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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Easy Last Minute Christmas Pudding gives you all the warmly spiced, richly fruity, boozy flavor you want without having to make it weeks or months ahead! If you’re a last-minute baker, I’ve got you covered—you can make my fast and easy Christmas pudding recipe right up to Christmas Eve!
- Perfect to make all through the season: My quick pudding is perfect to make right before the holidays, but you can also make it ahead of time for the flavors to develop!
- Classic Christmas flavor: Rich dried fruit, warm spices, stout, and molasses give my pudding the traditional flavors you crave at Christmas time.
- Mostly hands-off. Stir up the pudding, refrigerate overnight, then steam it the next day.
- Made with simple ingredients. My traditional Christmas pudding comes together with pantry and fridge staples.
- Festive presentation. My easy, last-minute recipe brings tradition, fun, and flavor to your holiday table.
Christmas Pudding is a huge part of my Christmas traditions. Growing up in Ireland, my Mum would make multiple Christmas puddings in October—mixing them up, wrapping them with foil and string, and steaming them—to give to the Aunties and family friends. I have fond memories of taking turns with my siblings to mix the pudding batter in a big Mason Cash porcelain bowl, making a wish as we stirred. And now, even if we’re in L.A. for the holidays, Christmas Pudding is a must! My Easy Last Minute Christmas Pudding is unquestionably a lifesaver and helps me uphold my Irish spirit every Christmas.
My most important tip for this recipe is to keep an eye on the water level while steaming. The water should always reach the level of the steaming tray. Check the water level every 20 minutes, and top it off with boiling water if necessary. For more traditional Irish Christmas recipes close to my heart, check out my Irish Christmas Cake, Mince Pies, and Holiday Gingerbread Trifle.
IMPORTANT NOTE: This recipe was improved and updated on 10/2/2026, to include NEW step-by-step photography, a refreshed introduction, clearer steps, the most recent frequently asked questions, make-ahead and storage instructions, and enhanced Pro Chef Tips.
Bold Bakers Loved This!
“Made this pudding to take to a Christmas lunch, and it was terrific. Big thumbs up from everyone. I’d send a picture, but it’s all gone!”—Danielle
“Great recipe, Gemma! The pudding turned out perfect!! I doubled the recipe and one got eaten up right away. Can’t wait until Christmas to share with the family.”—Mariana
“Great recipe, Gemma! I was behind this year, and I was thankful to find your delicious pudding recipe.”—Louisa
Table of Contents
- What is Easy Last Minute Christmas Pudding?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Easy Last Minute Christmas Pudding
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- FAQs
- More Irish Christmas Recipes
What is My Easy Last Minute Christmas Pudding?
Easy Last Minute Christmas Pudding is a streamlined version of the traditional British and Irish holiday dessert. This rich pudding, flavored with dried fruit, spices, nuts, and stout, is steamed rather than baked, giving it a dense, moist texture and deep flavor. While most Christmas puddings are made well ahead of Christmas so the flavors have time to develop, my Easy Last Minute Christmas Pudding is designed to be prepared just a day ahead, making it a perfect festive option when you’re short on time.
Originating in the Middle Ages, Christmas pudding evolved from a savory meat and fruit preparation into the rich, sweet dessert we know today. It was traditionally known as plum pudding, a name that is still used for Christmas pudding today.
Tools You Need
- Mixing bowls
- Measuring cups
- Measuring spoons
- Glass measuring jug
- Kitchen scale (optional)
- Wire whisk
- Silicone spatula
- Pudding basin (2 pints/1qt/4-cup/950ml)
- Large pot and steaming rack or a steamer pot
Key Ingredients and Substitutes
Fresh breadcrumbs
- Fresh breadcrumbs are the foundation of this steamed pudding. The breadcrumbs absorb the liquid and help create a tender texture while keeping the pudding from becoming too heavy.
- Fresh breadcrumbs are preferable to dry packaged breadcrumbs, which can absorb liquid differently.
