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

This rich, spiced dessert is a festive showstopper—steamed to perfection and packed with dried fruit, warm spices, and a hint of brandy for that classic holiday flavor.

Ingredients:

• 1 cup raisins
• 1 cup currants
• 1/2 cup chopped dried figs
• 1/2 cup chopped dates
• 1/2 cup brandy (plus extra for serving)
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 cup fresh breadcrumbs
• 1/2 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. In a bowl, combine raisins, currants, figs, dates, and 1/2 cup brandy. Let soak for 1 hour.
2. Cream together softened butter and dark brown sugar until fluffy. Beat in eggs one at a time.
3. Fold in breadcrumbs, flour, cinnamon, nutmeg, cloves, and salt until just combined. Stir in soaked fruit (including any leftover brandy).
4. Grease a 2-quart pudding basin and pack the mixture tightly inside. Cover with a double layer of parchment paper and foil, tied securely with kitchen twine.
5. Place the basin in a large pot with enough boiling water to reach halfway up the sides. Cover the pot and steam for 4 hours, replenishing water as needed.
6. Let cool slightly, then unmold. Serve warm with a drizzle of extra brandy or custard.

What makes this pudding special? The long steaming time melds the spices and fruit into a dense, moist cake that’s deeply aromatic—worth every minute!

Tip: For extra flair, warm a little brandy, ignite it, and pour it over the pudding just before serving (safely, of course!).

Spiced Rum Christmas Pudding

This rich, boozy pudding is a showstopper for the holidays—packed with warm spices and a deep rum flavor that gets better with time.

Ingredients

• 1 cup raisins
• 1 cup dried currants
• 1/2 cup chopped dried figs
• 1/2 cup dark spiced rum (plus extra for serving)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar
• 2 large eggs
• 1/2 cup fresh breadcrumbs
• 1/2 cup whole milk

Instructions

1. Soak the raisins, currants, and figs in 1/2 cup spiced rum overnight (or at least 4 hours). Drain, reserving any leftover rum.
2. Grease a 2-quart pudding basin and line the bottom with parchment. Whisk together the flour, baking powder, cinnamon, nutmeg, and cloves in a bowl.
3. Beat the butter and brown sugar until fluffy. Add eggs one at a time, mixing well. Fold in the flour mixture, soaked fruit, breadcrumbs, and milk until just combined.
4. Spoon batter into the basin, cover tightly with foil, and steam for 3 hours over simmering water (replenish water as needed). Let cool slightly, then unmold.
5. Warm the reserved rum and drizzle over the pudding before serving. Optional: flambé for a dramatic finish!

The slow steaming gives this pudding an irresistibly moist texture, while the rum-soaked fruit keeps every bite decadent. Tip: Make it ahead—the flavors deepen after a day or two!

Chocolate Orange Christmas Pudding

This rich Chocolate Orange Christmas Pudding is a festive twist on the classic, with dark chocolate and zesty citrus warming up every bite.

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 large orange
• 1/2 cup whole milk
• 1/2 cup dark chocolate chunks

1. Preheat oven to 350°F. Grease a 7-inch pudding basin or heatproof bowl.
2. Whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Cream 1/2 cup butter and 3/4 cup brown sugar until fluffy. Beat in 2 eggs one at a time, then stir in 1 tsp vanilla and orange zest.
4. Alternately fold dry ingredients and 1/2 cup milk into the batter until just combined. Fold in 1/2 cup chocolate chunks.
5. Pour batter into the prepared basin, cover tightly with foil, and steam for 2 hours in a large pot with simmering water (water should reach halfway up the bowl).

The pudding emerges luxuriously moist, with pockets of melted chocolate and bright citrus notes cutting through the richness. Tip: For extra flair, drizzle with an orange glaze (1 cup powdered sugar + 2 tbsp orange juice) after cooling.

Gluten-Free Christmas Pudding

This rich, spiced pudding is a holiday showstopper—nobody will guess it’s gluten-free! Perfect for cozy gatherings, with a moist texture and warm caramel notes.

