Traditional Christmas Pudding

Recipe Author: @emsswanston 

Set: 3 weeks

Serves: 8-10



  • 2 Cups of mixed dried fruit – I use a combination of dates, figs, sultanas, raisins, cherries and cranberries
  • 1 small green apple, grated
  • 2 Tablespoons of apple juice (sub brandy/rum if you like)
  • 2 Tbsp grass fed butter, coconut oil or ghee softened
  • 1/4 Cup golden monk fruit sweetener (or coconut sugar/ granulated sweetener of choice)
  • 1 egg
  • 1 Tablespoon maple syrup
  • 1/2 Cup almond meal
  • 1 Tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon mixed spice



  1. In a medium size bowl, stir together dried fruits, apple and juice until combined, and then set aside for an hour or 2 – I like to let mine soak in the fridge overnight.
  2. In a large bowl, beat together butter and sugar until pale and creamy. You may need to stop and scrape the sides down occasionally.
  3. Add in your egg, vanilla and maple syrup and beat to combine – The mixture may look curdled at this stage – don’t freak out, it’s all good – promise.
  4. Sift flours, baking soda and all spice into your butter batter and stir to combine.
  5. Add your soaked fruit and stir again until well combined.


Traditional Steaming Method:

  1. Pour batter into your pudding tin and place into a pot (with a tight fitting lid) filled with enough water to come about 3/4 up your pudding tin
  2. Bring water to a boil, then reduce to a gentle simmer and steam for 2 hours. You may need to top up the water occasionally.
  3. Allow to cool, then wrap and store in the fridge until it’s time to feast!


Oven Bake Method:

  1. Pe-heat oven to 175’C/350’F
  2. Grease or line a cake pan/loaf tin
  3. Pour batter in to your prepared pan, cover with foil and bake for 90 mins – 2 hours just keep an eye on it, you’ll know it’s done when it’s set and a toothpick has a few crumbs attached when inserted into the centre (+ your kitchen smells like Christmas)
  4. It will keep well, tightly wrapped in the fridge for a good 3 weeks – you can also freeze for 3+ months.