18 Decadent Christmas Pudding Recipes Perfect for the Holidays

‘Tis the season for rich, spiced, and oh-so-indulgent Christmas puddings! Whether you’re a traditionalist craving a boozy classic or an innovator looking for a modern twist, we’ve rounded up 18 decadent recipes that’ll make your holiday table shine. From sticky toffee to chocolate-laced delights, these puddings are guaranteed to bring comfort and cheer. Ready to find your new favorite? Let’s dig in!

Traditional British Christmas Pudding

Now, let me tell you about this Traditional British Christmas Pudding that’s like a hug in a bowl. It’s rich, it’s fruity, and it’s got that boozy kick that makes the holidays feel extra special. Perfect for when you want to impress or just treat yourself to something decadently British.

Ingredients

• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 1 cup suet (shredded)
• 1 cup brown sugar
• 2 cups mixed dried fruits (raisins, currants, sultanas)
• 1 apple (peeled, cored, and finely chopped)
• 1 orange (zested and juiced)
• 1 lemon (zested)
• 2 large eggs (beaten)
• 1/2 cup stout
• 1/4 cup brandy
• 1 tsp mixed spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions

1. Mix dry ingredients: In a large bowl, combine the flour, breadcrumbs, suet, brown sugar, mixed dried fruits, chopped apple, orange zest, lemon zest, mixed spice, cinnamon, and nutmeg.
2. Add wet ingredients: Stir in the beaten eggs, orange juice, stout, and brandy until everything is well combined. The mixture should be sticky but not too wet.
3. Prepare the pudding basin: Grease a 2-pint pudding basin and line the bottom with a small circle of parchment paper. Tip: This helps prevent sticking and makes turning out easier.
4. Fill the basin: Spoon the mixture into the prepared basin, pressing down lightly to remove any air pockets. Cover the top with a double layer of parchment paper and foil, securing with string to make it watertight.
5. Steam the pudding: Place the basin in a large pot with enough boiling water to come halfway up the sides of the basin. Cover the pot and steam for 5-6 hours on low heat, checking the water level occasionally and topping up as needed. Tip: Keep the water at a gentle simmer to prevent the pudding from drying out.
6. Cool and store: Once cooked, remove the pudding from the pot and let it cool completely. For best flavor, store it in a cool, dark place for up to a month, ‘feeding’ it with a little extra brandy every week if you like.
7. Reheat to serve: On the day, steam the pudding again for 2 hours until heated through. Tip: Serve with a dollop of brandy butter or custard for that extra indulgent touch.

This pudding is dense, moist, and packed with flavors that deepen over time. The brandy gives it a warm kick, while the fruits keep it wonderfully rich. Try flaming it with a little extra brandy at the table for a show-stopping finish!

Spiced Rum Christmas Pudding

Ready to dive into a dessert that’s like a warm hug in the middle of winter? This Spiced Rum Christmas Pudding is your ticket to holiday bliss, packed with flavors that’ll make your taste buds dance. Let’s get started!

Ingredients

• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 1 cup brown sugar, packed
• 1 cup suet, finely chopped
• 1 cup mixed dried fruits (raisins, currants, sultanas)
• 1/2 cup spiced rum
• 2 large eggs, beaten
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup milk
• 1 tbsp lemon juice

Instructions

1. Mix dry ingredients: In a large bowl, combine the flour, breadcrumbs, brown sugar, suet, and mixed dried fruits. Stir until everything is evenly distributed.
2. Add spices: Sprinkle in the cinnamon, nutmeg, cloves, and ginger. Mix well to ensure the spices are thoroughly incorporated.
3. Combine wet ingredients: In a separate bowl, whisk together the spiced rum, beaten eggs, milk, and lemon juice until smooth.
4. Mix everything together: Pour the wet ingredients into the dry ingredients. Stir until the mixture is uniform and sticky.
5. Prepare the pudding basin: Grease a 2-quart pudding basin and pour the mixture into it. Cover with a lid or foil, securing it tightly with string.
6. Steam the pudding: Place the basin in a large pot with enough boiling water to come halfway up the sides of the basin. Cover the pot and steam for 4 hours, checking occasionally to ensure the water doesn’t boil dry.
7. Cool and store: Remove the pudding from the pot and let it cool completely. For best flavor, store it in a cool, dark place for at least a week before serving.

