Classic Christmas pudding
Waitrose and Partners

Classic Christmas pudding

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseDessert
  • Prepare30 mins
  • Cook4 hrs
  • Total time4 hrs 30 mins
  • Plusovernight soaking and 2 hours reheating

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 125g dried mixed fruit
  • 150g currants
  • 150g raisins
  • 150g sultanas
  • 20g stem ginger in syrup, drained and finely chopped
  • 1 orange, zest and juice
  • 1 lime, zest and juice
  • 5 tbsp calvados or brandy
  • 115g butter, softened, plus extra for greasing
  • 115g dark muscavado sugar
  • 2 tsp ground mixed spice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 115g self-raising flour
  • 100g fresh breadcrumbs
  • 2 British Blacktail Medium Free Range Eggs, beaten
  • 2 tbsp milk


  1. Mix together all the dried fruit, stem ginger, citrus zests and juice, and the Calvados or brandy in a large bowl. Cover and leave overnight.

  2. Grease a 1.2 litre pudding basin with butter and place a small circle of baking parchment in the base. Beat the butter and sugar together until light and fluffy, then mix in the spices, flour and breadcrumbs. Add the eggs and milk, then the fruit mixture and any soaking liquid.

  3. Spoon the mixture into the basin to 1cm below the rim. Cover with a double layer of greased baking parchment followed by a large piece of foil. Tie loosely around the rim with string so that there is room for the pudding to expand. Put the basin in a steamer, or a saucepan with an up-turned heatproof saucer on the base. Add boiling water to come two-thirds of the way up the sides of the basin. Cover the pan with a tight-fitting lid and simmer for 4 hours. Keep the water bubbling throughout and top up with extra boiling water as necessary.

  4. Remove from the pan, cool, then wrap in fresh baking parchment and foil. Store for up to 3 months in a cool, dry place or in the refrigerator. When needed, reheat by steaming the pudding in the same way as above, for about 2 hours, until piping hot.

Cook’s tip

Make it gluten free 
Use Doves Farm Gluten Free Self-Raising Flour and breadcrumbs from a gluten-free loaf and add 2 tbsp extra milk or water at the end of step 2 to loosen the mixture. 


Typical values per serving when made using specific products in recipe


2,965kJ/ 704kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating