Sunday isn’t just Sunday this weekend, it’s ‘Stir Up Sunday’, the Sunday before advent begins, which is traditionally the day UK families would make their Christmas pudding.

So if you fancy giving a homemade Christmas pud a crack this year, here’s what you ought to know before you get started.

Top tips for creating the ultimate Christmas pudding:

1. Each family member should take turns stirring the mix, making a Christmas wish as they do.

2. Don’t forget to put a silver coin in your pudding before you leave it to mature – its good luck for whoever finds it on Christmas day! Just mind your teeth.

3. Don’t skip soaking your pudding – to achieve a fuller flavour, soaking your mix overnight makes all the difference

4. Replace the usual caster sugar with dark or brown sugars like Muscovado to give your Christmas pudding a richer flavour of caramel.

5. Make sure the eggs you use are at room temperature rather than fresh out of the fridge, to avoid curdling.

6. After your pudding has been steamed store, for at least four weeks although longer is better.

7. If you want to be really traditional, store your maturing Christmas pud under the bed – the perfect cool, dry place.

8. Gently warm the brandy to serve so you don’t burn all of the alcohol away…

How to make the perfect Christmas pudding

Ultimate Christmas Pudding (Dr Oetker/PA)
Ultimate Christmas Pudding (Dr Oetker/PA)
Ultimate Christmas Pudding (Dr Oetker/PA)
Print Recipe
Nutrition Facts
Christmas pudding
Amount Per Serving
Calories 5239 Calories from Fat 1161
% Daily Value*
Fat 129g198%
Saturated Fat 67g419%
Cholesterol 409mg136%
Sodium 630mg27%
Potassium 7443mg213%
Carbohydrates 932g311%
Fiber 61g254%
Sugar 430g478%
Protein 55g110%
Vitamin A 4952IU99%
Vitamin C 50mg61%
Calcium 737mg74%
Iron 37mg206%
* Percent Daily Values are based on a 2000 calorie diet.

Christmas pudding

The ideal festive and boozy dessert
Cook Time10 hrs
Soaking time12 hrs
Total Time10 hrs
Course: Dessert
Cuisine: British
Servings: 1 family sized pudding in an 18cm pudding basin
Calories: 5239kcal
Author: Dr. Oetker and Juliet Sear


  • Large bowl
  • Large pan


  • 120 g plain flour
  • 60 g fresh wholemeal breadcrumbs
  • 120 g shredded vegetable suet
  • 120 g brown sugar
  • 120 g grated Bramley apple
  • 120 g glace cherries halved
  • 120 g currants
  • 350 g raisins
  • 120 g sultanas
  • 120 g chopped dried apricots
  • 2 tbsp chopped stem ginger in syrup
  • 2 tbsp Dr. Oetker Valencian Orange Extract
  • 2 sachets Dr. Oetker Ready Lemon Zest (or the zest of 1 fresh lemon)
  • 2 tbsp black treacle
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 175 ml brandy


  • Mix all ingredients together in one large bowl. Stir well and leave to mature overnight in the fridge.
  • The next day, fill your pudding basin with the mix, pressing down to level out the top. Cover with a piece of baking parchment and foil and tie securely and tightly over the top of the basin with string.
  • Place the pudding in a large pan and fill with boiling water, the water should come around three quarters of the way up the pudding basin.
  • Simmer for eight hours, keeping an eye on the water and topping up the level at regular intervals.
  • Once cooked, cool and add fresh parchment and foil to the basin, tie and store until eating on Christmas day
  • When ready to eat, heat by simmering for a minimum of two hours.
  • To serve, pour a generous glug of warmed brandy all over the pudding and set alight.


Calories: 5239kcal | Carbohydrates: 932g | Protein: 55g | Fat: 129g | Saturated Fat: 67g | Cholesterol: 409mg | Sodium: 630mg | Potassium: 7443mg | Fiber: 61g | Sugar: 430g | Vitamin A: 4952IU | Vitamin C: 50mg | Calcium: 737mg | Iron: 37mg


Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.