This pudding is dense, moist, and bursting with the warm flavors of spiced rum and dried fruits. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat. Trust me, it’s worth the wait!

Chocolate Orange Christmas Pudding

Look, I know it’s not Christmas, but who says you can’t bring a little holiday cheer into your kitchen any day of the year? This Chocolate Orange Christmas Pudding is your ticket to a festive flavor explosion, combining rich chocolate and zesty orange in a way that’ll make your taste buds dance.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup dark chocolate chips
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a 6-inch pudding basin.
2. Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar together until fluffy. Tip: Make sure your butter is at room temperature for the best texture.
3. Add eggs: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Stir in the chocolate chips and orange zest. Tip: Don’t overmix to keep the pudding light.
6. Bake: Pour the batter into the prepared basin and bake for 45-50 minutes, or until a skewer inserted comes out clean. Tip: Cover with foil if the top browns too quickly.

This pudding comes out moist with a perfect crumb, the chocolate and orange playing off each other like best friends at a holiday party. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Gluten-Free Christmas Pudding

Just when you thought Christmas pudding was off the table because of gluten, here we are, about to change the game with a version that’s just as rich, boozy, and packed with festive cheer—minus the gluten. It’s like the holiday season in a bowl, and guess what? It’s easier to make than you’d think.

Ingredients

• 1 cup gluten-free breadcrumbs
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup raisins
• 1/2 cup chopped dates
• 1/4 cup chopped almonds
• 1/4 cup brandy
• 2 tbsp melted coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 large eggs, beaten

Instructions

1. Prep the mix: In a large bowl, combine gluten-free breadcrumbs, almond flour, coconut sugar, raisins, dates, and chopped almonds. Mix well to ensure everything is evenly distributed.
2. Add the wet ingredients: Pour in the brandy and melted coconut oil, then sprinkle in the cinnamon, nutmeg, and cloves. Stir until the mixture starts to come together.
3. Bind with eggs: Add the beaten eggs to the bowl and mix thoroughly. The mixture should be sticky but hold together when pressed.
4. Steam to perfection: Transfer the mixture to a greased pudding basin, cover with a lid or foil, and steam over boiling water for 2 hours. Check the water level occasionally to ensure it doesn’t boil dry.
5. Cool and serve: Once cooked, let the pudding cool for 10 minutes before turning it out onto a plate. For an extra festive touch, warm some brandy, set it alight, and pour over the pudding just before serving.

The texture? Moist and dense, with little bursts of sweetness from the raisins and dates. The flavor is deeply spiced, with the brandy adding a warm kick. Serve it with a dollop of coconut cream or a scoop of dairy-free ice cream for a decadent finish.

Vegan Christmas Pudding with Brandy Sauce

First off, let’s tackle this Vegan Christmas Pudding with Brandy Sauce, because who says you can’t have a boozy, festive dessert without the dairy? It’s like Christmas in your mouth, minus the guilt and plus all the flavor.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 1/4 cup brandy
• 1 cup grated carrot
• 1 cup grated apple
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp baking soda
• 1 tbsp apple cider vinegar
• 1 cup water

Instructions

1. Mix dry ingredients: In a large bowl, combine almond flour, coconut sugar, cinnamon, nutmeg, cloves, and baking soda. Whisk until well blended.
2. Add wet ingredients: Pour in melted coconut oil, brandy, apple cider vinegar, and water. Stir until the mixture is smooth.
3. Fold in fruits and nuts: Gently mix in grated carrot, grated apple, raisins, and chopped walnuts until evenly distributed.
4. Prepare the pudding mold: Grease a pudding mold or a heatproof bowl with coconut oil. Pour the batter into the mold, covering the top with parchment paper and foil, then secure with a string.
5. Steam the pudding: Place the mold in a large pot with about 2 inches of boiling water. Cover the pot and steam on low heat for 2 hours, checking occasionally to ensure the water doesn’t evaporate completely.
6. Cool and serve: Once done, remove the pudding from the mold after cooling for 10 minutes. Serve warm with extra brandy sauce if desired.

