Christmas Pudding

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Christmas Pudding recipe from Baking with Granny. Traditional UK recipe for authentic Christmas pudding. Make on Stiry-up Sunday.

When it comes to traditional British puddings, you don’t get any more traditional than a good old fashioned Christmas Pudding, with it’s Medieval origins! And with this years Stir Up Sunday quickly approaching, we’ve got the perfect recipe to make the perfect show stopping pudding for your Christmas dinner!

Stir Up Sunday is the day in which you’d traditionally prepare your Christmas Pudding. It falls on the last Sunday before Advent begins and would usually involve the whole family in making that years pudding. Historically your Christmas pudding would include 12 ingredients, with each member of the family taking a turn to mix and making a wish as they do.

Another feature of a traditional Christmas Pudding is the addition of a sixpence, with whoever ends up with the piece of pudding it was dished-up into, receiving luck for the next year. This however is much less uncommon now due to the risk of breaking teeth or accidentally swallowing the coin! Not a great way to end your Christmas meal.

Christmas Pudding recipe from Baking with Granny. Traditional Christmas dessert, made to an authentic family recipe.

As for the topping, it’s personal preference. I love a simple holly leaf but you can also cover with a dusting of icing sugar, a dripping of white icing, or drenched in brandy & set alight for show.

Whatever your method for making and preference for decorating, this simple Christmas Pudding recipe is sure to be the show stopper your Christmas deserves! And the boys had a great time making theirs with Granny, so why not get your whole family involved too?

Christmas Pudding - Traditional British Christmas pudding, made on stir up Sunday and enjoyed for dessert on Christmas Day.

Christmas Pudding

5 from 3 votes
Course: Dessert
Cuisine: British, Christmas, Scottish
Prep Time: 30 minutes
Cook Time: 5 hours
Servings: 10


  • 15 ml Grand Mariner or Brandy (optional)
  • 250 g Raisins
  • 100 g Currants
  • 100 g Sultanas
  • 50 g Mixed Peel
  • 50 g Dates (finely chopped)
  • 90 g Self-raising Flour
  • 125 g Vegetable Suet
  • 1 tsp Ground Mixed Spice
  • 1/4 tsp Ground Nutmeg
  • 90 g Muscovado Sugar
  • 30 g Blanced Almonds (chopped)
  • 125 g Breadcrumbs (fresh)
  • 1 Apple (peeled and grated)
  • 1 Orange (zested and juiced)
  • 2 Eggs


  • If you are using alcohol, pour your chosen alcohol over your dried fruit and leave to soak overnight. This step is optional.
  • In a large bowl, add each ingredient in the order they are listed, stirring as you do. When it comes to the egg, ensure they are beaten well and all the ingredients are combined.
  • Generously grease a 2 pint pudding bowl with butter before spooning the mixture in and pressing it down with the back of a spoon.
  • With a piece of greaseproof paper large enough to cover your pudding bowl, fold a pleat in the middle before placing over the top of your pudding bowl. Repeat with a piece of tin foil and place on top of your greaseproof paper before tightly tying in place - around the top of the bowl - with a piece of string. Trim away the excess greaseproof paper and tin foil before cooking.
  • Steam your pudding in a large pan with simmering water and the lid on for around 5 and a half hours, keeping an eye on the pan so that the water doesn't run dry. Top up with boiling water as required.
  • Once completely cool, remove the pudding from the bowl, wrap in greaseproof paper, followed by tin foil and store in a cool place until required.
  • To reheat your pudding, place it back into the pudding bowl and steam again for about 2 hours before serving.
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Christmas Pudding - Traditional British Christmas pudding, made on stir up Sunday and enjoyed for dessert on Christmas Day.

4 Responses

  1. 5 stars
    I used your Christmas pudding recipe for Christmas it was easy to follow and the finished product was a big success, the only thing I changed was to poke holes in the top with a knitting needle and feed it with brandy, I’ll definitely use your recipe again this year many thanks xx

  2. 5 stars
    I’ve been using a Kraft (US) Christmas pudding for about fifty years with a couple of tweaks: I don’t like candied peel, so I put in dates instead. Everybody likes it. And no nuts either. In the video here, the young woman has skipped a step in explaining the name for the Sunday before Advent: it comes from the collect in the Anglican church service for that day. It reads, “Stir up, we beseech Thee, o Lord, the wills of thy faithful people.” The connection with the need to get that pudding made is serendipitous and a handy hook to hang the explanation on. Happy Christmas preparations, everybody!

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Hi! I'm Amy

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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.

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