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Traditional Christmas Pudding

A traditional Christmas pudding - the holly isn't edible, it's just for decoration!

A traditional Christmas pudding - the holly isn't edible, it's just for decoration!

Christmas Pudding from Britain

The British Christmas Pudding is a very rich traditional dessert, served as part of Christmas Day dinner.

Of course, many people just can't manage to eat it then, so often it's served later in the day and for several days following because, unless you have a large family gathering, it is too big for one meal. Because it is so rich, most people only eat small portions.

The pudding is made as much as three months before Christmas because, stored correctly, the flavour matures. In fact, some people even use them when they are one or two years old.

English to US Translation

Currant = small seedless raisin

Raisin = a brown raisin (dried grape)

Sultana = white raisin

Mixing Christmas pudding ingredients

Mixing Christmas pudding ingredients

Ingredients for a Traditional Christmas Pudding

  • 12oz breadcrumbs, fresh
  • 12oz flour, plain (all purpose)
  • 1 tsp salt
  • 1/2 level teasp ground ginger
  • 1/2 level teasp ground nutmeg
  • 1/2 level tsp ground cinnamon
  • 12oz sultanas
  • 16oz currants
  • 12oz raisins
  • 8oz candied peel, chopped mixed
  • 6oz almonds, chopped
  • 8oz apples, peeled & chopped
  • 12oz suet, shredded suet (you can now buy vegetarian suet)
  • 8oz castor sugar, (fine grained)
  • 8oz soft brown sugar
  • 1 lemon - rind & juice, grated rind
  • 1 orange - rind & juice, grated rind
  • 1/2 teasp vanilla essence
  • 1/2 teasp almond essence
  • 3 eggs, large beaten
  • 4 tablesp brandy or rum, (optional, use extra fruit juice if preferred)
  • 150ml (2/3 cup) milk

Recipe for a Traditional Christmas Pudding


1. This quantity of ingredients makes at 3 puddings. You need traditional pudding basins to cook these. The measurements of the basins required are:

600ml (1 pint) basin, 900ml (1-1/2pt) basin and 1.1litre (2 pint) basin

2. Mix all the dry ingredients plus the apples, orange and lemon rind and juice, brandy, eggs and milk together in a very large mixing bowl. Cover and leave overnight.

3. Grease the pudding basins. Prepare three large pans by half filling with water and then bringing them to the boil or use steamers.

4. Stir the mixture again and then put into prepared basins. Cover with a circle of greaseproof paper then foil which should overlap the basin so it can be tied on with string around the lip of the basin. Put each basin into one of the saucepans. The water should simmer throughout the cooking and the water should be topped up as required. The 2 pint pudding will take 9 hours to cook, the 1-1/2 pint one will take 7 hours and the smallest, the 1 pint, will take 5 hours.

5. Remove from the pans and take off the foil but leave the greaseproof paper in place. When they are cold, cover again with foil and store in a cool place.

6. On Christmas Day, steam the puddings as above for between 2 and 3 hours depending on size.

7. It is tradition to bring a whole pudding to the dining table, pour spirits over it like brandy or rum, then set the spirit alight - see the Setting Fire to the Christmas Pudding below.

8. Serve with brandy butter or traditional white sauce. After Christmas Day, you can heat small quantities, rather than a whole pudding, in a microwave.

Top Tip

Use an electric steamer or crockpot (slow cooker) on Christmas Day to reheat your pudding as your hob will probably be full of other pans.

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How to Make a Christmas Pudding

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Get Your Own Pudding Basin - It's what we use in Britain

This is the kind of basin we use for Christmas pudding and other steamed desserts and savoury puddings we make here in the UK. If you've never tried them, you don't know what you're missing.

White Sauce


  • 3/4oz butter
  • 2 tbs plain (all purpose) flour
  • 300ml (1/2pt or 1-2/3 cups) milk
  • 1-1/2 level tbs sugar
  • 1 level tsp mixed spice or nutmeg
  • 1 or 2 tbs brandy or rum


Melt the butter in a pan and gradually add the flour, stirring continuously with a wooden spoon. It will form a thin paste (roux) which should be smooth and free of lumps. Cook for 2 or 3 minutes, still stirring all the time, until it bubbles. Now gradually add the milk. Remove the pan from the heat as you add it then put back on the heat, stir vigorously until it boils then add more milk, each time removing from the heat. When the sauce is at the required thickness, add the spice or nutmeg and brandy or rum, stir again.

If you make the sauce before you want to serve it, cover the surface with greaseproof paper to stop a skin forming on top.

Brandy Butter to eat with the Christmas pudding

Brandy Butter to eat with the Christmas pudding

Brandy Butter


  • 3oz butter
  • 3oz castor (fine grained) sugar
  • 2-3 tbs brandy


Cream the butter until its soft and pale then gradually beat in the sugar. Now add the brandy very carefully. It should only be beaten in very small amounts so that the mixture doesn't curdle. When that's done, the mixture is soft, pale and frothy. Leave it to harden then serve with Christmas pudding.

Till Death Us Do Part - The Garnetts on Christmas Day 1966

This was the most popular comedy show in the UK in the 1960s. In this episode Alf Garnett swallows the threepenny bit in the Christmas Pudding. The Christmas decorations and other details of the set are typical of a working class British household of the period.

Cold Chocolate Christmas Pudding

This makes a good alternative if you don't like traditional Christmas Pudding. It looks similar but is much lighter. Serves 6 - you need to make this at least one day before you serve it and finish it off just before serving. It would be far better, though, to make it well in advance.


  • 350ml/11 fl oz milk
  • 1 tsp vanilla essence
  • 1 stick on cinnamon
  • 4 egg yolks
  • 95g/3-1/4oz soft brown sugar
  • 200ml/6-1/2 fl oz chilled cream
  • 2 tbsp brandy (optional)
  • 105g/3-1/2oz fruit cake, broken into 1 or 2 inch chunks
  • 45g/1-1/2oz chopped marron glacé
  • 45g/1-1/2oz chopped glacé cherries
  • 45g/1-1/2oz amaretti biscuits (cookies), broken into large pieces


  • 185g/6oz good quality plain (semi-sweet) chocolate
  • 30ml/1 fl oz oil (not olive oil)
  • 50g/1-3/4oz white chocolate

Christmas Desserts Around the World


1. Put the milk, vanilla essence and cinnamon stick into a saucepan and bring slowly to the boil, then remove from heat.

2. In a bowl, cream the egg yolks and sugar together until thick, then, after removing the cinnamon stick, add the hot milk and mix until all ingredients are well combined.

3. Put the mixture into a fresh saucepan and very slowly, over a low heat, stir it continuously until it thickens enough to coat a spoon. Do not allow it to boil.

4. Using a sieve (strainer), strain it into a clean bowl and put aside to cool completely.

5. When it is completely cold, add the cream and brandy. Stir them in then put them in a container and freeze until just firm to the touch, about 3 hours.

6. Take the mixture out of the freezer, put into a bowl and beat until the it is thick and creamy.

7. Repeat the freezing and beating twice more but on the final one, add the marron glacé, fruitcake, glacé cherries and amaretti biscuits (cookies) and put in a 2 pint or 1 litre pudding basin to produce the traditional Christmas pudding shape. Cover with clingfilm (Saran wrap) and return to freezer. Check after 30 minutes and stir if the cake, biscuits and fruit have sunk to the bottom. Cover again, and freeze overnight.

Topping - Do at least 2 hours before serving

8. Remove from freezer and then turn it out onto a wire rack. Flash the basin in and out of very hot water to loosen the ice cream, if necessary.