- I recommend using fresh white breadcrumbs, from a sandwich loaf or something similar. But dried breadcrumbs will also work. Use ¾ cup of dried breadcrumbs in place of evry cup of fresh breadcrumbs.
- Check out my guide to everything you need to know about making your own breadcrumbs.
- Substitute: Use the same amount of gluten-free breadcrumbs if you prefer.
Raisins, currants, and sultanas
- Raisins, currants, and sultanas give the pudding its fruity flavor and pleasantly chewy texture.
- Plump raisins are soft and sweet, currants are small, very fruity, and tart, and sultanas have a lighter flavor and a more delicate texture.
- Substitutes: Instead of raisins, currants, and sultanas, you can substitute other dried fruits like chopped dried apricots, figs, prunes, pineapples, cherries, cranberries, or dates. Use the same amount by weight.
Candied Mixed Peel
- Candied mixed peels add sweetness, a unique citrus flavor, and a delightful chewiness to the quick Christmas Pudding recipe.
- Use my easy recipe to make your own Candied Mixed Citrus Peel.
Blanched almonds
- Blanched almonds add crunch and a rich, nutty flavor.
- Blanched almonds—raw almonds with their skins removed—have a smoother texture and milder flavor than regular raw almonds.
- For the best flavor, toast the nuts first.
- Substitute: If you don’t like nuts, leave them out.
- If you prefer other nuts, use walnuts, pecans, hazelnuts, macadamia nuts, cashews, or pistachios instead.
- For nut-free texture, use the same amount by weight of seeds, shredded coconut, rolled oats, chocolate chips, graham crackers, or crushed cookies instead
Cooking apples
- Peeled, grated apple gives this easy Christmas pudding recipe natural fruit flavor and moisture,
- A firm baking apple such as Granny Smith works well. In Ireland or the UK, Bramley apples are the go-to for this recipe. They are very sour to eat raw, but are one of the best apples to bake with.
- Check out more detailed expert tips in my Best Apples for Baking Guide.
Citrus zest and juice
- Lemon zest and lemon juice contribute vibrant flavor and aroma to my Last-Minute Christmas Pudding.
- Additionally, the citrus complements the other ingredients in this holiday dessert.
- Substitute: Use the same amount of orange juice and orange zest if you prefer.
Mixed spice
- Mixed spice is a complex blend of cinnamon, nutmeg, allspice, cloves, mace, ginger, and coriander that adds zesty warmth and balances the sweetness of Christmas Pudding.
- In Ireland and the UK, mixed spice is common in Christmas baking.
- Substitute: You can use the same amount of Pumpkin Pie Spice for a milder flavor.
Salt
- Salt brings out the flavors of the fruits and spices and helps balance the sweetness.
Egg
- The egg binds the ingredients together into a cohesive mixture.
- Additionally, the pudding adds rich flavor.
- Substitute: Instead of a regular egg, you can use a flax egg instead. Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes before using.
Butter
- Butter contributes to a rich, tender texture.
- Butter melts during baking, coating the other ingredients and creating a more cohesive filling.
- Additionally, butter adds luscious flavor.
- Substitute: You can use the same amount of melted, slightly cooled refined coconut oil for a dairy-free option.
Irish Stout
- Stout adds a malty, toasty, rich flavor that gives the Christmas pudding easy recipe depth.
- Substitute: Alternatively, you can also use
Guinness , Murphys or any other Irish stout. For an alcohol-free option, use the same amount of alcohol-free Irish stout, strong black tea, or apple cider.
Molasses (treacle)
- Molasses contributes moisture and flavor to the holiday pudding.
- Don’t worry if you’re out—you can use my Homemade Molasses Substitute instead.
Whole milk
- Whole milk provides moisture, richness, and flavor enhancement, and helps create a tender crumb.
- Substitute: Use the same amount of a full-fat, unsweetened plant-based milk if you prefer.
