Christmas Pudding Recipe: A Traditional Steamed Pudding for Stir-up Sunday

A proper Christmas pudding recipe is a British festive classic: a dark, spiced, boozy steamed pudding that is made weeks ahead and finished with a flourish on Christmas Day. It looks impressive, but the method is straightforward, and most of the work is done long before the big meal.

In this guide we explain how to make a traditional Christmas pudding, how long to steam it, how to store it and how to reheat and flame it safely. If you are planning the rest of your festive baking, you might also like our Christmas cake recipe and our homemade mincemeat.

What is a Christmas pudding?

Christmas pudding, also called plum pudding, is a steamed pudding made with dried fruit, suet, breadcrumbs, sugar, eggs and spices. The word «plum» is old English for dried fruit such as raisins and prunes, so there are usually no fresh plums in it at all.

The dish developed from medieval spiced porridges and boiled puddings. By the Victorian period it had become the centrepiece of Christmas dinner, often served with a sprig of holly on top and set alight with brandy.

When to make your Christmas pudding

Traditionally, puddings are made on Stir-up Sunday, the last Sunday before Advent. The name comes from a prayer in the Book of Common Prayer that begins «Stir up, we beseech thee». In 2026 Stir-up Sunday falls on 22 November.

You can make your pudding earlier, in October, if you like. The flavour improves as it matures, so a pudding made at the start of the festive season will taste deeper and richer on the day.

Ingredients for this Christmas pudding recipe

This Christmas pudding recipe fills a 1.2 litre (2 pint) pudding basin and serves around eight people.

• 175 g raisins, 175 g sultanas and 100 g currants
• 50 g mixed candied peel, chopped
• 1 Bramley apple, peeled and grated
• Zest and juice of 1 orange
• 100 ml brandy, plus extra for flaming
• 100 g shredded suet (beef or vegetable)
• 100 g dark muscovado sugar
• 100 g fresh white breadcrumbs
• 50 g plain flour
• 1 tsp mixed spice, ½ tsp ground cinnamon and ¼ tsp grated nutmeg
• 2 large eggs, beaten
• 50 g flaked almonds
• Butter, for greasing

How to make a Christmas pudding step by step

1. Soak the fruit. Mix the dried fruit, peel, grated apple, orange zest, orange juice and brandy. Cover and leave overnight if you can.
2. Mix the dry ingredients. In a large bowl, combine the suet, sugar, breadcrumbs, flour, spices and almonds.
3. Combine. Add the soaked fruit and the beaten eggs. Stir well, and let everyone in the house take a turn and make a wish.
4. Fill the basin. Grease the basin with butter and spoon in the mixture, pressing it down. Leave a gap of about 2 cm at the top.
5. Cover. Cover with a disc of baking parchment and a larger sheet of foil, both pleated in the middle, and tie tightly with string.
6. Steam. Place the basin on a trivet or upturned saucer in a large pan, add boiling water to halfway up the sides and steam for 6 hours, topping up the water as needed.

How to mature and store the pudding

Let the pudding cool completely, then replace the wet parchment and foil with fresh covers. Store it in a cool, dark, dry place such as a cupboard or larder.

Many people «feed» their puddings by pricking the top and adding a tablespoon of brandy every couple of weeks. This is optional, but it deepens the flavour. A well-wrapped pudding will keep for several months.

How to reheat and serve a Christmas pudding

On Christmas Day, steam the pudding again for about 2 hours until it is piping hot all the way through. Turn it out onto a warm plate.

To flame it, gently warm a small ladle of brandy, pour it over the pudding and light it with a long match, standing back. Keep children and loose sleeves away and serve once the flames die down.

Serve with brandy butter, cream, custard or rum sauce. Brandy butter is the traditional match.

Tips for the best Christmas pudding recipe results

• Use a good basin and grease it well so the pudding turns out cleanly.
• Pleat the lid so the pudding has room to expand as it steams.
• Keep the water topped up with boiling water, never cold.
• Wrap a clean coin in foil and push it in if you like the old tradition, and warn your guests.
• Do not rush the steaming. Long, gentle cooking gives the dark colour.

Common problems and how to fix them

The pudding is too dry. Next time add a little more liquid, such as juice or stout, and make sure you steam at a steady simmer so it does not dry out.

The pudding is heavy. This can happen if the breadcrumbs are packed in too tightly or the basin is overfilled. Leave space at the top.

It will not turn out. Run a knife around the edge and give the basin a gentle shake. A lining of baking parchment at the bottom helps.

Christmas pudding recipe variations

• Vegetarian: use vegetable suet and check the other ingredients.
• Alcohol-free: replace the brandy with orange juice, apple juice or cold tea.
• Gluten-free: use gluten-free flour and breadcrumbs.
• Stout: replace half the brandy with stout for a darker, maltier pudding.

Final thoughts

This Christmas pudding recipe is a project, but a rewarding one. Make it in good time, give it a long steam and let it mature, and on the day you only have to reheat it. For more festive ideas, read our guide to Christmas pudding and the history behind it.

Frequently asked questions

How long does a Christmas pudding take to steam?

A 1.2 litre pudding usually needs about 6 hours of steaming on the first cook and 2 hours to reheat on the day.

Can I make a Christmas pudding in the slow cooker?

Yes. A covered basin can be steamed in a slow cooker for around 8 to 10 hours on low, with water coming halfway up the basin.

How far ahead can I make a Christmas pudding?

Anywhere from a few weeks to several months in advance, as long as it is stored in a cool, dry place.

Do I have to use suet?

Suet gives the classic texture, but you can use vegetable suet or cold grated butter for a similar result.