Plum Pudding

    The plum pudding is a traditional Christmas icon. There are a wide range of recipes including frozen versions, done in a day versions and ones made weeks ahead.

    18 Recipes




    Global Cuisine

    16 reviews

    This Christmas pudding is fabulous served with custard, whipped cream or ice cream. This is quicker than a classic pudding.

    Recipe by: Claude

    4 reviews

    This is so nice for us that live down under. Who wants HOT Plum Pudding when it's so hot here?! This is special. Just for us folk that still want xmas pud, without heating the house up. Everyone loves it and asks for the recipe so often I thought I would share it with all of you. Enjoy!!

    Recipe by: Clarefisher

    1 review

    This old fashioned boiled plum pudding has your choice of raisins, currants or sultanas, soaked sago and bread crumbs, boiled the old fashioned way. Enjoy.

    Recipe by: The Walters

    No reviews

    Here is my mum's Christmas Pudding recipe. I know it's always a bit hot to think about this kind of thing at Christmas but once you taste this you know it will have been worth it!

    Recipe by: mrsnorris

    No reviews

    Bring a traditional plum pudding to your Christmas table this year with this easy to follow recipe that produces a rich result that will have people coming back for more.

    Recipe by: McCormick

    8 reviews

    It takes a long time to steam a Christmas pudding and a slow cooker makes it much easier. Flame with brandy for full Christmas effect!

    Recipe by: geneviever

    2 reviews

    This is probably the easiest Christmas pudding recipe you will ever find, perfect for a last minute Christmas dessert.

    Recipe by: Lucy

    9 reviews

    A lovely plum pudding containing apple, walnuts, almonds, ginger, cherries, currants, sultanas, plums and more! Serve with brandy butter.

    Recipe by: Heather

    No reviews

    Christmas puddings are best made about a month in advance so the flavours have time to mature and blend.

    Recipe by: EH

    1 review

    My husband and I emigrated to New Zealand over 40 years ago as newly weds, and this recipe was one of the few I brought with me. It still fills me with nostalgia when I make it, I always helped my mother to make it in early November. I make it as early as possible to let it mature. It's still written on the original paper. My 4 children and 8 grandchildren look forward to it every Christmas.

    Recipe by: Mors

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