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Christmas dinner just wouldn’t seem complete without Christmas pudding for dessert. It smells delicious and the rich taste of fruits and peel bring back happy memories of childhood Christmases.

This Christmas pudding recipe is baked in the oven and can be made up to 3 weeks in advance. It’s quick and easy to make and tastes wonderful.

For more popular Christmas recipes click here. One of my favourites is Christmas Cake.

You can make one large pudding, or smaller individual ones. I made 6 individual puddings (for 6 guests) and one medium sized pudding – for anybody wanting seconds 🙂

Christmas Pudding Recipe

This recipe will serve 6-8 people and preparation time is around 10 minutes.

To keep things simple, I use a ‘cup’ measure.  The cup should hold around 8fl oz/250ml of liquid.

Here goes:-

Christmas Pudding Recipe – Ingredients

  • 2 and a half cups (around 13 oz / 400 grams) mixed fruit
  • Half cup (around 3 oz / 100 grams) mixed peel
  • 3 oz / 80 grams butter (or usual spread)
  • half cup raw sugar (or brown sugar)
  • 2 eggs
  • Half cup Irish Cream (I used Baileys) or fresh cream is you prefer no alcohol
  • 1 cup self-raising flour
  • Half tea-spoon ground nutmeg
  • Extra butter to ‘grease’ the bowl sides

Christmas Pudding Recipe – Method

  1. Put the mixed fruit and mixed peel into a large mixing bowl and stir to combine
  2. Put the butter and sugar into a food processor and whiz until well mixed
  3. Add the eggs and Irish cream and whiz some more
  4. Add the flour and ground nutmeg and whiz for the last time
  5. Pour this mixture on top of the mixed fruit/peel and stir well to combine
  6. If you’re making one large pudding, grease the sides of your oven-proof bowl with a little butter and line with baking paper
  7. If you’re making smaller puddings, it can be a bit tricky trying to line the whole bowl with baking paper – instead grease the sides with a little butter and put a small circle of baking paper in the bottom of each bowl
  8. Spoon the pudding mix into the bowl/s and flatten on top
  9. Cook in a very slow oven until nicely browned and firm to the touch (approx 1 hour 45 minutes for a large pudding – 1 hour 30 minutes for a medium pudding – 1 hour 15 minutes for small individual puddings)
  10. Take out of the oven, cover with foil and allow to cool slightly before serving (around 30 minutes – this will help make the puddings nice and moist)
  11. To serve, turn upside down onto a serving platter
  12. If you’re making in advance, allow to cool completely covered in foil then store in the fridge for up to 3 weeks
  13. When ready to serve, discard the foil and reheat the Christmas pudding/s, still in the bowl/s, in the microwave

Food Processor Mix

Mixed Fruit and Mixed Peel

Christmas Pudding Mix

6 Individual and 1 Medium Pudding Uncooked

Puddings Wrapped in Foil to Cool

 Handy Hints and Variations

  • Covering the pudding bowl/s with foil to cool helps to moisten the pudding. You want your Christmas Pudding to be ‘dense’ and ‘heavy’, rather than ‘light’ and ‘fluffy’
  • Using Irish cream or just cream does make this pudding slightly lighter in shade
  • You can steam to cook the pudding/s if you prefer
  • Once cooked, you can store in the fridge for up to 3 weeks
  • Dark brown sugar will make this Christmas pudding slightly darker in colour
  • If you’re catering for a large group, just double the recipe and cook for around 3 hours
  • You can substitute Irish Cream for another favourite liqueur or brandy or rum if you prefer
  • You can ‘flame’ Christmas pudding with brandy
  • If you make in advance, microwave to reheat (still in the bowl/s) then turn upside down onto a serving platter to serve
  • You can also steam the pudding/s to reheat if you wish
  • Serve with custard, ice-cream, cream or brandy cream – or a combination – it is Christmas after all 🙂

Happy Christmas to all my readers. Hope you enjoy this Christmas Pudding Recipe.

You can follow Dinner in Ten Minutes on Facebook.

Thanks for visiting my website.

Jan Littlehales

You may also enjoy:

Turkey Stuffing Recipe

Easy Cranberry Sauce Recipe

Easy Christmas Cake Recipe



14 Responses to “Christmas Pudding Recipe – in Ten Minutes”

  1. well done Jan nice easy quick recipe just what I need at the moment but still looks fab.

  2. Thanks Food Wine Sleep – with Christmas fast approaching it’s good to have quick, easy recipes to get everything ready in time.

  3. Harry Lynn says:

    For this teetotal person it’s good to see there is a no alcohol version. It’s unreal you can do all these recipes in 10 minutes.
    YUM YUM YUM YUM………….etc.

  4. Lisa Wood says:

    Gosh they sure look so yummy and sound perfect for xmas day – so what time is lunch at your house!!


  5. I couldn’t agree with you more. Christmas dinner just wouldn’t seem complete without Christmas pudding for dessert. Thank you for this and on behalf of everyone here who appreciates your blog a holiday toast to you and your family…

    Wishing you more happiness
    Than all my words can tell,
    Not just alone for Christmas
    But for all the year as well.


  6. Thank you Harry, Lisa and Jeanne,
    Give the no alcohol version a try Harry – you’ll be surprised how quick it is to make!
    Hey Lisa – will this be your first Christmas in the motorhome? You guys are going to have such fun. When you finally get to Sydney I’m baking for you guys 🙂
    Jeanne – what a very special message to wake up to this morning. Thank you so much for your kind wishes. I appreciate you dropping by and commenting 🙂

  7. Sean says:

    Couldn’t think of a better time of year to post articles about Christmas puddings!

  8. Hi Sean,
    It’s a shame Christmas time seems to be the only time people eat Christmas pudding – maybe if it was called Mixed Fruit Pudding it might get a better go! 🙂

  9. Wilson says:

    This seems like a great recipe. Great time to be making these as well as Christmas near the corner. The pudding looks very tasty too! Thank you


  10. Hi Wilson,
    Glad you like the recipe. You’re right about Christmas being just around the corner – only 10 days to go!! 🙂

  11. Kerry Lea says:

    Hi Jan
    That recipe sounds so good, and the Irish Cream is a change from the rum or brandy. Last night I cooked my plum pudding, which I boil in the cloth. Used half a bottle of rum. Mum got the recipe off a french lady back in the 40’s who worked in a French chalet.

  12. Thanks Kerry,
    The Irish Cream works really well – but I also like the sound of your ‘old’ French recipe that uses half a bottle of rum! Cooking is so much fun 🙂

  13. Lori says:

    I put in caster sugar into my christmas pudding…how can I get it to darken (after 4 hours, still not a great colour!!! smells good though)..

  14. Hi Lorraine,
    After 4 hours I’m sure the pudding is cooked. I wouldn’t worry too much about it being a lighter colour. If you used Irish Cream (like I did) that tends to make the pudding a lighter shade – and using dark brown sugar would make the pudding slightly darker. My puddings are in the bottom of my fridge, ready to re-heat on Christmas day. Hope you enjoy yours.

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