Spelt Christmas Pudding with Rich Fruit & Spice

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A Festive Classic with a Spelt Upgrade

Christmas pudding remains a firm favourite on British tables. This version uses spelt flour for a lighter texture and gentle nutty taste. The pudding stays rich, dark, and full of fruit. It suits both modern and traditional kitchens. The first bite feels familiar but fresher.

Simple, Traditional, and Make-Ahead Friendly

This pudding uses basic steps and common ingredients. You can prepare it weeks in advance with no stress. Steaming keeps the pudding moist and deep in flavour. The recipe works well for beginners. The result tastes better after resting.

Print Recipe

Festive Favourite

Spelt Christmas Pudding with Rich Fruit & Spice

Author: Valentina Cuisine: British Courses: Dessert Recipe Keys: F festive dessert S spelt Christmas pudding S steamed pudding T traditional pudding

Difficulty: Beginner Prep Time 20 mins Cook Time 180 mins Total Time 3 hrs 20 mins

Servings: 8 Estimated Cost: £ 6.50 Calories: 420

Best Season: Winter

Dietary:

V Vegetarian

Description

A traditional steamed Christmas pudding made with spelt flour, dried fruit, warming spices, and citrus zest. The texture stays moist and rich while the flavour develops over time. Ideal for festive meals and make-ahead planning.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 100 g Spelt flour (wholemeal preferred)
• 150 g Dried mixed fruit (raisins, sultanas, currants)
• 50 g Glacé cherries (chopped)
• 50 g Mixed peel (finely chopped)
• 75 g Dark brown sugar (muscovado)
• 75 g Suet (vegetarian or beef)
• 1 tsp Ground cinnamon
• ½ tsp Ground nutmeg
• ½ tsp Ground mixed spice
• 1 Orange zest (unwaxed)
• 1 Lemon zest (unwaxed)
• 2 large Eggs
• 3 tbsp Black treacle
• 3 tbsp Brandy (plus extra for flaming)
• 100 ml Milk

Instructions

1. Grease a 1.2-litre pudding basin and line the base with baking paper.
2. Mix flour, dried fruit, cherries, peel, sugar, suet, and spices in a large bowl.
3. Add orange zest and lemon zest, then stir well.
4. Beat eggs with treacle, brandy, and milk in a separate jug.
5. Pour wet ingredients into the dry mix and stir until combined.
6. Spoon mixture into the basin and smooth the top.
7. Cover with baking paper and foil, then secure with string.
8. Place basin in a large pan with simmering water halfway up the sides.
9. Steam for 3 hours, topping up water when needed.
10. Cool fully, then store in a cool dark place until serving.
11. Note: Reheat by steaming for 1 hour before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 7g35%

Cholesterol 55mg19%

Sodium 120mg5%

Potassium 380mg11%

Total Carbohydrate 60g20%

Dietary Fiber 6g24%

Sugars 38g

Protein 7g15%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

• Flavour improves after resting for at least two weeks.
• Store wrapped tightly in a cool cupboard.

Optional Substitutions & Storage

• Replace brandy with orange juice for alcohol-free.
• Freeze for up to 3 months.
• Serve with brandy butter, custard, or cream.

Keywords: spelt christmas pudding, festive dessert, traditional pudding, steamed pudding