Christmas pudding cake- delicious no.1 Christmas cake!
A simple yet charming Christmas cake and custard creation—pure holiday comfort in every slice! This delightful recipe brings together two much-loved festive classics, combining the rich, fruity warmth of a traditional Christmas cake with the silky smoothness of creamy custard. The result is a wonderfully nostalgic dessert that feels both familiar and delightfully new, perfect for sharing with family and friends throughout the season.
What makes it even better is how effortless it is to prepare. With just 30 minutes of hands-on time, you can have everything mixed, assembled, and ready for the oven. As it bakes for around two hours, your kitchen will slowly fill with the comforting aromas of dried fruit, warm spices, and sweet vanilla—a scent that instantly transforms your home into a cosy Christmas haven.
Whether served as the grand finale to a festive feast or enjoyed as a quiet treat by the fire, this cake-and-custard creation captures the very heart of the holiday spirit. Each slice feels like a warm embrace, blending rich, traditional flavours with the comforting creaminess of custard. It’s the kind of dessert that brings everyone together—encouraging conversation, sparking nostalgic memories, and reminding us of the simple joys that make this time of year so special.
There’s a touch of magic in every bite, the sort that instantly transports you back to childhood Christmases filled with twinkling lights, cosy evenings, and the anticipation of festive celebrations. Whether you're sharing it with loved ones or savouring it slowly on your own, this dessert fills your home with warmth, joy, and a sense of timeless tradition. It’s truly perfect for welcoming in the season and wrapping your home in the comforting glow of Christmas.
Christmas pudding cake- ingredient list!
150g/5½oz of assorted dried fruit, including currants, raisins, and sultanas
Dried cranberries, 150g/5½oz
150g/5½oz of soft prunes with pits
150g/5½oz of soft-dried dates with pits
150g/5½oz of dried figs
150 ml/5 fl oz brandy, plus additional to "feed" The cake
½ orange juice and zest, coarsely grated
150g/5½oz of mixed whole nuts
150g/5½oz softened butter
150g/5½oz of black muscovado sugar
Three tablespoons of date or black treacle syrup, if desired; three room-temperature, free-range eggs, beaten
150g/5½oz self-raising flour and 3 tablespoons ground mixed spices
Ingredients to decorate-
4 tablespoons of 750g/1 pound 10-ounce apricot jam, ready to roll fondant
1 kg/2 lb 4 oz marzipan
Four tablespoons of minced meat, a tiny sprig of holly leaves, glace cherries, or cranberries
Christmas pudding cake- step by step instruction guide!
Step 1
Place the cranberries and dried fruit in a bowl. Cut the dates, figs, and prunes into small pieces using kitchen scissors, cutting off any stalks, and then add them to the bowl. Stir thoroughly after adding the brandy, orange zest, and juice. For at least 12 hours, or better yet, two days, let the bowl soak in a cool spot while covered with a shower cap, clingfilm, or plate.
Step 2
Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 20cm/8in round, loose-bottomed tin before starting to prepare the cake.
Spread the nuts out on a baking tray and toast for 5 to 10 minutes, or until fragrant (you may omit the toasting, but it really brings out their flavour), watching often to make sure they don't burn. After cooling, slice the nuts; I want them to be somewhat chunky so they contrast with the fruit. Reduce the oven's temperature to 140C/120C Fan/Gas 1.
Step 3
Beat the butter and sugar together for 5 to 10 minutes, or until very light and creamy, using a hand-held electric whisk (it's difficult to beat this little quantity in a free-standing mixer). If used, beat in the syrup or treacle. Add the eggs to the butter and sugar mixture gradually, mixing thoroughly after each addition. Fold in the flour and spice after sifting them into the mixture. Lastly, mix in the chopped nuts, soaked fruit, and any remaining liquid in the bowl.
Step 4
Using the back of a spoon dipped in hot water, smooth the surface of the mixture once it’s spooned into the prepared tin. This creates an even top that bakes beautifully. Bake for 2½ to 3 hours, or until a fork inserted into the centre comes out clean and the cake feels firm to the touch. The kitchen will fill with the rich, warming aromas of fruits, spices, and butter—a true taste of Christmas. Once baked, place the tin on a wire rack to cool slightly. To “feed” the cake, wait about 15 minutes, then use a cocktail stick or skewer to pierce the top all over, around 3 cm deep. Drizzle a tablespoon of brandy over the pierced cake, allowing it to soak in as it cools. This keeps the cake moist and infuses it with festive warmth. Let it rest, absorbing the flavours fully, for a wonderfully rich and aromatic Christmas cake.
Step 5
After the cake has cooled, take it out of the tin and, if desired, wrap it in fresh baking parchment and foil. Store it in an airtight tin or container for at least five days before consuming. For up to five weeks, you can repeat the feeding procedure every week. When you're ready to finish the cake, spread the apricot jam over the cake's surface after gently heating it. Cover the entire cake with marzipan that has been rolled out to the thickness of a pound coin. Press down to smooth out the fondant frosting after rolling it out to the same thickness and covering the entire cake.
Step 6
Using a knife or scalpel, cut around a round template, plate, or cake tin that is smaller than the diameter of your cake. To expose the inner circle of your naked cake, carefully remove the fondant and marzipan circle. Cut out a basic custard shape from the marzipan circle using the previously used pattern. To achieve the custard look, press this into the top of the circle you cut out. To create a plump-looking pudding, carefully pour some mincemeat into the remaining portion of the cutout shape. If desired, you can leave it out completely. To finish, add your holly, cherries or cranberries to the top of the pudding shape.