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Steamed Traditional Irish Christmas Pudding Recipe
How to Make It the Authentic Way
There are few Christmas traditions as cherished across Ireland as the rich, slow-steamed Christmas pudding. This recipe follows the classic two-day method, taking you through the whole process—from soaking the fruit to gently steaming the pudding for hours until it’s dark, fragrant, and ready for the festive table. If you’ve ever wanted to recreate a truly traditional Irish Christmas, this guide will walk you through it step by step. Prefer a different spin on the classic? Take a look at another family take on Irish Christmas pudding.
When to Make Your Christmas Pudding (2026 Timeline)
| When | What to do |
|---|---|
| Early to mid November | Make the pudding. It needs time to mature, and the flavour deepens as it rests. |
| Sunday 22 November 2026 | Stir-up Sunday, the last Sunday before Advent, when families traditionally make the pudding and everyone in the house gives the mixture a stir and makes a wish. |
| Until Christmas | Keep the cooked pudding in its basin, re-covered with fresh baking paper and foil, in a cool, dark cupboard. |
| Christmas Day | Steam it again for about 2 hours until hot right through, then turn it out and serve. |
Ingredients
This makes two puddings in 1.2 litre (2 pint) basins, one for Christmas Day and one to give away or keep for New Year.
| Ingredient | Metric | US / Imperial |
|---|---|---|
| Raisins | 350 g | 2 1/4 cups |
| Sultanas | 350 g | 2 1/4 cups |
| Currants | 175 g | 1 1/4 cups |
| Mixed peel | 75 g | 1/2 cup |
| Irish whiskey | 125 ml | 1/2 cup |
| Orange, zest and juice | 1 | 1 |
| Lemon, zest | 1 | 1 |
| Cooking apple, peeled and grated | 1 | 1 |
| Plain flour | 175 g | 1 1/3 cups |
| Mixed spice | 2 tsp | 2 tsp |
| Ground cinnamon | 1/2 tsp | 1/2 tsp |
| Fresh white breadcrumbs | 175 g | 3 cups |
| Shredded suet (beef or vegetable) | 175 g | 1 1/2 cups |
| Dark brown sugar | 175 g | scant 1 cup, packed |
| Eggs, beaten | 3 | 3 |
| Stout, such as Guinness | 250 ml | 1 cup |
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Method
Day one: soak the fruit. Put the raisins, sultanas, currants and peel in a large bowl with the whiskey and the orange zest and juice. Stir, cover and leave overnight so the fruit plumps up.
Day two: mix. Add the grated apple and lemon zest to the fruit. In another bowl, mix the flour, spices, breadcrumbs, suet and sugar. Stir the dry mixture into the fruit, then add the eggs and stout and mix well. Now is the time for everyone in the house to stir and make a wish.
Fill the basins. Grease two 1.2 litre pudding basins and fill them about three-quarters full, leaving room for the pudding to rise. Cover each with a sheet of baking paper and a sheet of foil, folded together with a pleat across the middle so the lid can expand, and tie tightly under the rim with string.
Steam. Stand each basin on an upturned saucer in a large pot, pour in boiling water to come halfway up the side, cover and keep at a gentle simmer for 4 hours. Top up with boiling water now and then so the pot never boils dry.
Test and store. A skewer pushed into the centre should come out clean. Let the puddings cool, then replace the paper and foil with a fresh lid and store them in a cool, dark place until Christmas.
Reheating on Christmas Day
Steam the pudding in its basin for about 2 hours, the same way you cooked it, until it is hot all the way through. Run a knife around the edge and turn it out onto a warm plate. To flame it, warm a few tablespoons of whiskey or brandy in a small pan, pour it over, stand well back and light it carefully, away from anything that can catch.
Vegetarian Christmas Pudding
For a vegetarian pudding, use vegetable suet in place of beef suet, or the same weight of frozen butter, coarsely grated. Everything else stays the same.
What to Serve With It
Serve it with homemade brandy butter, custard or softly whipped cream. For more Irish Christmas baking, see Chris’s Irish Christmas cake, Christmas mince pies and porter cake, a dark fruit cake made with stout.
Conclusion
This two-day method has everything that makes a traditional Irish Christmas pudding special: whiskey-soaked fruit, rich stout and a long, gentle steam. Make it in November, store it well, and it will be at its best by Christmas Day. Prefer a different spin? Try another family take on Irish Christmas pudding.
(Discover all the secrets of Irish cooking and more)
For more traditional Irish recipes to complement your festive meal, explore our Irish soda bread recipe and traditional Irish stew recipe. You might also enjoy learning how to make Irish Soda Scones or trying Irish Bread and Butter Pudding for dessert.
Planning your Christmas feast? Don’t miss our guide on Making Turkey For The Christmas Table to complete your celebration.
Experience Authentic Irish Food in Person
Learn to bake authentic Irish scones and bread in a local home in Galway. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
Book: Traditional Irish Homemade Baking Scones and Bread class in Galway
How to Store Traditional Irish Christmas Pudding
Store your Christmas pudding in a cool, dry place once it has cooled completely. Traditionally, the pudding is wrapped tightly in greaseproof paper and foil to keep it moist and to allow the flavours to mature over several weeks before Christmas Day. This maturation enhances the rich taste and texture.
Can You Freeze Traditional Irish Christmas Pudding?
Yes, you can freeze Christmas pudding. Wrap it well in cling film and foil to prevent freezer burn. When ready to serve, thaw it slowly in the refrigerator, then reheat by steaming gently as per the original cooking instructions. This method preserves the pudding’s moistness and flavour.
Why Is My Christmas Pudding Too Dry?
Dry Christmas pudding is usually caused by insufficient steaming or not enough moisture in the batter. Ensure you steam the pudding gently for the full four hours, topping up the water regularly to avoid it boiling dry. Also, make sure the fruit is well soaked and the batter has enough liquid from stout and juices to keep it moist.
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