Ingredients

• 1 cup gluten-free breadcrumbs (or pulsed gluten-free bread)
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup raisins
• 1/2 cup chopped dried apricots
• 1/4 cup chopped pecans
• 2 large eggs, beaten
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tbsp blackstrap molasses

Instructions

1. Prep: Grease a 1-quart pudding basin and line the bottom with parchment paper. Fill a large pot with 2 inches of water and bring to a simmer.
2. Mix dry ingredients: In a bowl, combine gluten-free breadcrumbs, almond flour, coconut sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves. Stir in raisins, dried apricots, and pecans.
3. Bind: Add beaten eggs, melted coconut oil, almond milk, and molasses. Stir until fully combined—the batter will be thick.
4. Steam: Spoon batter into the prepared basin. Cover tightly with foil, then steam over simmering water for 2 hours (check water halfway and top up if needed). Pudding is done when a skewer inserted comes out clean.
5. Rest: Let cool 10 minutes, then invert onto a plate. Serve warm with dairy-free custard.

The molasses and almond flour give this pudding a deep, caramelized flavor that’s irresistible—plus, it’s sturdy enough to make ahead!

Tip: For extra decadence, drizzle with a bourbon glaze: Whisk 1/4 cup powdered sugar with 1 tbsp bourbon and 1 tsp melted coconut oil.

Vegan Christmas Pudding with Brandy Sauce

This rich, spiced pudding is a festive showstopper—boozy, fruity, and totally plant-based, with a luscious brandy sauce that’ll have everyone asking for seconds.

Ingredients

• 1 ½ cups mixed dried fruit (raisins, currants, chopped dates)
• ½ cup grated apple (packed)
• ½ cup dark brown sugar
• ⅓ cup brandy, plus 2 tbsp for sauce
• 1 cup plain almond milk
• 1 tbsp apple cider vinegar
• 1 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• Pinch of salt
• ¼ cup vegan butter, melted
• ½ cup powdered sugar (for sauce)
• ¼ cup coconut cream (for sauce)

Instructions

1. Soak the fruit: In a bowl, combine mixed dried fruit, grated apple, dark brown sugar, and ⅓ cup brandy. Microwave for 1 minute, stir, and let sit for 10 minutes.
2. Prep the batter: Whisk almond milk and apple cider vinegar; set aside for 5 minutes to curdle. In another bowl, mix flour, baking soda, cinnamon, nutmeg, cloves, and salt. Stir in the soaked fruit mixture, almond milk mixture, and melted vegan butter until just combined.
3. Steam the pudding: Grease a 1-quart pudding basin, fill with batter, and cover tightly with foil. Place in a pot with 2 inches of simmering water (lid on). Steam for 2 hours, topping up water as needed.
4. Make the sauce: Whisk powdered sugar, coconut cream, and 2 tbsp brandy in a saucepan over low heat until smooth (3–4 minutes).
5. Turn out the pudding, slice, and serve warm with the brandy sauce drizzled over.

The magic here? Steaming gives the pudding an irresistibly moist, dense texture, while the brandy sauce adds a silky, grown-up finish. Tip: For extra flair, flame a tablespoon of brandy and pour it over the pudding just before serving.

Mini Christmas Puddings with Custard

These adorable mini puddings pack all the festive warmth of the classic dessert in a bite-sized treat—perfect for holiday parties or cozy nights in!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 cup shredded suet or grated frozen butter
• 1/2 cup golden raisins
• 1/4 cup chopped dried apricots
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 large egg, beaten
• 2 tbsp brandy (optional)
• 1/2 cup whole milk
• 1 cup prepared custard, warmed

Instructions:

1. Prep: Grease a 12-cup mini muffin tin. In a bowl, mix flour, brown sugar, suet (or butter), raisins, apricots, cinnamon, nutmeg, and cloves until combined.
2. Bind: Stir in beaten egg, brandy (if using), and milk until the batter is sticky but holds its shape.
3. Bake: Spoon batter into muffin cups, filling each 3/4 full. Bake at 350°F for 20–25 minutes until firm and lightly browned at the edges.
4. Serve: Let cool for 5 minutes, then gently loosen with a knife. Drizzle warm custard over each pudding just before serving.

