Christmas Pudding

TipThis recipe is ideal for making in advance and a favourite for the November Stir Up Sunday (the last Sunday before Advent). Those few weeks before Christmas, really help mature your pudding, bringing out all those delicious fruity flavours.

For this recipe you will need a 2pt heatproof pudding bowl.


  • For real depth of flavour and to plump up that fruit, try and soak your dried mixed fruit and dates in the alcohol 24 hrs beforehand, it really does make a difference.
  • Prepare your pudding bowl by greasing well with some softened butter.
  • Place the butter and sugar into a suitable mixing bowl and cream together until light and fluffy. Beat in the eggs 1 at a time.
  • Add the soaked fruit in brandy and stir in the remaining ingredients apart from the flour.
  • Lightly fold in the flour, do not overmix.
  • Spoon into the pudding bowl and level the top.
  • Tear a piece of baking parchment to cover the bowl and a slightly larger piece of foil that will cover the baking parchment and can be scrunched around the rim of the bowl to secure in place.
  • Add 2 cups of water to the inner bowl and place the trivet inside.
  • Tear 2 strips of foil (foil sling) roughly 60cm each and fold these in half lengthways so you have 2 thinner strips.
  • Place these at diagonals across the bottom of the trivet allowing the foil to come up the sides of the pot. This will enable you to safely lift out your hot pudding.
  • Carefully place the pudding on top of the trivet, gathering the foil strips around the top of the bowl.
  • Secure the lid, select Dessert, high pressure and a cook time of 50 minutes.
  • Once the cook time is complete, select Stop and allow the unit to naturally pressure release (NPR).
  • Remove the lid and carefully remove the pudding.
  • Sit the pudding on a wire rack to cool, removing the foil and baking parchment lid.
  • Once completely cool, cover with some fresh paper and foil and store in a cool dry place until required.


To reheat on Christmas day – repeat the cooking instructions above but allow a 30 minute cook time, the pudding can be kept on Keep Warm until you are ready to serve it.





  • 200g dried mixed fruit
  • 50g finely chopped dried dates
  • 100ml brandy or liquor of your choice
  • 100g softened butter
  • 100g dark muscavado sugar
  • 2 large eggs
  • 75g glace cherries
  • 50g roughly chopped blanched almonds
  • 75g stem ginger, finely chopped
  • 2 tsp ground mixed spice
  • Zest of 1 orange
  • Zest of 1 lemon
  • 70g fresh breadcrumbs
  • 1 medium sized carrot (150g), grated
  • 2 tbsp treacle
  • 100g self raising flour