Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Christmas Pudding is the quintessential holiday dessert, and my Mum’s recipe is the one you’ll cherish. Brimming with tradition, rich flavors, and simplicity, it’s everything you need to make your Christmas truly magical. Already have an account?
Rich, Traditional Flavor: Packed with boozy fruit and warm spices, it’s a true taste of an Irish Christmas. Make-Ahead Perfection: Prepare it months in advance to let the flavors develop, so it’s all set when you need it. Incredibly Moist: Thanks to the steaming process, this pudding stays tender and moist, unlike any baked cake. Customizable: Swap out the fruit or liquor to make it your own.
I asked my mom where this recipe came from, and she thinks it might have started as a ‘Stork’ recipe, an Irish margarine brand that shares Christmas recipes. Knowing her, though, she’s likely adapted it over the years. In Ireland, my mom (like most people) makes Christmas pudding in October, and I highly recommend doing the same. The earlier it’s made, the more time it has to mature, deepening its flavor and texture. Once steamed and cooled, it can last for months in the cupboard, ready for the big day. If you’re craving more festive desserts, I have you covered with a variety of Christmas Pudding recipes so you’ll never run out of delicious ways to celebrate! Each one offers something special for the holiday season:
Last Minute Christmas Pudding: Perfect for when time is tight, this quick version delivers all the classic flavors without the long prep. Simplified Mincemeat Christmas Pudding: A streamlined twist on tradition, packed with rich mincemeat and warm spices. Microwave Christmas Pudding: Ready in a flash, this easy pudding is ideal if you’re short on time but still want a decadent holiday treat.
History of the O’Driscolls Family
I’m excited to introduce O’Driscolls Irish Whiskey, a family tradition led by my cousin, Michael J. Stafford, in our hometown of Wexford, Ireland. Michael honors our family legacy, started by our grandfather, James Stafford, and celebrates his other grandfather, Diarmuid O’Driscoll, whose spirit of adventure inspired this whiskey. The O’Driscolls were a powerful Irish clan known for their seafaring dominance along the Atlantic coast and their storied castles. By the 15th century, they controlled much of Baltimore and Cork, a reign so prominent that Henry VI restricted others from fishing in their waters without permission. Today, O’Driscolls Irish Whiskey carries that bold heritage, capturing the essence of our family’s strength and history in every bottle. IMPORTANT NOTE: This recipe was improved and updated on 11/1/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
Table of Contents
What is Christmas Pudding?
Christmas Pudding is a traditional British and Irish dessert served during the holidays, known for its rich, fruity, and spiced flavor profile. This steamed dessert is often made well in advance to allow the flavors to deepen over time.
Dense and Fruity: Packed with dried fruits like raisins, currants, and sultanas, giving it a naturally sweet, hearty texture. Boozy: Typically made with whiskey, brandy, or rum for added depth and a festive kick. Steamed, Not Baked: Slow steaming ensures the pudding stays incredibly moist and tender, unlike any cake. Long-Lasting: Can be made months ahead of time and stored, developing even more flavor as it ages. Rich History: Originating in the Middle Ages, it transitioned from a meat-based dish to a sweet dessert. Other Names: Commonly referred to as Plum Pudding, Figgy Pudding, or Frumenty.
Tools You Need
Mixing bowl Measuring cups Measuring spoons Glass measuring jug Stand mixer Whisk Pudding basin Parchment paper Aluminum foil
Key Ingredients and Substitutes
Raisins, Sultanas, Currants, Prunes
Adds sweetness, chewiness, and texture. The dried fruits soak up the liquid for a rich flavor. Substitutes: Any mixed dried fruits (dates, figs, dried cranberries).
Lemon (rind and juice)
Provides acidity to balance the sweetness and enhance the flavors of the fruit. Substitutes: Orange rind and juice for a citrusy twist.
Hard Cider (or stout)
Adds moisture and a slightly tangy, fermented depth to the pudding. Substitutes: Use stout or apple juice for a non-alcoholic version, or dark beer for more richness.
O’Driscolls Irish Whiskey
Infuses the pudding with a boozy warmth, enhancing the holiday feel. Substitutes: Brandy, rum, or any dark liquor; orange or apple juice for an alcohol-free option.
Butter
Adds richness, moisture, and structure to the pudding. Either salted butter or unsalted butter will work. Substitutes: Margarine or coconut oil for a dairy-free option. It’s also made with beef suet in some families.
Dark Brown Sugar
Sweetens the pudding while adding a deep molasses flavor. Substitutes: Light brown sugar or coconut sugar.
Eggs
Binds the ingredients together and provides structure to the pudding. Substitutes: Flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) for a vegan option.
All-Purpose Flour
Provides structure and helps bind the pudding. Substitutes: Gluten-free all-purpose flour blend.
Mixed Spice, Nutmeg
Adds warm, festive spices that enhance the flavors of the fruit. Substitutes: Pumpkin pie spice or a mix of cinnamon, cloves, and ginger.
Baking Soda
Helps the pudding rise slightly and stay soft and tender. Substitutes: Baking powder (though it may slightly change the texture).
Salt
Enhances the flavors and balances the sweetness.
Fresh Bread Crumbs
Adds texture and helps absorb moisture, keeping the pudding dense but tender. Substitutes: Gluten-free bread crumbs or oat flour. If you use dry then use 1/2 the amount. Make your own breadcrumbs!
Ground Almonds
Adds a rich, nutty flavor and helps with texture. Substitutes: Almond flour or ground hazelnuts.
Dark Chocolate (finely grated)
Enhances the depth of flavor with a subtle hint of chocolate. Substitutes: semisweet chocolate or bittersweet chocolate will also work.
Coffee Essence (optional)
Adds a hint of coffee flavor that complements the chocolate and spices. In Ireland it’s a brand called “Irel” and in the US it is Camp chicory and coffee essence. Substitutes: Instant espresso powder or strong brewed coffee. You can also make it by mixing 1 teaspoon hot water and 1/2 teaspoon instant coffee.
Grated Apple
Granny Smith apple or Bramley apple adds moisture, and subtle tartness, and helps balance the sweetness. Substitutes: Any tart apple variety or even a pear for a milder flavor.
How to Make Traditional Christmas Pudding
Gemma’s Pro Chef Tips
The liquor you need to use is a dark one but you can choose between whiskey, rum, or brandy for your pudding. If you don’t have all the dried fruit accessible then you can do one pound of any mixed dried fruit. Although not traditional, dried cranberries would make a lovely addition to the pudding in place of some of the dried fruit. Make your puddings as early as October giving them time to develop more flavor and nicer, moist texture. Baking uses dry heat and can lead to cakes that are less than ideally moist. Steaming a cake, or a pudding as we say, is easy and makes for a seriously moist cake that might just blow your mind. If you want all of my best tips for it, check out my article on How To Steam A Christmas Pudding for an in-depth look at the process.
Make Ahead and Storage Instructions
Make-Ahead:
Soak the Dried Fruit: Soak the dried fruits in hard cider and whiskey (or your chosen liquor) up to two days in advance for a richer flavor. Prepare the Pudding Mixture: Mix the pudding batter up to 24 hours in advance. Cover and refrigerate until ready to steam. Steam and Store: After steaming, the pudding can be stored for up to 6 months.
Storage:
Room temperature: Store the pudding in the fridge for up to 6 months, wrapped tightly in plastic wrap or in an airtight container. Freezing: For longer storage, wrap the cooled pudding in parchment paper, then in foil, and place it in a freezer bag. It can be frozen for up to three months. Reheating: To serve, re-steam for about 1 hour or microwave for a quicker option, but re-steaming is best for texture. NOTE: if you make a non-alcoholic version it will only last about 5 days. And should be kept in the fridge. The alcohol is what allows it to stay fresh.
What do you serve with Christmas pudding?
Christmas pudding is often served with brandy butter, whipped cream, or custard. Some people enjoy it with ice cream or a rich caramel sauce as well. Another fun tradition involves hiding a lucky coin, often a silver six pence, in the pudding. Finding the coin is said to bring good luck for the year, adding excitement to the meal and symbolizing hope for the future.
What is the difference between Christmas pudding and fruitcake?
While both desserts contain dried fruits and spices, Christmas pudding is steamed and has a denser, moist texture, whereas fruitcake is baked and tends to be firmer and less rich. Additionally, Christmas pudding is often served warm, while fruitcake is typically served at room temperature.
What is the difference between American pudding and Christmas pudding?
Texture and Consistency: American pudding is creamy and smooth, while Christmas pudding is dense and moist. Cooking Technique: American pudding is often cooked on the stovetop or baked, whereas Christmas pudding is steamed. Serving Style: American pudding is typically served cold, while Christmas pudding is served warm and is often flambéed before serving.
What is the Difference Between Steaming Cakes vs. Baking Cakes
Baking uses dry heat and can lead to cakes that are less than ideally moist. Steaming a cake, or a pudding as we say, is easy and makes for a seriously moist cake that might just blow your mind. If you want all of my best tips for it, check out my article on How To Steam A Christmas Pudding for an in-depth look at the process.
Make More Pudding Recipes!
Last Minute Christmas Pudding Simplified Mincemeat Christmas Pudding Microwave Christmas Pudding Classic Steamed Treacle Pudding Perfectly Steamed Marmalade Pudding Gingerbread Pudding
IMPORTANT NOTE: This recipe was improved and updated on 11/1/2024, to include a NEW STEP-BY-STEP tutorial video, explanations and substitutes of key ingredients, make-ahead and storage instructions, and Pro Chef Tips.