9. To make the topping, melt the plain (semi-sweet) chocolate. When it is melted, add the oil, stirring it in well and until chocolate is cool but still liquid.

10. Now pour the chocolate smoothly and evenly over the pudding so, except for the bottom, it is completely covered. Put it back in the freezer for about 2 hours.

11. Melt the white chocolate. Take the pudding out of the freezer and put on a serving plate. Pour the white chocolate over the top of the pudding. This time it should not be completely covered. The white chocolate is supposed to resemble cream poured over a pudding. Decorate with a sprig of artificial holly.

12. It would be much better to make it in advance, wrap it well in cling film (saran wrap) and keep it in the freezer. Take it out about 30 minutes before serving.

Silver Sixpence for Christmas Pudding

Silver Sixpence for Christmas Pudding

Christmas Pudding Traditions

There are several traditions associated with the British Christmas Pudding. One is 'Stir-up Sunday', the last Sunday before Advent, when every member of the family took a turn to stir the pudding and made a silent wish. It got its name from the Collect (prayer) for that Sunday which says:

"Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may by thee be plenteously rewarded; through Jesus Christ our Lord. Amen"

Another tradition is that an old silver sixpence (see picture above) or threepenny bit was stirred in the pudding and whoever got it on Christmas Day would come into money. Nowadays, it's more likely to be a 5, 10 or 50 pence piece. In these more hygienic times, people often wrap it in foil before putting it into the pudding mixture.

Although you can serve Christmas Pudding with custard, cream or ice cream, it is customary to serve it with a white sauce or brandy butter.

If your family don't like the traditional pudding, below there is a recipe for an alternative, Cold Chocolate Christmas Pudding, made with fruitcakes, spice and cookies and homemade ice cream. It looks a lot like a traditional pudding and the spicy fruity flavours give a similar taste. The advantage is that it's much lighter especially after a big Christmas Dinner.

© 2008 Carol Fisher

What do you have for your Christmas dessert?

LouisaDembul on April 03, 2013:

I know it's spring now, but I wanted to try making a real Christmas pudding. Your description is very clear and easy to follow.

anonymous on December 25, 2012:

This looks delicious, I have to try it! We are having a Coconut Cake this year.

Rose Jones on December 24, 2012:

You have really put together a clever lens for us. HOHOHO! I really enjoyed the videos you choose for us - the first one was like a home video - "use the regular camera - no the new digital one!" really cute. And the Garnetts remind me of the American comedy All in the Family. The recipes sound delicious - blessed, tweeted, pinned onto my Christmas board and out by digg. :)

ksktika on December 12, 2012:

ohhhhhhh !! i loved chocolate pudding, so yummmmyyyyy ..

Riesling on November 22, 2012:

Yummy, I love Chrsitmas pudding, but I'm far too lazy to do it myself :-)

anonymous on November 04, 2012:

The salt and pepper shakers are so cute, plus they look beautiful on the table at Christmas and Boxing Day.

anonymous on October 21, 2012:

Wonderful lens.

brynimagire on March 17, 2012:

Wonderful lens ! Nice info.

anonymous on February 18, 2012:

I really enjoyed the television clip. Nice touch. Never had Christmas pudding before. Might have to give it a try.

Joycevoice on February 02, 2012:

The traditional Christmas pudding looks delicious. I will have to give it a try before Christmas.

anonymous on January 26, 2012:

looks like a delicious dish, I'd eat this out of season, like right now!

twisted-barfly on January 02, 2012:

This is a fantastic lens - The tip about heating up the pudding using a steamer or crockpot - bloomin brilliant. I would never have thought of that. I bet steaming it would keep it lovely and moist too?

anonymous on December 21, 2011:

Thank you for this lens. I am an American who hopes to one day visit Great Britain during the Christmas holidays so I can have a proper British Christmas pudding! Merry Christmas!

LouiseKirkpatrick from Lincolnshire, United Kingdom on December 21, 2011:

You can't beat a British Christmas! Blessed by this Squid Angel on a quest for Christmas Pudding!

