Quick & Easy Christmas Pudding

Quick & Easy Christmas Pudding

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!
Products to help you achieve perfection
" 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"
Laura Tulloch
Thermapen Chef & Caterer
Blog Search

Sign in


My Wishlist0

Your cart

There are no more items in your cart