If you love a traditional Christmas pudding full of warm spices, dried fruit and that unmistakable festive aroma, now is the perfect time to start making it.
Preparing your pudding weeks ahead allows the flavours to deepen, the fruits to plump up beautifully and the texture to turn rich and luxurious.
This classic Christmas pudding recipe is simple, nostalgic and ideal for Starts at 60 readers who enjoy a bit of old-fashioned kitchen magic during the lead-up to December.
Whether it’s for Christmas lunch, gifting or keeping family traditions alive, this make-ahead pud guarantees a deliciously moist and flavour-packed centrepiece for your festive table.
Classic Christmas Pudding (Serves 8–10)
Ingredients
1 cup raisins
1 cup sultanas
1 cup currants
½ cup mixed peel
½ cup dried apricots or cranberries, chopped
1 apple, peeled and grated
Zest of 1 orange
Zest of 1 lemon
½ cup brandy (plus extra for feeding)
150g butter, softened
1 cup brown sugar
2 eggs
1 cup plain flour
1 cup fresh breadcrumbs
1 tsp mixed spice
1 tsp cinnamon
½ tsp nutmeg
½ tsp bicarb soda
Method
1. Prepare the fruit (the night before if possible)
Combine raisins, sultanas, currants, mixed peel, cranberries/apricots, apple and citrus zest.
Pour over the brandy, mix well, cover and leave to soak overnight.
2. Make the batter
Cream butter and brown sugar until light. Add eggs one at a time.
Fold in flour, breadcrumbs, spices and bicarb soda.
Stir in the soaked fruit and any leftover brandy.
3. Prepare your pudding basin
Grease a 1.5L pudding basin.
Spoon in the mixture and smooth the top.
Cover with two layers of baking paper and foil and tie tightly with string.
4. Steam the pudding
Place the basin in a large pot.
Add boiling water halfway up the sides.
Cover the pot and steam for 4 hours, topping up water as needed.
5. Cool and store
Once cooled, keep covered in a cool, dark place for up to a month.
Feed with 1–2 tablespoons of brandy each week for extra flavour.
6. Reheat on Christmas Day
Steam again for 1 hour, or microwave in 30-second bursts until warmed through.
Serve with custard, brandy butter or thick cream.
Why Start It Now?
Flavours deepen beautifully
Takes pressure off December cooking
Perfect for gifting and family traditions
Only gets better as it matures