Christmas Pudding Recipes

Category Traditions
The classic Christmas pudding is steamed in cloth. There are many variations on this traditional holiday dessert. This page contains Christmas pudding recipes.


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We always had one of these at Christmas, traditionally called a 'clootie' dumpling because they were boiled in white cloths. There are many recipes for clootie dumpling but I find this one easiest and not too rich.



I soak the fruit overnight in brandy or sherry, drain well and dust with flour to prevent fruit from sinking to bottom of pudding. P>Mix all ingredients and steam for 3 - 3 1/2 hours. I don't use a cloth. A bowl with a lid is fine (or cover it with greaseproof paper - quite a big bowl (3 pint)


Before serving, turn out and serve with hot custard (my favorite) and/or cream.

Can be made well ahead and stored to mature. Reheat in microwave.

Traditionally, small silver coins (threepenny pieces) were scattered in the dumpling for the kids but this would go against health and safety rules nowadays. :-(

Source: Many years ago from a co-patient in hospital.

By marion davidson from Scotland

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December 13, 2004
  • 1 cup rice
  • 3/4 tsp. salt
  • 4 cup milk
  • 1/3-1/2 cup sugar
  • 1 cup Half and Half
  • Raisins
  • Cinnamon and Sugar to taste


Cook very slowly at low/medium heat in a large electric fry pan. Stir often, adding more milk as rice absorbs it. Cook for 4-5 hours. Near the end of cooking, add 1 cup half and half instead of milk. Turn into a casserole dish and top with real butter (melted) and sprinkle with raisins and cinnamon and sugar. Keep warm in a very slow (250 degrees F) oven until serving. This is sinfully rich and very good.


By Robin

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This is a nice pudding and, as the title says, boozy. My husband is a teatotaler, but loves this. He says the flavour is lovely. I know it says Christmas pudding but it can be make at any time.

Total Time: To combine ingredients, about half an hour, plus standing time f

Yield: 1 large pudding

Source: Hamlyn Complete Christmas Book. Present from my daughter some years ago.


  • 6 oz currants
  • 6 oz raisins
  • 4 oz sultanas
  • juice and grated rind of 1/2 lemon
  • 6 oz brown breadcrumbs
  • 2 oz blanched almonds, chopped
  • 1/2 tsp grated nutmeg
  • 1/2 tsp cinnamon
  • 20 oz soft dark brown sugar
  • 2 eggs, beaten
  • 2 Tbsp brandy
  • 2 Tbsp port
  • 2 Tbsp rum
  • 40 oz unsalted butter, melted and cooled
  • sprig of holly to decorate.

Sultanas are also known as golden raisins.



  1. Method:
  2. Mix together the dried fruit, orange and lemon rind, breadcrumbs, nuts, spices and sugar. Whisk together the orange juice, eggs, spirits and melted butter. Stir the 2 mixtures together and mix well.
  3. Turn into a 1.2 litre (2 pint) buttered pudding basin. Leave to stand for I hour.
  4. Cover the basin with double greased greaseproof paper, pleating the centre to all for expansion. Then cover with foil, pleating the edges to secure. Tie securely with string. Steam the pudding for 7 hours, adding boiling water to the steamer or saucepan as necessary. If you using a pressure cooker, place the bowl on a grivet and add 2 litres of boiling water. Fit the lid and steam without pressure for 30 minutes. Bring to high pressure and cook for 3 hours.
  5. When cooked replace the paper and foil with fresh wrappings. Store in a cool dry place, or freeze. Use within 1 year.
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  7. Reheat in Microwave for 4-6 minutes and allow to stand for 5 minutes.
  8. Decorate with a sprig of Holly.
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Food and Recipes Recipes Holidays Christmas TraditionsMay 21, 2013
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