This pudding is unbelievably moist, with a rich, spiced flavor that gets better with each bite. Try serving it with a dollop of coconut whipped cream for an extra festive touch.

Mini Christmas Puddings with Custard

Wow, can you believe it’s almost Christmas time again? Well, whether you’re ready or not, these Mini Christmas Puddings with Custard are here to sweeten the deal, and guess what? They’re easier to make than your grandma’s fruitcake is to avoid.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup unsalted butter, melted
• 1 large egg, beaten
• 1/2 cup whole milk
• 1/2 cup mixed dried fruit, chopped
• 1 cup ready-made custard, for serving

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and grease a mini muffin tin. This ensures your puddings won’t stick and come out looking perfect.
2. Mix dry ingredients: In a bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Tip: Sifting the flour can make your puddings lighter.
3. Combine wet ingredients: In another bowl, mix the melted butter, beaten egg, and milk until smooth. Gradually add this to the dry ingredients, stirring until just combined.
4. Add fruit: Fold in the chopped mixed dried fruit. Don’t overmix here; you want those fruit bits to be surprises in every bite.
5. Fill tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. This gives them room to rise without overflowing.
6. Bake: Pop them in the oven for 15-20 minutes, or until a toothpick inserted comes out clean. They should be golden and smell like Christmas.
7. Serve: Let them cool slightly, then serve warm with a generous dollop of custard. The contrast between the warm, spiced pudding and the cool, creamy custard is magic.

These mini puddings are like little bites of holiday joy—moist, flavorful, and just the right size to satisfy your sweet tooth without overdoing it. Try serving them on a platter with a dusting of powdered sugar for that extra festive touch.

Sticky Toffee Christmas Pudding

Folks, if you’re looking to dazzle your holiday table with something that screams ‘festive’ without trying too hard, this Sticky Toffee Christmas Pudding is your golden ticket. It’s like the holiday season hugged a dessert, and this is the delicious result.

Ingredients

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/8 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• 1/2 cup dark brown sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Soak the dates: In a bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes until the dates are soft.
2. Cream butter and sugar: In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy.
3. Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix dry ingredients: Sift together the flour, baking powder, cinnamon, and nutmeg, then gently fold into the butter mixture.
5. Combine with dates: Fold in the soaked dates along with their liquid until just combined.
6. Bake: Pour the batter into a greased 8-inch round pan and bake at 350°F for 35-40 minutes, or until a toothpick comes out clean.
7. Make the sauce: While the pudding bakes, combine the heavy cream, brown sugar, butter, and vanilla in a saucepan. Simmer over medium heat for 5 minutes, stirring constantly, until thickened.
8. Serve: Drizzle the warm sauce over the pudding right before serving. Tip: For an extra indulgent touch, serve with a scoop of vanilla ice cream.

This pudding is a masterpiece of moist, dense texture with a caramel-like sauce that’s just the right amount of sweet. Try serving it with a dusting of powdered sugar for that snowy holiday effect.

Fruit and Nut Christmas Pudding

Y’know how some holiday desserts are all show and no go? Well, this Fruit and Nut Christmas Pudding is the real deal—packed with flavors that actually deliver, and it’s surprisingly simple to whip up. Let’s get into it, shall we?

