This quick and easy Christmas pudding recipe is perfect if you've long missed stir-up Sunday but still want to make a traditional pudding yourself. Simply combine the ingredients 24 hours before and steam on Christmas Day. And with a Thermapen on hand to cook your pudding perfectly to temperature, it couldn't be easier.

How to Make Christmas Pudding Perfectly

According to experts, the perfect Christmas pudding temperature is 71 °C. If it gets hotter than 89 °C the sugar within the fruit in the pudding starts to caramelise and become bitter.

How Long to Steam Christmas Pudding

You should steam your Christmas pudding for 3-4 hours. But make sure to keep an eye on the temperature and remove it from the heat when it reaches 71 °C.

Quick Christmas Pudding Recipe

• 2 cups plain flour
• 1 cup sugar
• 1 cup sultanas
• 1 cup raisins
• 1 cup toasted chopped pecan nuts
• 1 tsp mixed spice
• 1 tsp ground nutmeg
• 2 tsp baking soda
• 1 tbsp melted butter
• 1 cup cold water

How to make Christmas pudding

• Combine all of the ingredients in a large mixing bowl. Cover and leave in the fridge for 24 hours.
• Use a heatproof bowl with a lip for tying the cover around. Place a square of buttered greaseproof paper into the bottom of the bowl and add the mixed ingredients.
• Cover the bowl with greaseproof paper and foil and tie with string. The foil needs to be loose to allow the pudding to expand slightly.
• Tie the edge of the foil around the lip of the bowl and tie a string handle across the top, to help lift the bowl in and out of the cooking pot.
• Place the bowl into a pan with enough space round the edge to top up the water when cooking. Pour in water until it reaches around two thirds up the sides of the bowl.​

• Bring the water to the boil and steam the pudding for 3 to 4 hours. Top up with boiling water as necessary and keep an eye on the temperature using your Thermapen — ensure water doesn't get into the pudding when you probe. Remove it from the heat when it reaches 71 °C.
• Use the string handle to lift the bowl out of the pan. Remove the foil and run a knife around the edge of the pudding. Place a serving plate on top and allow the pudding to release on to the plate. Help it along with a little shaking.
• To flame, warm the brandy or rum in a small pan, pour it over the hot pudding and set light to it. Serve with thick, boozy brandy cream!

Laura Tulloch

Thermapen Chef & Caterer

@laura_sussexfoodie

"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."