Brandy (optional)
- Brandy is used for serving. Pour it over the pudding, then use a long lighter or long match to light it on fire for a dramatic presentation.
- The alcohol burns off within a few minutes.
- Substitute: Use the same amount of Irish whiskey or sherry if you prefer. Simply omit this step if you don’t want to use alcohol. Serve the Christmas Pudding with Whipped Cream or Ice Cream instead.
How to Make an Easy Last Minute Christmas Pudding
To Make the Last Minute Christmas Pudding (The Day Before)
- Mix the dry ingredients. In a large bowl, stir together the breadcrumbs, raisins, sultanas, currants, candied peel, almonds, apple, lemon zest and juice, mixed spice and salt. Set aside.
- Whisk the wet ingredients. In a separate bowl, whisk together the egg, Irish stout, butter, molasses and milk.
- Combine the wet ingredients and dry ingredients. Add the wet ingredients into the dry and mix until combined. Cover with cling wrap and refrigerate overnight, or for a minimum of 8 hours.
To Steam the Last Minute Christmas Pudding (The Next Day)
- Prepare to steam. Butter a 2-pint pudding basin (or glass bowl) and fill with the pudding mix. Lay a circle of parchment paper directly on top of the pudding, cover tightly with foil, and tie twine around the basin to create a handle. (See ‘How to Steam A Christmas Pudding‘)
- Add water to pot. Place a tall pot on the stovetop and place a steaming tray on the inside. Fill the pot with boiling water until it reaches the steaming tray, and place the basin inside. Allow the water to come to a steady boil over medium-low heat.
- Steam pudding. Steam for 2 ½ – 3 hours, checking the level of the water every 20 minutes to ensure it reaches the steaming tray (add more hot water if needed). The pudding is ready when the top is evenly browned.
- Let pudding cool. Remove the pudding from the steamer and let it cool completely. At this point, you can store it in an airtight container in the fridge for up to 1 year.
To Serve the Last Minute Christmas Pudding
- Serve pudding. Pour the brandy over the pudding and light it on fire. Enjoy with Homemade Vanilla Ice Cream and whipped cream.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Change the citrus. Instead of lemon zest and juice, you can also use orange zest and juice.
- Use salted or unsalted butter. I adore and always use salted butter. But unsalted butter will also work.
- Toast nuts for the best flavor. Toast the nuts before adding them to the batter to enhance flavors.
- Swap in vegan ingredients. Replace the egg with a flax egg, butter with vegan baking butter or melted, cooled coconut oil, and whole milk with full-fat, unsweetened plant-based milk.
- Choose gluten-free breadcrumbs. Use the same amount of store-bought or homemade gluten-free breadcrumbs in place of regular breadcrumbs.
- Skip the nuts. Replace the almonds with the same amount by weight of seeds, shredded coconut, rolled oats, chocolate chips, graham crackers, or crushed cookies.
- Steam the pudding in a pot. I do not recommend cooking this recipe in the microwave as it’s too large to cook evenly.
- Take care when lighting. Use a long lighter or a long match when lighting the brandy.
- How to serve. Serve the pudding with Whipped Cream, Vanilla Ice Cream, Brandy Butter, or Crème Anglaise.
- Refrigerate leftovers. Without a high amount of alcohol as a preservative (like a traditional Christmas Pudding), the leftovers of this Last Minute Pudding need to be refrigerated.
Make-Ahead and Storage Instructions
Make-ahead tips
You can store Christmas Pudding in the refrigerator for up to 8 weeks and in the freezer for up to one year until ready to eat.
- I recommend refrigerating this pudding because it contains less alcohol, a natural preservative, than a traditional pudding.
- On the day you want to serve it, re-steam for 2 hours to get it nicely heated through.
How to store leftovers
Place leftovers in an airtight container and store in the fridge for up to one year.
FAQs
Is Christmas Pudding the same as Irish Christmas Cake?