Ingredients

• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 1 cup brown sugar, packed
• 1 cup mixed dried fruits (raisins, currants, chopped dates)
• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 cup unsalted butter, melted
• 2 large eggs, beaten
• 1/2 cup milk
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp brandy (optional)

Instructions

1. Prep the mix: In a large bowl, combine the flour, breadcrumbs, brown sugar, dried fruits, and nuts. Mix them well so every bite is packed with goodness.
2. Wet ingredients: In another bowl, whisk together the melted butter, eggs, milk, and brandy (if using) until smooth. This is where the magic starts to happen.
3. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of a tender pudding, so keep it gentle.
4. Spice it up: Sprinkle in the baking soda, cinnamon, nutmeg, and cloves, giving the batter one last stir to distribute the spices evenly.
5. Steam to perfection: Transfer the batter to a greased pudding basin, cover with a lid or foil, and steam over simmering water for 2 hours. Tip: Keep an eye on the water level to prevent it from boiling dry.
6. Cool and serve: Let the pudding cool for 10 minutes before turning it out onto a plate. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for that extra holiday cheer.

This pudding is wonderfully moist with a rich, spiced flavor that gets better with time. Try slicing it the next day and pan-frying for a crispy twist on leftovers—trust me, it’s a game-changer.

Christmas Pudding Ice Cream

Believe it or not, Christmas pudding ice cream is a thing, and it’s about to become your new favorite holiday dessert hack. It’s like someone took all the cozy, spiced vibes of Christmas and turned them into a creamy, dreamy scoop of joy.

Ingredients

• 2 cups heavy cream (chilled)
• 1 cup whole milk (chilled)
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup crumbled Christmas pudding (about half a standard pudding)
• 1/4 cup brandy (optional, for that adult twist)

Instructions

1. Mix the base: In a large bowl, whisk together the heavy cream, milk, sugar, vanilla extract, cinnamon, nutmeg, and cloves until the sugar is completely dissolved.
2. Add the pudding: Gently fold in the crumbled Christmas pudding and brandy (if using) until evenly distributed throughout the mixture.
3. Chill it: Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the flavors meld together beautifully.
4. Churn it: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Freeze it: Transfer the churned ice cream into a freezer-safe container, cover with a lid, and freeze for at least 2 hours to firm up.

This ice cream is a festive explosion of flavors with a texture that’s creamy with little surprises of pudding throughout. Serve it with a drizzle of caramel sauce or sandwiched between two gingerbread cookies for an extra holiday treat.

Christmas Pudding Trifle

Trust me, if there’s one dessert that screams holiday cheer while also being a total showstopper, it’s this Christmas Pudding Trifle. It’s like if a traditional Christmas pudding and a classic trifle had a baby, and honestly, it’s the best of both worlds—rich, boozy, and layered with all the good stuff.

Ingredients

• 1 cup of Christmas pudding, crumbled (store-bought or homemade, no judgment here)
• 2 cups of heavy cream
• 1/4 cup of powdered sugar
• 1 tsp of vanilla extract
• 1/2 cup of sherry or brandy (because it’s not the holidays without a little spirit)
• 1 cup of custard (again, homemade or store-bought, we’re keeping it real)
• 1/2 cup of raspberry jam
• 1/2 cup of toasted almonds, chopped (for that crunch factor)

Instructions

1. Prep the pudding: Crumble the Christmas pudding into bite-sized pieces and set aside. This is your trifle’s foundation, so make sure it’s evenly crumbled.
2. Whip the cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pro tip: Chill your bowl and whisk beforehand for the fluffiest cream.
3. Layer the booze: Drizzle the sherry or brandy over the crumbled pudding in your trifle dish. Let it soak in for about 5 minutes—this is where the magic happens.
4. Spread the jam: Gently spread the raspberry jam over the soaked pudding. A little goes a long way, so don’t overdo it unless you’re a jam fanatic.
5. Add the custard: Pour the custard evenly over the jam layer. Smooth it out with the back of a spoon for that Insta-worthy look.
6. Top it off: Dollop the whipped cream on top of the custard and sprinkle with toasted almonds. For an extra festive touch, add some edible glitter or a few holly leaves on top.

