Steamed Christmas pudding

    3 hours

    This isn't a traditional Christmas pudding recipe, but I love it simply for that fact! The variations on this are endless because the filling can be any combination of mincemeat, pumpkin and/or cranberry sauce, but here's my favourite combination.

    28 people made this

    Serves: 8 

    • 200g self-raising flour
    • 200g caster sugar
    • 1 teaspoon ground cinnamon
    • 2 eggs, beaten
    • 4 tablespoons melted butter
    • 140g prepared mincemeat
    • 140g cranberry sauce
    • 125g pumpkin puree
    • To serve
    • 250ml container soured cream
    • 1 (200g) tub cream cheese
    • 5 tablespoons icing sugar

    Prep:30min  ›  Cook:2hr30min  ›  Ready in:3hr 

    1. Grease one 2-litre lidded pudding mould. Sift together the flour, sugar and cinnamon; set aside.
    2. In a large bowl, mix together the eggs, butter, mincemeat, cranberry sauce and pumpkin. Add to flour mixture and mix until smooth; pour into pudding mould.
    3. Place a rack in the bottom of a large pot over medium heat, and fill 1/2 way up with boiling water. Place the pudding on the rack. Steam for 2 1/2 hours.
    4. Check the pot occasionally and add more water if needed. Check for doneness by inserting a skewer in the centre. When firm, place the pudding mould on a rack outside of the water for 10 minutes and turn out of the mould.
    5. Prepare a sauce by blending together the soured cream, cream cheese and icing sugar. Spoon dollops over warm pudding and serve.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe. For this recipe, however, you can omit the pumpkin all together if desired, and replace with an equal amount of mincemeat and/or cranberry sauce.

    How to steam Christmas pudding

    See our How to steam Christmas pudding guide to get step-by-step instructions for steaming your pudding to perfection.

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    Reviews & ratings
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    Reviews in English (20)


    I didn't have self-rising flour so I added 1-1/2 tsp. baking powder and it rose fine. Also, instead of steaming it I baked it at 350° for an hour. It was wonderfully moist and I think the sweetened cream sauce is perfect for it.  -  02 Oct 2002  (Review from Allrecipes US | Canada)


    I don't usually keep self-rising flour around, so I used regular flour instead and added a teaspoon of baking powder. It turned out just fine. And I used up my leftover canned pumpkin and cranberry sauce, and the result was really good!  -  23 Dec 2000  (Review from Allrecipes US | Canada)


    I like to "test" holiday recipes way early in order to have enough time to decide what to make/give to family and friends each year. This is a winner all the way around. I'll be baking it in small loaf pans instead of steaming it, and that's the only change I'll make to this recipe. Thanks, Leeza!  -  30 Aug 2007  (Review from Allrecipes US | Canada)