Meredith Davies on December 17, 2011:

I have never made it but I always bought two. One for Christmas and one for June 25 (Christmas #2).

I love it and look forward to trying your recipes. Thank you

mumsgather on December 12, 2011:

Blessed and entered into The SquidAngel Holiday Word Lens List.

Buchamar on December 12, 2011:

Yummy Lens!

Ellen Gregory from Connecticut, USA on December 09, 2011:

I always wondered about Christmas pudding -- it gets mention in Dickens novels. Now I know. Great lens --just curious-- if your call seedless raisins "currants" then what do you call currants?

Susanna Duffy from Melbourne Australia on December 07, 2011:

I love Christmas Pudding and this year we will be having a cold pudding from your recipe

Deadicated LM on December 01, 2011:

Bring me some figgy pudding! Us Yankees just don't know pudding.

Mark Falco from Reno, Nevada on November 30, 2011:

I love Christmas pudding, although it's a lot harder to find here in the USA. Last year I had mum ship a bunch out to me. Delicious! Christmas isn't christmas without it.

PhilRC on October 28, 2011:

Hi, I came over here from your Art Deco lnes, but as an expat who hasn´t had a traditional Christmas pudding I just couldn´t resist the thought of getting hold of a recipe. (Spur of the moment visit).

Natalie W Schorr on October 20, 2011:

Very well done!!!

RinchenChodron on October 17, 2011:

Nicely done. But I had to laugh - only the British could keep something for two years before eating it!!!!

Sue Dixon from Grasmere, Cumbria, UK on October 17, 2011:

Delicious. Added to my Cumberland rum butter lens and Blessed as well.

OldStones LM on October 16, 2011:

I have often heard of Christmas puddings, and now I know a little bit more. Thank You for this tasty article.

NTxWriter on October 09, 2011:

This pudding looks delicious! My husband is a big fan of this type of holiday treats so I'm going to save your recipe and try it this year. Thanks for sharing!

Susanna Duffy from Melbourne Australia on October 09, 2011:

Just dropped by again to refresh my memory - it's time to think of the Christmas menu. And what could be better than a traditional Christmas pudding?

Carol Fisher (author) from Warminster, Wiltshire, UK on May 01, 2011:

@HelanaRirosknee: Although the long list of ingredients is daunting and they do take a long time to cook, the actual preparation isn't difficult or the time actually spent doint it particulaly long. To get a high quality pudding, the only alternative is to buy one, probably from a specialist or, alternatively, to make one of the lighter versions.

HelanaRirosknee on May 01, 2011:

I haven't had this in I don't know how long. but it is sooooooo good. Is there a way to modify the preparation so that is not so labor intensive ? Great lens.

Mary Norton from Ontario, Canada on December 30, 2010:

Last year, we had two Christmas pudding as the kids brought some. This year, we had none. Instead, we had the fruit cake which we enjoyed, too.

Mary Norton from Ontario, Canada on December 30, 2010:

Last year, we had two Christmas pudding as the kids brought some. This year, we had none. Instead, we had the fruit cake which we enjoyed, too.

Sue Dixon from Grasmere, Cumbria, UK on December 13, 2010:

I've not made mine yet this year- usually I make it in October. I'm going to try a last minute recipe and see what happens! Lovely lens.

KokoTravel on December 12, 2010:

We do have Plum Pudding, fruit cake and mince meat pie... along with pumpkin pie for those with discriminating taste that doesn't allow for the old traditions.

anonymous on December 10, 2010:

Awesome lens! Delicious recipe. Blessed by a Squidoo Angel on 12/10/2010! Have a great day!

Barbara Walton from France on December 10, 2010:

This is a great lens. I especially loved the video as I was brought up on Alf Garnett. Such a brilliant show. I'm sorely tempted to steal it for my Christmas Pudding article! (Not too sure about the cold choc pud though - I'm a Christmas Pudding purist.)

kt_glasses on December 09, 2010:

great lens! I love this recipe too.