The brandy-soaked fruit and spiced crumb make these mini puddings irresistibly fragrant—like Christmas in every bite!

Tip: For extra flair, flame them! Warm 2 tbsp brandy, pour over arranged puddings, and carefully ignite with a long lighter.

Sticky Toffee Christmas Pudding

This rich, spiced dessert is the ultimate holiday showstopper—think moist date-studded cake drenched in a warm caramel sauce that’s pure comfort in every bite.

Ingredients

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• For the sauce: 1/2 cup heavy cream, 1/4 cup unsalted butter, 1/2 cup packed dark brown sugar, 1 tbsp black treacle (or molasses)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan. In a bowl, combine dates, boiling water, and baking soda; let soak 10 minutes.
2. Whisk flour, baking powder, cinnamon, and nutmeg in a separate bowl. In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla. Fold in date mixture (including liquid), then dry ingredients until just combined.
3. Pour batter into the pan. Bake 30–35 minutes until a toothpick comes out clean. Cool 10 minutes in the pan.
4. Meanwhile, make the sauce: Simmer cream, butter, brown sugar, and treacle in a saucepan over medium-low heat, stirring until thickened (5–7 minutes). Poke holes in the warm cake and pour half the sauce over it. Serve slices drizzled with remaining sauce.

The magic here? The dates keep the pudding irresistibly moist while the treacle adds a deep, smoky sweetness to the glossy sauce—holiday nostalgia in every forkful.

Tip: For extra indulgence, top with vanilla ice cream or a dollop of clotted cream.

Fruit and Nut Christmas Pudding

Fruit and Nut Christmas Pudding

This rich, boozy Christmas pudding is packed with dried fruit, warm spices, and crunchy nuts—a showstopping dessert that’s worth the wait!

Ingredients

• 1 cup raisins
• 1 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup chopped dates
• 1/2 cup chopped walnuts
• 1/2 cup chopped almonds
• 1/2 cup dark brown sugar
• 1/2 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup brandy or rum, plus extra for serving
• 2 large eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/2 cup fresh breadcrumbs

Instructions

1. In a large bowl, combine 1 cup raisins, 1 cup chopped dried apricots, 1/2 cup dried cranberries, 1/2 cup chopped dates, 1/2 cup chopped walnuts, and 1/2 cup chopped almonds.
2. Add 1/2 cup dark brown sugar, 1/2 cup all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves. Mix well.
3. Stir in 1/2 cup brandy or rum, 2 large eggs, 1/2 cup melted unsalted butter, and 1/2 cup fresh breadcrumbs until fully combined.
4. Grease a 2-quart pudding basin and line the bottom with parchment. Spoon the mixture in, pressing lightly.
5. Cover tightly with a double layer of parchment and foil, then tie with kitchen string. Steam in a large pot (with water halfway up the basin) for 4 hours, topping up water as needed.
6. Let cool slightly, then unmold. Serve warm with a drizzle of extra brandy or rum.

The brandy-soaked fruit and toasty nuts create a decadent, sticky-sweet pudding that’s even better made ahead—just reheat before serving!

Tip: For extra flair, ignite a splash of warmed brandy and pour it over the pudding at the table.

Christmas Pudding Ice Cream

This festive twist on ice cream combines rich holiday spices with creamy vanilla custard—perfect for repurposing leftover Christmas pudding!

