Abel & Cole's Christmas Pudding Recipe | Abel & Cole

Abel & Cole's Christmas Pudding

Cooking time
Serves8-10 people
Abel & Cole's Christmas Pudding

A Christmas classic. With a fruity twist. There's dried figs, dates, cranberries and raisins in this festive pudding. Make it in advance to let the flavours mature. Or wait till Christmas Eve to soak the fruits, and steam on the big day. A delicious finale for your Christmas feast.

8 ratings


  • 150g dried figs
  • 150g Medjool dates
  • 100g dried cranberries
  • 100g raisins
  • 200g Demerara sugar
  • 3 tbsp rum, brandy or whisky
  • Zest and juice of 2 oranges
  • 75g fresh white breadcrumbs
  • 75g plain flour
  • 2 tsp mixed spice
  • 50g almonds
  • 100g butter, room temperature, plus extra for greasing
  • 2 large eggs

Prep: 30 mins + soaking | Cook: 6-8 hrs

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1. Use a pair of kitchen scissors to snip the dried figs into small pieces, about the size of a raisin. Squash the dates and pull out the stones, then finely chop the dates.
2. Pop the figs and dates in a large mixing bowl with the dried cranberries, raisins and Demerara sugar. Pour over the liquor and the juice of 2 oranges. Tip in the orange zest. Mix well and cover with a clean tea towel. Leave overnight (or for at least 6 hrs) to soak, so most of the liquid is absorbed and the sugar begins to dissolve.
3. Add the breadcrumbs, flour and mixed spice to the soaked fruit. Finely chop the almonds and add them to the bowl. Stir well to combine.
4. Add the room temperature butter to a separate bowl and beat till smooth and creamy. Crack in 1 egg and beat into the butter. Crack in the second egg and beat til combined – it will look a little lumpy, but don't worry. Add to the dried fruit mix and fold to combine. Try to mix in all the butter and not leave any unincorporated lumps.
5. Generously butter a 1 ltr pudding basin. Spoon the mixture into the basin. Cover with a pleated piece of buttered foil (the fold in the foil allows for expansion) with the buttered side towards the pudding. Push the foil down around the edges of the basin and tie it in place with kitchen string, so no steam can escape. Make a string handle so it's easier to lift the whole thing out of the pan.
6. Place the basin in a steamer above some water or stand it on a rack in a large pan. Pour water into the pan so that it comes half way up the basin. Bring to the boil, then lower the temperature and simmer for 6 hrs for a light pudding, or 8 hours for a darker one. Check the water level now and then as it may need to be topped up.
7. If you're not serving the pudding straight away, allow the pudding to cool completely. Replace the foil with a new piece and make sure it is well sealed. Store somewhere cool and dry for up to 1 year. To reheat the pudding, steam or simmer it in water for about 1 hr. Turn the warm pudding out onto a plate and serve with cream, custard or brandy butter.
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