Carol Goss on December 09, 2010:

Looking good would love to try it

anonymous on December 09, 2010:

Even though I'll be spending Christmas in a very hot climate we'll still be having a traditional English pudding for dessert. Your recipe sound rich and delicious.

spritequeen lm on November 30, 2010:

This looks GREAT! Can't wait to try it!! Thanks for sharing :-)...We're boring - we just usually eat cookies LOL

Nathalie Roy from France (Canadian expat) on November 29, 2010:

My mom cook a Christmas pudding ONCE, I liked it a lot.....but was the only one. So it was the end of the Christmas pudding. She had a traditional recipe, maybe not exactly like yours. We usually have a variety of dessert: chocolat cake with cream and warm cherry cooked in wine, peppermint chocolate tarts, some traditional French Canadian bits (sucre a la creme, pudding chomeur). Since I live in France it mostly all the time the chestnut cream cake.

ICanCook on October 25, 2010:

I make a rum cake that similar to your pudding. I am amazed by each successive lens of yours that I read. They are interesting and I really wish I had done it. Is this lens envy?

Indigo Janson from UK on October 20, 2010:

Ah you have done the Xmas Pud proud!

howtocurecancer on October 20, 2010:

A rich brownie with sour cream and vanilla. It is delicious.

Lorelei Cohen from Canada on October 20, 2010:

The sticky note looks so nice in me an idea for my next lens :)

KimGiancaterino on December 23, 2009:

Re-blessing... Merry Christmas!

Cynthia Sylvestermouse from United States on November 29, 2009:

What a wonderful tradition! I love the idea of the whole family being together and stirring it. That would be my wish come true before I took my turn:)

ElizabethJeanAl on November 19, 2009:

It sounds really good, but I have to admit I've never had it. Time to try something new...

Great lens.

And thank you for the blessing on My Mother's Shoes. I really appreciate it.


Jeff Wendland from Kalamazoo, MI on November 06, 2009:

I've honestly never had Christmas pudding. I'd love to try it. 5* and blessings

Dianne Loomos on January 17, 2009:

Interesting, the setting fire to the Christmas pudding. Sort of like what we would do with cherries jubilee or bananas foster. Enjoyed reading your lens!

Sniff It Out on January 14, 2009:

I haven't had Christmas pudding since I was at school! These look good.

Welcome to The Cooks Cafe group

The Party Animal from Partytown USA on January 01, 2009:

Yahoo you are a winner in The Squidoo Home for The Holidays Lens Contest So Go Grab your badge.

KimGiancaterino on December 17, 2008:

My favorites keep disappearing! I re-favorited this yummy lens and am also featuring it at Culinary Favorites From A to Z.

Mayflowerblood on November 10, 2008:

looks good!

kathypi lm on October 25, 2008:

lots of good info, i have never made christmas pudding, i'll give it a try, thanks kathy

Paula Atwell from Cleveland, OH on September 11, 2008:

Very nice. Welcome to the Comfort Food Group.

tdove on August 13, 2008:

Thanks for joining G Rated Lense Factory!

KimGiancaterino on August 04, 2008:

This would be fun to make during the holidays. Thank you for sharing your recipe with Culinary Favorites From A to Z.

Susanna Duffy from Melbourne Australia on July 31, 2008:

Thanks for Alf and his threepence. I well remember the sixpences in the pud

Carol Fisher (author) from Warminster, Wiltshire, UK on July 30, 2008:

Whoops! I thought I'd got rid of all those 'new' bits in the titles. Thanks for pointing it out.

triathlontraini1 on July 30, 2008:

Nicely done! Don't forget to change the default names of the lenses (at least remove the 'New' part). :)

Thanks for the Squidcast!

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