No, Christmas Pudding and Irish Christmas Cake are not the same.
- Christmas pudding:
1) Christmas pudding, also known as plum pudding, is a steamed or boiled dessert that is dense and moist, and filled with dried fruits, butter, spices, and breadcrumbs. (Suet is used in traditional recipes instead of butter. )
2) It is traditionally prepared in a basin, giving it a domed shape.
3) Christmas pudding is typically served hot. It is commonly accompanied by Traditional Irish Brandy Butter, custard, whipped cream, or ice cream. - Irish Christmas Cake:
1) Irish Christmas Cake, also known as Christmas fruitcake or plum cake, is a baked cake filled with dried fruits, nuts, spices, and often soaked in alcohol (typically whiskey) for weeks before baking.
2) The cake is typically round, like a regular cake, and is often covered with a layer of marzipan and royal icing. It can be decorated with festive designs. It is usually served in thin slices, similar to a traditional cake, and is enjoyed with a cup of tea or a glass of Irish whiskey.
What can I use instead to make an alcohol-free Christmas Pudding?
- To make the Christmas Pudding alcohol-free, replace the stout with an equal amount of alcohol-free stout, strong black tea, or apple cider.
- You can skip pouring brandy on the top if you wish, and simply serve the Christmas Pudding with Whipped Cream, Ice Cream, or Crème Anglaise.
How do I know when my Christmas Pudding is done?
- The Christmas pudding is done when it’s been steamed for 2 1/2 to 3 hours, there is no visible raw batter, the pudding will be darker all over the top when fully done and press down on it to see if it’s firm under your finger.
-
A skewer test like cake is the best way to see if it’s fully done. I could strong suggest that. It needs to come out with no crumbs.
Why is the Christmas Pudding set on fire?
- A flaming Christmas pudding is a traditional festive presentation that gained popularity in the Victorian age. It’s even described in A Christmas Carol by Charles Dickens.
- Before serving, warm brandy is poured over the pudding and carefully lit, creating a dramatic flame as the pudding is brought to the table.
More Christmas Crowd-Pleasers
- Aunty Rosaleen’s Traditional Irish Christmas Cake Recipe
- Christmas Wreath Pavlova
- Irish Shortbread Christmas Tree Cookies
- Aunty Marian’s No-Bake Christmas Cake
- Christmas Pudding Ice Cream Bombe
IMPORTANT NOTE: This recipe was improved and updated on 10/2/2026, to include NEW step-by-step photography, a refreshed introduction, clearer steps, the most recent frequently asked questions, make-ahead and storage instructions, and enhanced Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Quick Christmas Pudding Recipe
Ingredients
- 3 cups (7 ½ oz/213 g) fresh breadcrumbs
- 1 ¼ cups (6 ¼ oz/177 g) raisins
- 1 ¼ cups (6 ¼ oz/177 g) sultanas
- ¾ cup (3 ¾ oz/106 g) currants
- ½ cup (2 oz/57 g) candied peel
- ¼ cup (1¼ oz/35 g) blanched almonds , chopped
- 1 large Granny Smith apple , peeled and grated (about 5 oz/142 g)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon ground mixed spice
- ½ teaspoon salt
- 1 large egg , at room temperature
- ⅔ cup (5 fl oz/150 ml) Irish stout , at room temperature
- ½ cup (4 oz/115 g) butter , melted
- ⅓ cup (4 oz/115 g) molasses
- ⅓ cup (2 ½ fl oz/75 ml) whole milk
- 2 tablespoons brandy , for serving
Instructions
To Make the Last Minute Christmas Pudding (The Day Before)
- In a large bowl, stir together the breadcrumbs, raisins, sultanas, currants, candied peel, almonds, apple, lemon zest and juice, mixed spice and salt. Set aside.
- In a separate bowl, whisk together the egg, Irish stout, butter, molasses and milk.
