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Christmas pudding


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Rate this recipe 4.4/5 (36 Votes)
Christmas pudding 0 Picture


  • 150g flour
  • 150g breadcrumbs
  • 200g butter
  • 150g of brown sugar
  • 150ml of milk
  • 4 eggs
  • 500g raisins, soaked and drained (Smyrna, Corinth and Malaya)
  • 300g candied fruit (cherries and lemon zest, grapefruit and orange)
  • 12 chopped prunes
  • 60g chopped almonds
  • 1/2 grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 pinch of salt
  • 1 sachet of baking powder
  • cognac or brandy


servings 12
Level of difficulty Average
Cost Average budget


Step 1

Mix the flour, baking powder, bread crumbs, butter, salt and brown sugar in a bowl.

Step 2

Add 4 eggs, milk and nutmeg, cinnamon and ginger.

Step 3

Stir into the preparation the raisins, candied fruit and prunes. Work the dough well and leave to rise for 12 hours.

Step 4

The next day, wet with cognac and pour the dough into a high-sided terrine. Cover with a cloth.

Step 5

Place the terrine in a double boiler over low heat for a good 6 hours. Set aside for several days or weeks ...

Step 6

On Christmas Eve, heat the cake (for 1h) in the terrine in a water bath.
Remove from the mould, put it on a plate and flambé with cognac.

Step 7


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