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 cup crumbled Christmas pudding (packed)
• 2 tbsp brandy (optional)

Instructions:

1. In a saucepan over medium heat, warm the heavy cream, milk, and 1/2 cup of the sugar until steaming (do not boil).
2. Whisk the egg yolks with the remaining 1/4 cup sugar in a bowl until pale. Slowly pour in the warm cream mixture, whisking constantly.
3. Return the mixture to the saucepan. Cook over low heat, stirring constantly, until thickened (about 8–10 minutes; it should coat the back of a spoon).
4. Remove from heat. Stir in the vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cloves. Chill for 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions. Fold in the crumbled Christmas pudding and 2 tbsp brandy (if using) during the last 2 minutes of churning.
6. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.

The brandy-kissed pudding bits create pockets of chewy, spiced goodness against the velvety custard—like Christmas in every scoop!

Tip: For extra decadence, drizzle warm caramel sauce over each serving.

Christmas Pudding Trifle

This festive twist on trifle layers rich Christmas pudding with creamy custard and fluffy whipped cream—perfect for impressing guests without the hassle of last-minute baking!

Ingredients:

• 1 (14 oz) store-bought Christmas pudding, crumbled
• 2 cups prepared vanilla custard (chilled)
• 1 1/2 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup brandy or rum (optional)
• 1/4 cup toasted slivered almonds, for garnish

Instructions:

1. In a trifle dish or large glass bowl, scatter half the crumbled Christmas pudding evenly. Drizzle with 2 tbsp brandy or rum (if using).
2. Pour 1 cup custard over the pudding, spreading gently to cover. Repeat layers with remaining pudding and custard.
3. In a chilled bowl, whip heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract to stiff peaks (about 3–4 minutes). Spread over the custard layer.
4. Sprinkle toasted almonds on top. Chill for at least 2 hours (or overnight) to let flavors meld.

The magic here? The pudding soaks up the custard and brandy, turning luxuriously moist while the whipped cream keeps it light. Serve straight from the fridge for a cool, crowd-pleasing dessert!

Tip: Swap almonds with crushed peppermint candies for a minty holiday twist.

Christmas Pudding Cheesecake

This festive mashup combines the rich spices of Christmas pudding with the creamy luxury of cheesecake—perfect for impressing guests (or treating yourself!).

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup prepared Christmas pudding (store-bought or homemade), chopped
• 1/2 cup heavy cream
• 1/4 tsp ground nutmeg (for garnish)

Instructions:

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 2 tbsp brown sugar, and 1/4 tsp cinnamon. Press into a 9-inch springform pan and bake for 10 minutes. Cool slightly.
2. Beat 16 oz cream cheese and 1/2 cup granulated sugar until smooth. Add 2 eggs one at a time, then stir in 1 tsp vanilla.
3. Fold in 1 cup chopped Christmas pudding. Pour over crust and bake for 40–45 minutes until edges are set but center jiggles slightly.
4. Cool completely, then chill for 4 hours. Whip 1/2 cup heavy cream to stiff peaks, spread over cheesecake, and dust with 1/4 tsp nutmeg.

The warm molasses notes of the pudding peek through the velvety cheesecake, creating a holiday twist that feels both nostalgic and new.

Tip: For extra flair, drizzle with caramel sauce or top with candied orange peel.

Christmas Pudding Pancakes

These festive pancakes bring all the cozy flavors of Christmas pudding to your breakfast table—spiced, fruity, and drizzled with warm caramel sauce.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup diced mixed dried fruit (raisins, currants, cranberries)
• 3/4 cup whole milk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• 1/4 cup caramel sauce, warmed (for serving)

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cloves. Stir in 1/2 cup dried fruit.
2. In another bowl, beat 3/4 cup whole milk, 1 egg, and 2 tbsp melted butter. Pour into dry ingredients and mix until just combined (small lumps are okay).
3. Heat a skillet over medium-low and brush with butter. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more until golden.
4. Serve stacks drizzled with 1/4 cup warm caramel sauce.

The trick here? Letting the batter rest for 5 minutes before cooking ensures fluffy, spiced pancakes studded with juicy fruit in every bite.

