Author: Simple Foodie

Christmas Pudding

Christmas Pudding

Prep Time:
Cooking Time:
Christmas Pudding: 1

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Christmas Pudding Recipe. Also known as figgy pudding this is an old time Christmas treat that will bring you home for the holidays.


Fruit Ingredients
water 1/2 cup
dried cranberries 1 cup
Dried Cherries 1 cup
raisin 1/2 cup
currant (dried) 1/2 cup
spiced rum 1/2 cup
brandy 1/3 cup
lemon 1 zested
orange 1 zested
Granny Smith apple 1 grated
candied fruit 1/2 cup
almonds - sliced 1/2 cup
Dry Ingredients
all-purpose flour 1 1/3 cups
baking powder 2 tsps
cinnamon 1 1/2 tsps
ginger 1 tsp
nutmeg 1/2 tsp
ground cloves 1/4 tsp
salt 1/4 tsp
Wet Ingredients
egg 3
brown sugar 1 cup
bread crumbs 2 cups
unsalted butter 1/4 lb melted and cooled
Bundt Pan Preparation
bundt pan 1 needs to be able to hold 8 to 10 cups of liquid
no stick spray 1/4 cup
unsalted butter 2 Tbsps
aluminum foil 1
toothpicks 1
powdered sugar 1/2 cup to taste


  1. In a saucepan combine the water and dried cranberries, dried cherries, raisins, and currants. Bring to a boil and lower to a simmer. Once most of the water has evaporated carefully pour in the spiced rum and brandy. Stir in the lemon zest, orange zest, grated apple, candied fruit, and sliced almonds.
  2. Remove the saucepan from the heat to an open and safe place. Holding the saucepan lid in one hand light and using a lit match or lighter carefully ignite the liquid in the saucepan. Allow it to burn for 1 to 2 minutes. To extinguish the flame cover the saucepan with its lid. Uncover and allow to cool.
  3. To prepare the bundt pan start by spraying the inside with nonstick cooking spray. Follow this by greasing the entire inside with unsalted butter. Get a large stock pot that can hold the bundt pan and place a small kitchen towel or a layer of paper towels within the bottom of the stockpot.
  4. In a large bowl mix together the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, ground cloves, and salt. In another large bowl whisk together the eggs and brown sugar. Stir in the bread crumbs and unsalted butter.
  5. Stir in the fruit mixture and mix well scraping down the side of the bowl to form a batter. Pour the batter into the bundt pan. Tightly cover the top of the bundt pan with aluminum foil.
  6. Place the bundt pan inside of the stockpot. Carefully pour enough hot water to come up to 3/4 around the sides of the bundt pan and bring to a boil.
  7. Cover the stockpot and seal with aluminum foil around the sides to ensure that no steam escapes. Lower the heat to a simmer and cook for 2 hours.
  8. Carefully remove the foil and uncover the stockpot. To test if it is done carefully insert a toothpick into the pudding. It is done when the toothpick comes out dry.
  9. Using two oven mitts carefully remove the bundt pan from the stockpot and place on a cooling rack for at least 5 minutes. Using a small knife cut around the sides to slightly separate the pudding from the pan. Place on a cooling rack and allow to cool for 30 minutes. Dust with powdered sugar and serve.