Rich Christmas pudding with frosted cherries

This rich Christmas pudding recipe is a deliciously decadent way to celebrate Christmas with loved ones. Top with 'frosted' cherries for a real festive feel

By Jennene Plummer
  • 15 mins preparation
  • 4 hrs cooking
  • 24 hrs marinating
  • Serves 12
  • Print
This recipe first appeared in Woman's Day.
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  • 1 2/3 cup currants
  • 1 1/2 cup sultanas
  • 1 1/2 cup raisins, chopped
  • 1/3 cup mixed peel
  • 1/4 cup dark rum
  • 250 gram butter, softened
  • 1 1/4 cup brown sugar
  • 1 teaspoon orange zest, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 4 eggs
  • 1/2 cup blanched almonds, chopped
  • 1 cup plain flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 2 cup fresh breadcrumbs
  • sifted icing sugar, fresh cherries to serve


  • 1
    In a large bowl, combine all fruit, peel and rum. Set aside, covered, overnight.
  • 2
    Lightly grease a six-cup pudding basin. Line base with a circle of baking paper.
  • 3
    In a large bowl, using an electric mixer, beat butter, sugar and citrus zest together until creamy. Add eggs, one at a time, beating well after each one. Stir in fruit mixture and almonds.
  • 4
    Sift flour with salt, spices and baking soda. Fold into fruit mixture with breadcrumbs. Spoon into basin. Cover with a circle of baking paper, foil and a pudding cloth. Secure firmly with string.
  • 5
    Steam pudding in a large saucepan of boiling water on medium heat, covered, for 4 hours. Add more boiling water to keep level halfway up side of basin. Remove, cool and store in fridge.
  • 6
    To serve, steam pudding using same method for 2 hours. Remove from pudding basin. Serve dusted with icing sugar and topped with cherries.


  • For a frosted look on the cherries, freeze for 3 hours before serving.