Tip: Swap caramel for brandy butter sauce if you’re feeling extra festive!

Christmas Pudding Cake Pops

These adorable cake pops pack all the cozy spice and richness of traditional Christmas pudding into bite-sized treats—perfect for holiday parties or edible gifts!

Ingredients:

• 2 cups crumbled leftover Christmas pudding (or spice cake)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 12 oz white chocolate, chopped
• 1 tbsp vegetable shortening
• 24 lollipop sticks
• Red and green sprinkles (for decorating)

Instructions:

1. In a bowl, mix crumbled pudding, cream cheese, powdered sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg until evenly combined. Roll into 24 tight 1-inch balls and freeze for 30 minutes.
2. Melt white chocolate and 1 tbsp shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the tip of each lollipop stick into the chocolate, then insert halfway into a chilled cake ball. Return to the freezer for 10 minutes.
3. Reheat chocolate if needed. Holding the stick, dip each cake pop fully into the chocolate, tapping gently to remove excess. Immediately decorate with sprinkles and let dry upright in a styrofoam block.

The cream cheese adds a tangy contrast to the spiced pudding, while the white chocolate shell gives these pops a festive snowball effect—almost too cute to eat!

Tip: For extra flair, drizzle with melted dark chocolate to mimic traditional brandy sauce.

Christmas Pudding Bread and Butter Pudding

Christmas Pudding Bread and Butter Pudding

Transform leftover Christmas pudding into a cozy, custardy dessert that feels like a festive hug in every bite.

Ingredients

• 8 slices brioche or thick white bread, crusts removed
• 1/4 cup unsalted butter, softened
• 1 1/2 cups leftover Christmas pudding, crumbled
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Butter a 9-inch square baking dish.
2. Spread the softened butter on one side of each bread slice. Cut slices into triangles and layer half in the dish, buttered-side up. Scatter 1 1/2 cups crumbled Christmas pudding evenly over the bread. Top with remaining bread triangles, buttered-side up.
3. In a bowl, whisk together 3 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/3 cup granulated sugar, 1 tsp vanilla extract, 1/4 tsp cinnamon, and a pinch of salt until smooth. Pour over the bread, pressing gently to submerge.
4. Let sit 15 minutes to absorb custard, then bake for 35–40 minutes until puffed and golden with a slight wobble in the center.

The magic here? The Christmas pudding infuses every layer with spiced fruit and boozy richness—no one will guess it’s a leftovers hack!

Tip: For extra indulgence, serve warm with a drizzle of brandy butter or vanilla custard.

Christmas Pudding with Whiskey Sauce

This rich, boozy Christmas pudding is a showstopper dessert—steamed to perfection and drizzled with a velvety whiskey sauce that’ll have everyone asking for seconds.

Ingredients:

• 1 cup raisins
• 1 cup currants
• 1/2 cup chopped dried figs
• 1/2 cup brandy
• 1 cup all-purpose flour
• 1 cup fresh breadcrumbs
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter, melted
• 2 large eggs, beaten
• 1/2 cup heavy cream
• 2 tbsp whiskey
• 1 tbsp powdered sugar

Instructions:

1. Soak raisins, currants, and figs in brandy overnight (or microwave for 1 minute to plump quickly).
2. In a large bowl, mix flour, breadcrumbs, brown sugar, cinnamon, nutmeg, and cloves. Stir in melted butter, eggs, and soaked fruit (with any leftover brandy).
3. Grease a 2-quart pudding basin, pack in the mixture, and cover tightly with foil. Steam for 3 hours in a large pot with simmering water (water should reach halfway up the basin).
4. For the sauce: Whisk heavy cream, whiskey, and powdered sugar in a saucepan over low heat until slightly thickened (about 5 minutes).
5. Turn pudding onto a plate, slice, and serve warm with whiskey sauce drizzled over the top.

The magic here? The pudding stays moist for days, and the whiskey sauce adds a grown-up kick that balances the warm spices. Tip: Make it ahead—the flavors deepen if the pudding rests for a week (wrap tightly and store in the fridge).