This trifle is a dreamy mix of creamy, crunchy, and boozy with every spoonful. Serve it in individual glasses for a personal touch, or go big with a large dish to impress your guests. Either way, it’s guaranteed to disappear fast.

Christmas Pudding Cheesecake

This Christmas Pudding Cheesecake is like the holiday season decided to throw a party in your mouth, and everyone’s invited. Trust me, it’s the dessert that keeps on giving, blending the rich, spiced flavors of Christmas pudding with the creamy, dreamy texture of cheesecake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp brown sugar
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 cup Christmas pudding, chopped into small pieces
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Prep the crust: Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes to set.
2. Blend the filling: Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla, heavy cream, cinnamon, and nutmeg, mixing well after each addition.
3. Fold in the pudding: Gently stir in the chopped Christmas pudding pieces until evenly distributed throughout the filling.
4. Bake to perfection: Pour filling over the crust. Bake at 325°F for 45-50 minutes, until the edges are set but the center slightly jiggles.
5. Cool slowly: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
6. Chill out: Refrigerate for at least 4 hours, preferably overnight, before serving.

The result? A cheesecake that’s unbelievably creamy with little bursts of spiced pudding in every bite. Serve it with a drizzle of caramel or a dollop of whipped cream to take it over the top.

Christmas Pudding Pancakes

Alright, let’s dive into making these Christmas Pudding Pancakes that’ll have your taste buds singing carols. Imagine all the cozy, spiced flavors of a traditional Christmas pudding, but in fluffy, stackable pancake form—because why should December have all the fun?

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter
• 1/2 cup chopped dried mixed fruit
• 1 tbsp vegetable oil for cooking

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
2. Combine wet ingredients: In another bowl, beat the buttermilk, egg, and melted butter together. Tip: Make sure your melted butter has cooled slightly to avoid cooking the egg.
3. Make the batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped dried fruit. Tip: Don’t overmix; a few lumps are perfectly fine for fluffy pancakes.
4. Heat the pan: Heat a non-stick skillet over medium heat and add a little vegetable oil. Tip: The pan is ready when a drop of water sizzles upon contact.
5. Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

These pancakes are wonderfully spiced and studded with bits of sweet dried fruit, making them a festive treat any time of year. Serve them stacked high with a dollop of whipped cream and a drizzle of maple syrup for an extra indulgent breakfast.

Christmas Pudding Cake Pops

Picture this: you’re in your kitchen, it’s the holiday season, and you’re craving something sweet but not the same old cookies. That’s where these Christmas Pudding Cake Pops come in – they’re like the holiday spirit, but in bite-sized, delicious form.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 cup milk
• 1/2 cup powdered sugar
• 1 tbsp milk (for glaze)
• Lollipop sticks
• Sprinkles for decoration

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Cream butter and sugar: In another bowl, cream together softened butter and granulated sugar until fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
4. Add wet ingredients: Beat in the egg and vanilla extract to the butter mixture until well combined.
5. Combine mixtures: Gradually mix in the dry ingredients alternating with milk, starting and ending with the dry ingredients. Tip: Don’t overmix to keep the cake pops tender.
6. Bake: Drop tablespoon-sized balls of dough onto the prepared baking sheet and bake for 12-15 minutes, or until a toothpick comes out clean.
7. Cool: Let the cake balls cool completely on a wire rack. Tip: Cooling is crucial for the glaze to set properly.
8. Make glaze: Whisk together powdered sugar and milk until smooth. Dip the top of each cake ball into the glaze, then insert a lollipop stick and decorate with sprinkles.

These cake pops are a festive mix of soft, spiced cake with a sweet glaze that’ll have everyone reaching for more. Try serving them on a decorative stand for an extra holiday touch!