- Add the wet ingredients into the dry and mix until combined. Cover with cling wrap and refrigerate overnight, or for a minimum of 8 hours.
To Steam the Last Minute Christmas Pudding (The Next Day)
- Butter a 2-pint pudding basin (or glass bowl) and fill with the pudding mix. Lay a circle of parchment paper directly on top of the pudding, cover tightly with foil and tie twine around the basin to create a handle. (See 'How to Steam A Christmas Pudding')
- Place a tall pot on the stovetop and place a steaming tray on the inside. Fill the pot with boiling water until it reaches the steaming tray, and place the basin inside. Allow the water to come to a steady boil over medium-low heat.
- Steam for 2 ½ - 3 hours, checking the level of the water every 20 minutes to ensure it reaches the steaming tray (add more hot water if needed). The pudding is ready when the top is evenly browned.
- Remove the pudding from the steamer and let it cool completely. At this point, you can store it in an airtight container in a dark cool place for up to 1 year.
To Serve the Last Minute Christmas Pudding
- Pour the whiskey over the pudding and light it on fire. Enjoy with Homemade Vanilla Ice Cream and whipped cream.
Recipe Notes
- Change the citrus. Instead of lemon zest and juice, you can also use orange zest and juice.
- Use salted or unsalted butter. I adore and always use salted butter. But unsalted butter will also work.
- Toast nuts for the best flavor. Toast the nuts before adding them to the batter to enhance flavors.
- Swap in vegan ingredients. Replace the egg with a flax egg, butter with vegan baking butter or melted, cooled coconut oil, and whole milk with full-fat, unsweetened plant-based milk.
- Choose gluten-free breadcrumbs. Use the same amount of store-bought or homemade gluten-free breadcrumbs in place of regular breadcrumbs.
- Skip the nuts. Replace the almonds with the same amount by weight of seeds, shredded coconut, rolled oats, chocolate chips, graham crackers, or crushed cookies.
- Steam the pudding in a pot. I do not recommend cooking this recipe in the microwave as it’s too large to cook evenly.
- Take care when lighting. Use a long lighter or a long match when lighting the brandy.
- How to serve. Serve the pudding with Whipped Cream, Vanilla Ice Cream, Brandy Butter, or Crème Anglaise.
- Refrigerate leftovers. Without a high amount of alcohol as a preservative (like a traditional Christmas Pudding), the leftovers of this Last Minute Pudding need to be refrigerated.
Made this pudding to take to a Christmas lunch, and it was terrific. Big thumbs up from everyone. I’d send a picture, but it’s all gone!
Hi, is this cake dense? I need something I can carve easily as I need to make a face in it 🙂
Hi Gemma, just wondering whether it’s possible to replace some of the breadcrumbs with flour and what difference it would make. This is my first time making a pudding so I’m a bit nervous. Thanks!
Hi Gemma,
Really last minute, I made the pudding yesterday evening and intend to cook it this evening. However, I would like to cook it in my slow cooker – would you have any advice on how long to cook it/whether on low or high?
Any advice gratefully received.
Angela
Can I steam it the first time and serve it then? Or do I need to wait overnight?
Hi Gemma. Currants are their own different type of berry that grows on a small bush. There are blackcurrants, redcurrants and white currants. Though I wouldn’t be surprised that somewhere in the past “dried currants” came to mean the same thing as a tiny seedless raisin.
Afterall “Plum pudding” and “figgy pudding” is the same thing, Christmas pudding, and usually has neither plums nor figs 🍇🤣😥
Hi Gemma, can I store it in the fridge for over 24 hours after mixing the ingredients or does it need to be 24 hours?
Hi Gemma, same old question from me. Can this be made alcohol free?
Hi Gemma, the pudding is steaming!! I would usually use suet and steam for 7hrs so 3hrs is making me v nervous!! Would a longer steam time darken the colour, or should I just trust the process?!? ????
Hi Gemma!
I do not see brown sugar in the recipe…..is it needed or can be skipped?