Fine Desserts Last Minute Christmas Pudding 4.88 from 8 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Learn how to make Christmas Pudding at the last moment for the perfect dessert on your dinner table at Christmas time — with all the classic flavors. By Gemma Stafford | December 1, 2015 | 79 Last updated on November 23, 2020 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Christmas Pudding is a huge part of my Christmas traditions. Growing up in Ireland my Mum would make them in October and have them all ready to give to Aunties and friends by the time the holidays came around. I remember it being a big process because even after the puddings were mixed then they had to be wrapped up with string and foil and steamed. I do however have very fond memories of mixing the pudding batter in a big Mason Cash porcelain bowl and making a wish. All of us got to do it. This was my very first time making Christmas Pudding. To be fair why would I make my own when my Mammy does such a great job. I am not going home to Ireland this year for Christmas like I usually do. I will be celebrating here in Los Angeles with my husband, Kevin, and Waffles (our dog). I will be starting my own traditions here with my American family and this is something that I definitely plan to carry on every Christmas. And with this recipe, you don’t have to make it months in advance. Just prepare it at least 24 hours in advance and you’ll be enjoying Christmas Pudding in no time. Traditionally in Ireland our Christmas desserts are boozy and fruity. What’s not to love about that combination. With all of the sugars and alcohol in the pudding it only gets better with time. Serve the pudding warm with freshly whipped cream and vanilla ice cream. The pudding is sweet so I like something creamy that cuts the sugar. No matter what you serve it would be a sin not to pour brandy over and light it on fire. It looks fantastic and makes it taste even better. I have you covered this holiday baking season so get more Christmas recipes, tips and tricks on my Holiday Baking Headquarters page. Try These Recipes! Butter and Jam Bread Pudding RecipeHeavenly Meringue Nests with Mango, Strawberry and Dairy-Free Coconut CreamMango Butter Mochi RecipeMatcha Butter Mochi Recipe (Green Tea Rice Cake) Last Minute Christmas Pudding 4.88 from 8 votes Print Recipe Add to Favorites Loading… Learn how to make Christmas Pudding at the last moment for the perfect dessert on your dinner table at Christmas time — with all the classic flavors. Author: Gemma Stafford Servings: 2 medium puddings Dessert Fruit Christmas Oven Baking Pans Prep Time 20 minutes minsCook Time 3 hours hrsTotal Time 3 hours hrs 20 minutes mins Learn how to make Christmas Pudding at the last moment for the perfect dessert on your dinner table at Christmas time — with all the classic flavors. Author: Gemma Stafford Servings: 2 medium puddings Ingredients 125 g (4oz) molasses or treacle220 g (7oz) fresh white breadcrumbs125 g (4oz) melted butter or shredded suetpinch of salt1 teaspoon ground mixed spice175 g (6oz) sultanas175 g (6oz) raisins125 g (4oz) currants50 g (2oz) candied peel25 g (1oz) blanched almonds1 large cooking apple , grated1/2 lemon finely grated rind and juice1 egg150 ml (1/4 pint) Guinness or stout75 ml (3 floz) milk2 tablespoons brandy to serve Instructions Put the dry ingredients, fruit, candied peel and almonds in a large bowl and mix well togetherAdd in the grated apple, lemon rind and juice, egg, treacle, melted butter, Guinness and milk.*Stir well until you get a soft dropping consistency. You might need to add more milk then in the recipeGrease a 2 pint pudding basin (or whatever size you have) with butter and fill with your mix 3/4 of the way. Lay a circle of grease proof on top and snap on the lid tightlyPlace in the fridge over nightSteam for 2 1/2 - 3 hours. you will know when it is done because the top will be dark all over. If it is a little pale on top give it more time.Once done remove from the steamer and let them cool down at room temperature.You can eat them straight away or store them in a dark cool place until ready to eat.One the day you want to serve it, re steam for 2 hours to get them nicely heated through.To serve pour the brandy over and light on fire. Serve with vanilla ice cream AND whipped cream!* You can also use apple cider in this recipe - the europena version or the American version.