Christmas Pudding Muffins

These spiced, boozy muffins pack all the cozy flavors of a traditional Christmas pudding into a handheld treat—perfect for holiday brunches or gifting!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup packed brown sugar
• 1 large egg
• ½ cup whole milk
• ¼ cup melted unsalted butter
• 2 tbsp brandy or rum
• ½ cup raisins
• ¼ cup chopped candied orange peel

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves in a bowl.
3. In another bowl, beat ½ cup brown sugar, 1 large egg, ½ cup milk, ¼ cup melted butter, and 2 tbsp brandy until smooth.
4. Fold dry ingredients into the wet mix until just combined. Stir in ½ cup raisins and ¼ cup candied orange peel.
5. Divide batter evenly among muffin cups (they’ll be about ¾ full). Bake for 18–20 minutes until a toothpick comes out clean.

The brandy-soaked fruit and warm spices give these muffins a rich, nostalgic flavor—like a mini holiday celebration in every bite!

Tip: For extra decadence, drizzle with a simple powdered sugar glaze (1/2 cup powdered sugar + 1 tbsp milk) while still warm.

Christmas Pudding Parfait

This festive parfait layers rich Christmas pudding with creamy custard and a hint of boozy sweetness—perfect for a holiday brunch or dessert!

Ingredients:

• 1 ½ cups crumbled Christmas pudding (store-bought or homemade)
• 1 ½ cups prepared vanilla custard (chilled)
• ½ cup heavy cream, whipped to stiff peaks
• 2 tbsp brandy or rum
• 2 tbsp powdered sugar
• ¼ tsp ground cinnamon
• 2 tbsp toasted slivered almonds (for garnish)

Instructions:

1. In a small bowl, drizzle the crumbled Christmas pudding with brandy or rum and toss gently to coat. Let sit for 5 minutes to soak.
2. In another bowl, fold the powdered sugar and cinnamon into the whipped cream until just combined.
3. Layer the parfait: In 4 glasses or jars, start with a spoonful of soaked pudding, followed by 2 tbsp custard, then a dollop of spiced whipped cream. Repeat layers once more.
4. Top each parfait with toasted almonds and a light dusting of cinnamon. Chill for 15 minutes before serving.

The contrast of warm spices, silky custard, and boozy pudding makes this a showstopper with minimal effort—no baking required!

Tip: For a non-alcoholic version, swap the brandy for apple cider or orange juice.

Christmas Pudding Tart

This festive twist on a classic tart brings all the warm spices and rich fruitiness of Christmas pudding into a buttery, flaky crust—perfect for holiday gatherings!

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 tbsp ice water
• 1 cup mixed dried fruit (raisins, currants, chopped apricots)
• ½ cup dark brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 tbsp brandy (optional)
• ½ cup heavy cream
• 1 large egg, beaten (for egg wash)

Instructions:

1. Make the crust: In a food processor, pulse the flour, butter, and granulated sugar until crumbly. Add the egg yolk and ice water; pulse until dough forms. Wrap in plastic and chill for 30 minutes.
2. Prep the filling: In a bowl, mix the dried fruit, brown sugar, cinnamon, nutmeg, cloves, and brandy (if using). Stir in the heavy cream until combined.
3. Roll out the dough to fit a 9-inch tart pan. Press into the pan and trim edges. Freeze for 15 minutes.
4. Preheat oven to 375°F. Spread the filling evenly into the crust. Brush the edges with beaten egg for a golden finish.
5. Bake for 30–35 minutes until the crust is golden and the filling is bubbly. Cool completely before slicing.

The magic here? The spiced fruit filling caramelizes slightly against the crisp crust, creating a cozy contrast of textures. Serve with a dollop of whipped cream for extra decadence!

Tip: For a deeper flavor, soak the dried fruit in brandy overnight before mixing the filling.

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!