Christmas Pudding Bread and Butter Pudding

Oh boy, do I have a cozy twist on a classic for you today! Imagine your favorite Christmas pudding getting a second life as the star of a bread and butter pudding – it’s like holiday magic in every bite.

Ingredients

• 4 cups of leftover Christmas pudding, crumbled
• 6 slices of thick white bread, crusts removed and cut into triangles
• 2 cups of whole milk
• 1 cup of heavy cream
• 4 large eggs
• 1/2 cup of granulated sugar
• 1 tsp of vanilla extract
• 1/2 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• 2 tbsp of unsalted butter, melted

Instructions

1. Prep the dish: Grease a 9×13 inch baking dish with some of the melted butter.
2. Layer the bread and pudding: Arrange half of the bread triangles in the dish, then sprinkle half of the crumbled Christmas pudding over the bread. Repeat with the remaining bread and pudding.
3. Mix the custard: In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
4. Pour and soak: Slowly pour the custard mixture over the bread and pudding layers, making sure all the bread is soaked. Let it sit for 15 minutes to absorb.
5. Bake to perfection: Preheat your oven to 350°F. Drizzle the remaining melted butter over the top and bake for 45 minutes, or until the top is golden and the custard is set.
6. Cool slightly: Let the pudding sit for about 10 minutes before serving to allow it to set further.

The result? A lusciously creamy interior with pockets of spiced Christmas pudding, all topped with a slightly crispy, buttery crust. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Christmas Pudding with Whiskey Sauce

First off, let’s talk about Christmas Pudding with Whiskey Sauce – it’s like the holiday season decided to throw a party in your mouth, and everyone’s invited. This isn’t just any dessert; it’s a boozy, rich, and utterly indulgent treat that’ll have your guests begging for the recipe.

Ingredients

• 1 cup all-purpose flour
• 1 cup breadcrumbs
• 1 cup suet, finely chopped
• 1 cup brown sugar
• 1 cup mixed dried fruits (raisins, currants, sultanas)
• 1 apple, grated
• Zest of 1 lemon
• Zest of 1 orange
• 2 eggs, beaten
• 1/2 cup milk
• 1/4 cup whiskey
• 1 tsp mixed spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• For the whiskey sauce: 1 cup heavy cream, 1/4 cup whiskey, 1/4 cup brown sugar

Instructions

1. Mix dry ingredients: In a large bowl, combine the flour, breadcrumbs, suet, brown sugar, mixed dried fruits, grated apple, lemon zest, and orange zest.
2. Add wet ingredients: Stir in the beaten eggs, milk, and whiskey until everything is well combined.
3. Season the mix: Sprinkle in the mixed spice, cinnamon, and nutmeg, mixing thoroughly to ensure even distribution.
4. Prepare for steaming: Transfer the mixture into a greased pudding basin, covering the top with a double layer of parchment paper and foil, tied securely with string.
5. Steam the pudding: Place the basin in a large pot of simmering water, ensuring the water comes halfway up the sides of the basin. Cover and steam for 4 hours, checking occasionally to top up water.
6. Make the whiskey sauce: While the pudding steams, combine heavy cream, whiskey, and brown sugar in a saucepan over low heat, stirring until the sugar dissolves and the sauce thickens slightly.
7. Serve warm: Once the pudding is done, let it cool slightly before turning it out onto a plate. Drizzle generously with the warm whiskey sauce.

The pudding should be moist and dense, with the whiskey sauce adding a creamy, boozy kick that cuts through the richness. Serve it with a dollop of clotted cream or a scoop of vanilla ice cream for an extra decadent touch.

Christmas Pudding Muffins

Mmm, imagine biting into a muffin that tastes like Christmas morning—spicy, sweet, and oh-so-moist. That’s exactly what these Christmas Pudding Muffins bring to the table, and guess what? They’re a breeze to whip up, even if your baking skills are more ‘store-bought’ than ‘showstopper.’

