No Christmas Pudding? Here’s How to Whip Up a Last-Minute Emergency Festive Treat

Many years ago my late Mother had a disaster with the family's Christmas pudding. I can't remember the exact reason why. That's not important. 

But I told my mother that I would come to the rescue and, in the kitchen of my flat, I quickly made an emergency Christmas pudding using the recipe described here. And yes, it was a great success at Christmas dinner!

It’s Christmas Eve, and you’ve just realised—there’s no Christmas pudding! Whether it’s a simple oversight or the result of a pudding gone awry, don’t panic. 

You can still create a show-stopping dessert that captures the essence of Christmas without the weeks of soaking and steaming. Here’s how to make an emergency Christmas pudding that’s quick, easy, and utterly delicious.

Step 1: Gather Your Ingredients

The beauty of this recipe is its flexibility. You can use what you have on hand, but here’s a basic list to get you started:

Dried fruits: Raisins, sultanas, currants, cranberries, or chopped apricots (about 200g total).

Alcohol or juice: Brandy, rum, Guinness, orange juice, or even strong tea (100ml).

Spices: Ground cinnamon, nutmeg, ginger, and cloves.

Flour: Self-raising flour or plain flour with a pinch of baking powder (100g).

Sugar: Brown sugar or caster sugar (50g).

Fat: Butter, margarine, or even suet (50g).

Egg: One large egg.

Optional extras: Chopped nuts, grated apple, orange zest, or a splash of vanilla extract.

Step 2: Soak the Fruits

Place your dried fruits in a bowl and pour over the alcohol or juice. Microwave for 1-2 minutes to warm the liquid, then let the fruits soak while you prepare the rest of the ingredients. This step plumps up the fruit and infuses it with flavour.

Step 3: Mix the Batter

In a mixing bowl, cream the sugar and fat together until light and fluffy. Beat in the egg, then fold in the flour and spices. Stir in the soaked fruits, along with any remaining liquid, and mix until everything is well combined. If the mixture seems too thick, add a splash of milk or juice to loosen it.

Step 4: Cook Your Pudding

For a quick cook, the microwave is your best friend. Grease a microwave-safe bowl or pudding basin, pour in the mixture, and cover with cling film (pierce a few holes to let steam escape). Microwave on medium power for 6-8 minutes, checking for doneness with a skewer—it should come out clean. Alternatively, you can steam the pudding on the stovetop for about an hour if you prefer a more traditional texture. Or you can use a pressure cooker, which is what I did.

Step 5: Add the Finishing Touches

Once cooked, turn the pudding out onto a plate and let it cool slightly. To make it extra special, pour over a little warmed brandy and flambé it for a dramatic presentation. Serve with custard, cream, or brandy butter for the ultimate indulgence.

Bonus Tips for Customisation

Gluten-free: Use a gluten-free flour blend and double-check your baking powder.

Vegan: Replace the egg with a flaxseed or chia seed mix (1 tablespoon seeds + 2.5 tablespoons water) and use a plant-based fat.

Kid-friendly: Skip the alcohol and use orange juice or apple juice instead.

Why This Works

Traditional Christmas puddings are dense, rich, and packed with festive flavours. This emergency version ticks all the boxes without the lengthy preparation. The quick soak for the fruits ensures they’re juicy and flavourful, while the microwave method delivers a moist and tender pudding in minutes.

So, if you find yourself pudding-less this Christmas, don’t despair. With a little creativity and some pantry staples, you can whip up a festive dessert that’s every bit as satisfying as the classic. Merry Christmas!