Fruity Christmas Pudding

Fruity Christmas Pudding

It wouldn’t be Christmas without a fruity festive pud to finish the meal, and this simple recipe couldn’t be easier. Simply whip up the ingredients on Christmas eve and steam on the day. It’s really important to cook desserts containing dried fruit to temperature, because if overcooked it will taste bitter. Cook your Christmas pudding to 71°C to make it one to remember.

Simple Christmas Pudding

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Recipe by Thermapen Course: DessertDifficulty: Easy
Key temperature



  • 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


  • Mix all of the ingredients together. 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 foil or greaseproof paper 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 simmer for 3 to 4 hours. Top up with boiling water as necessary and keep an eye on the temperature using your Thermapen.
  • According to experts, the secret to Christmas pudding perfection is to heat it to precisely 71°C. If it gets hotter than 89°C the sugar within the fruits in the pudding start to caramelise and no matter how luxurious its ingredients, your precious pud will taste bitter.
  • 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


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