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Individual Christmas puds recipe

Individual Christmas puds recipe

13 ratings

Make the perfect dessert to your Christmas dinner with these little puddings while the turkey is cooking. These individual Christmas puds are light, fluffy and moist; keep them warm in the steamer. See method

  • Serves 6
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 502 calories / serving


  • 1 x 410g jar mincemeat
  • 1 orange, finely zested
  • 1 apple, grated
  • 2tbsp treacle
  • 2tbsp brandy
  • 150g (5oz) light muscovado sugar
  • 50g (2oz) suet
  • 2 eggs, beaten
  • 1tsp mixed spice
  • pinch ground cloves
  • 150g (5oz) self-raising flour
  • double cream and orange zest, to serve
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    5g 24%
  • Sugars

    74g 82%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 97.1g Protein 5.3g Fibre 3.2g


  1. Grease 6 dariole moulds and 6 small squares of tin foil. Add water to a large pan with a steamer attachment and bring to the boil.
  2. Spoon the mincemeat into a large bowl and stir in the orange zest, then pour over the juice of half the orange.
  3. Stir in the remaining ingredients, making sure you add the self-raising flour last. Combine well. Divide the mixture between the moulds and cover well with the foil, curling it under the rim of each mould.
  4. Put the puddings in the steamer, turn the heat down and steam for 1 hour to 1 hour 15 minutes. They will keep warm in the steamer for up to 45 minutes (or make them the day before, then reheat in the steamer for 30 minutes). Serve with thick cream and orange zest.

See more Christmas Dessert recipes 

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