins


Makes 8
Bespoke festive puddings mean you can customise each one to individual tastes while keeping the rich fruity base the same

Nutrition and extra info

Nutrition: per serving (base only)

  • kcal713
  • fat24g
  • saturates10g
  • carbs122g
  • sugars74g
  • fibre3g
  • protein9g
  • salt0.71g
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  • a little butter, for greasing



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

  • a little icing sugar, for dusting

For the pudding base

  • zest 1 orange



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

  • 100g grated carrot



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

  • 50g treacle
  • 200g breadcrumb
  • 200g plain flour
  • 250g vegetarian suet
  • 2 large eggs, lightly beaten



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

  • 200ml stout
  • 250g light muscovado sugar
  • 400g raisins, sultanas or currant, or a mixture

Plus your choice of the following

  • 100g mixed peel, dried apricots, dates, stem ginger or glacé cherry, all chopped (or 1 tbsp per pud)
  • 4 tsp mixed spice, ground cloves or cinnamon (or ½ tsp per pud)



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 tbsp orange juice, Sherry or brandy (or ½ tbsp per pud)



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


  • 100g almonds, pecans, walnuts, chopped (or 1 tbsp per pud)



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Mix together all the base ingredients in a large mixing bowl. Grease 8 individual pudding basins or darioles with a little butter, then line the bases with circles of baking parchment.

  2. Stir your choice of dried fruits, spices and liquid, plus nuts if you are using, into the base mixture. If you’re tailoring your puddings for each guest, then weigh out 225g/8oz base mixture per pud, before adding the extras (see brackets after ingredients for individual pud quantities).

  3. Heat oven to 160C/140C fan/gas 4 and boil the kettle. Fill each basin or dariole with pud mixture. Grease a large sheet of foil, then stick a large sheet of baking parchment on top. Cut it into 8 squares, large enough to cover the puds with overhang, and make a small pleat in each. Cover the puddings by scrunching foil round the edges to completely seal. stick a name label, written in biro, on top of each pud to help identify them when serving. sit the puds in a big roasting tin, pour hot water from the kettle into the tin until nearly halfway up the puds, then cook for 1 hr. Cool, then store in an airtight container somewhere cool and dark, for up to 2 weeks.

  4. To serve, turn oven to 180C/160C fan/ gas 5 after the Christmas dinner has come out, and put the puds back into a roasting tin with hot water, as above. Cook for 40 mins, then turn off oven and leave them there if you’re still eating. Carefully turn out onto serving plates, running a knife round the edge to help release, then dust with a little icing sugar and top with holly, if you like.

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Comments, questions and tips

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30th Dec, 2012
YUMMY! Tried these this christmas. Bought 4 individual pudding moulds and baked the mixture in two batches. They went down a treat. Nice and fruity and zesty. I hate alcohol in any food so I replaced the stout with milk and it worked a treat. Will try and make this recipe as one big pudding next year but not sure how long to cook it for.
25th Nov, 2012
Is it possible to microwave individual xmas puddings? If so for how long on a 650watt oven please?
28th Nov, 2017
Again can this be made now or only 2 weeks in advance? Also can treacle be omitted and use dark sugar instead? Rum instead of brandy- think it would be ok but just want confirmation so as not to waste time and ingredients.
goodfoodteam's picture
8th Dec, 2017
Thank you for your questions. You can make to the end of step 3 up to 2 weeks but you don't need to. We would recommend you stick with the treacle but you can substitute rum for brandy. Enjoy!
28th Nov, 2014
Hi, Just wondering why they only keep for 2 weeks. I always thought the further in advance you made them, the better. I'm worried about making them too late.
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