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5 from 6 votes
Last Minute Christmas Pudding
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 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.

Course: Dessert
Cuisine: Irish
Servings: 2 medium puddings
Author: Gemma Stafford
  • 125 g (4oz) molasses or treacle
  • 220 g (7oz) fresh white breadcrumbs
  • 125 g (4oz) melted butter or shredded suet
  • pinch of salt
  • 1 teaspoon ground mixed spice
  • 175 g (6oz) sultanas
  • 175 g (6oz) raisins
  • 125 g (4oz) currants
  • 50 g (2oz) candied peel
  • 25 g (1oz) blanched almonds
  • 1 large cooking apple , grated
  • 1/2 lemon finely grated rind and juice
  • 1 egg
  • 150 ml (1/4 pint) Guinness or stout
  • 75 ml (3 floz) milk
  • 2 tablespoons brandy to serve
  1. Put the dry ingredients, fruit, candied peel and almonds in a large bowl and mix well together
  2. Add in the grated apple, lemon rind and juice, egg, treacle, melted butter, Guinness and milk.*

  3. Stir well until you get a soft dropping consistency. You might need to add more milk then in the recipe
  4. Grease 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 tightly
  5. Place in the fridge over night
  6. Steam 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.
  7. Once done remove from the steamer and let them cool down at room temperature.
  8. You can eat them straight away or store them in a dark cool place until ready to eat.
  9. One the day you want to serve it, re steam for 2 hours to get them nicely heated through.
  10. To serve pour the brandy over and light on fire. Serve with vanilla ice cream AND whipped cream!
  11. * You can also use apple cider in this recipe - the europena version or the American version.