As you probably all know by now I love Christmas Pudding.
It’s one of my All time Favorite Christmas Treats.
Sometimes it’s called Plum Pudding or Figgy Pudding.

You can’t have Christmas without Christmas Pudding and nothing beats Homemade.

ENJOY your Christmas ūüôā

Christmas Pudding

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How to make A Christmas Pudding
Prep Time: 30 Minutes
Soak Time: Preferably overnight
Cook Time: 6 hours on the stove or 1.5 hours in a pressure cooker


  • 140g / 5oz Raisins
  • 50g / 2oz Glace Cherries, halved
  • 140g / 5oz Sultanas
  • 140g / 5oz Currants
  • 50g / 2oz Candied Peel
  • 140g / 5oz Dates, chopped
  • 1 Lemon Zest, grated
  • 1 Orange Zest, grated
  • A cup of Dark Ale or Stout
  • 2 Tablespoons of Molasses or Black Treacle
  • A good slug of Brandy
  • 100g / 3.5 oz Soft Dark Brown Sugar
  • 100g / 3.5 oz Suet
  • 60g / 2oz of All purpose Flour
  • 100g / 3.5 oz Breadcrumbs
  • 1 teaspoon of Ground Nutmeg
  • A teaspoon of Ground Ginger
  • 1 teaspoon of Ground Cinnamon
  • 1/2 a teaspoon of Ground Cloves
  • 2 Tablespoons of Dutch Processed Cocoa Powder
  • 1 Granny Smith or Bramley Apple, grated
  • 2 Eggs

BUY your Christmas Pudding Bowls Here

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Watch the full Video Tutorial


  1. Into a bowl place the raisins, sultanas, dates, currants, cherries and candied peel. Add the zest of an orange and a lemon.
    Pour on the stout, black treacle or molasses and a good slug of brandy.
    Mix together thoroughly and cover and Leave to absorb all the liquid overnight so the fruit becomes nice and plump.
  2. The next morning in another bowl place the sugar, breadcrumbs, suet and flour. Add the nutmeg, ginger, cinnamon, cloves and cocoa powder.
    Pour in the dried fruit that has been soaking overnight.                                                 
    Grate the apple and add to the dry ingredients. Then Add the eggs and Mix through thoroughly.
  3. Pour the mixture into a pudding basin and push down firmly.
    Cover with a circle of Waxed paper and then aluminium foil that has a pleat in it.
    Secure tightly with string or a cloth lid.
  4. To cook your pudding you can either take a large pan and place a saucer upside down in the bottom. Add water so that once the pudding bowl is added it comes half way up the sides. Place the pudding onto the saucer and bring the water to the boil.
    Cover the pan with a lid and gently steam for 6 hours. Remember to top up the water when necessary.
  5. OR you can use a pressure cooker. Place the trivet in the bottom of the cooker and again add water to come half way up the bowl.
    Close the pressure cooker and steam for 1 and a half hours.
  6. When the right amount of time has passed, carefully remove the pudding. Allow to cool and change the waxed paper and foil lid.
    Store in a cool dry place and your pudding will be ready for the main event on Christmas day.
    Christmas puddings can be made well in advance to allow the flavours to mature. Traditionally they were made  the year before and kept for the whole year.

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