Ingredients

• 1 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup mixed dried fruit, chopped
• 1/4 cup brandy (optional, for soaking the dried fruit)

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. Soak fruit: If using brandy, soak the chopped dried fruit in it for 10 minutes to plump up. Drain any excess liquid.
3. Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Combine wet ingredients: In another bowl, beat the milk, vegetable oil, egg, and vanilla extract until smooth.
5. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the soaked dried fruit.
6. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are like little hugs from the inside—spicy, fruity, and just the right amount of sweet. Serve them warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra festive touch.

Christmas Pudding Parfait

Hey there! So, you’re looking to whip up something that screams holiday cheer without spending all day in the kitchen, right? Let me introduce you to the Christmas Pudding Parfait – it’s like the holiday season decided to dress up in a glass, and honestly, it’s as fun to make as it is to eat.

Ingredients

• 1 cup of Christmas pudding, crumbled (store-bought or homemade, no judgment here)
• 1 cup of vanilla custard (the kind that makes you wanna dip everything in it)
• 1/2 cup of whipped cream (because more is always better)
• 2 tbsp of brandy (for that ‘oh wow’ flavor kick)
• 1/4 cup of mixed dried fruits (think cherries, raisins, and whatever else you’ve got lying around)
• A pinch of cinnamon (for that cozy hug in spice form)

Instructions

1. Prep the pudding: Take your crumbled Christmas pudding and give it a little toss with the brandy. Let it sit for about 5 minutes so it can soak up all that good flavor.
2. Layer it up: Grab your fanciest glasses and start with a layer of the boozy pudding at the bottom. Follow it up with a layer of vanilla custard, then a dollop of whipped cream. Repeat until the glass is full or you can’t resist digging in.
3. Add the toppings: Sprinkle the mixed dried fruits and a pinch of cinnamon on top. It’s like the cherry on top, but better because, well, there’s brandy involved.
4. Chill out: Pop them in the fridge for at least 30 minutes. This lets all the flavors get to know each other and throw a little party in your glass.

And there you have it! Each spoonful is a mix of creamy, boozy, and fruity goodness that’ll have you feeling all kinds of festive. Serve it up with a sprig of mint or a dusting of powdered sugar if you’re feeling extra fancy.

Christmas Pudding Tart

So, you’re staring at your calendar, realizing Christmas is just around the corner, and you’re hit with the sudden urge to whip up something that screams holiday cheer without spending all day in the kitchen. Enter the Christmas Pudding Tart – it’s like the classic pudding got a chic, no-fuss makeover, and honestly, we’re here for it.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tbsp ice water
• 1 cup heavy cream
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup raisins
• 1/4 cup chopped pecans

Instructions

1. Prep the dough: In a food processor, pulse the flour, butter, and granulated sugar until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just comes together.
2. Chill the dough: Wrap the dough in plastic and chill in the fridge for at least 30 minutes. This makes it easier to roll out and prevents shrinking during baking.
3. Roll and shape: On a floured surface, roll the dough to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for another 15 minutes.
4. Blind bake: Preheat your oven to 375°F. Line the dough with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until golden.
5. Mix the filling: In a bowl, whisk together the heavy cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, and cloves until smooth. Stir in the raisins and pecans.
6. Bake the tart: Pour the filling into the pre-baked crust. Bake at 350°F for 25-30 minutes, until the filling is set but still slightly wobbly in the center.
7. Cool and serve: Let the tart cool completely before slicing. It’s rich, spiced, and packed with festive flavors – serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.

This tart is a game-changer – the crust is buttery and crisp, while the filling is luxuriously creamy with just the right amount of spice. It’s the kind of dessert that’ll have everyone asking for seconds, and maybe even the recipe.

Conclusion

With 18 luscious Christmas pudding recipes, there’s something here for every festive craving! Whether you love classic flavors or bold twists, these desserts are sure to wow your holiday guests. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the sweet inspiration on Pinterest—happy baking and happy holidays!