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Christmas Pudding

Total Time

Prep: 20 min. Cook: 3 hours + standing


10 servings (1-1/4 cups syrup)

Updated: Nov. 15, 2022
I never let a Christmas pass without making this warm, satisfying dessert. The wonderful aroma as it bakes will fill your home...and call your family to the kitchen!—Cathy Herpich, San Antonio, Texas
Christmas Pudding Recipe photo by Taste of Home


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 cup golden raisins
  • 1 cup chopped walnuts
  • 1 cup chopped dates
  • SYRUP:
  • 1 cup packed brown sugar
  • 1 teaspoon all-purpose flour
  • 1 cup water
  • 1 teaspoon butter
  • 1/2 teaspoon vanilla extract
  • Silk or plastic holly leaves, optional
  • Fresh cranberries, optional


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in the raisins, walnuts and dates.
  2. Spoon into a well-greased 2-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep pan; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 3 hours or until a toothpick inserted in the center comes out clean, adding water to pan as needed.
  3. Let stand for 20 minutes before unmolding. Meanwhile, in a large saucepan, combine brown sugar and flour. Stir in water until smooth. Bring to a boil; cook and stir for 5 minutes. Remove from the heat; stir in butter and vanilla.
  4. Unmold pudding onto a serving plate; garnish with holly leaves and cranberries if desired. Serve warm with syrup.

Nutrition Facts

1 slice: 525 calories, 18g fat (7g saturated fat), 47mg cholesterol, 151mg sodium, 89g carbohydrate (64g sugars, 3g fiber), 8g protein.

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