Name: Chocolate and Cherry Christmas Pudding
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Holiday
Ingredients: 1/2 cup dried cherries; 1/2 cup raisins; 1/2 cup chopped dried figs; 1/4 cup brandy or orange juice; 1/2 cup chopped dark chocolate; 1/2 cup brown sugar; 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup breadcrumbs; 2 eggs; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract

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Table of Contents: Chocolate and Cherry Christmas Pudding

Chocolate and Cherry Christmas Pudding

Imagine a holiday dessert that melds deep cocoa richness with bursts of juicy cherries, all wrapped in the smoky warmth of brandy and spice—this Chocolate and Cherry Christmas Pudding is it. For home cooks in their 40s to 65+, this show-stopping steamed delight offers nostalgia with a modern flair, perfect for cozy Christmas dinners, Boxing Day feasts, or surprise guests. Whether you’re a seasoned pudding pro or trying your first steamed Christmas pudding, this recipe turns tradition into something unexpectedly delicious and deeply satisfying.

Introduction: Chocolate and Cherry Christmas Pudding

There’s something magical about a steaming, pudding-soaked-on-brandy-flambé moment during the holidays. This Chocolate Cherry Pudding redefines the classic Traditional Fruit Pudding, blending deep, dark chocolate with plump sweet cherries and warm winter spices. It’s not just festive—it’s unforgettable. Rich, moist, and brimming with fruity decadence, this dessert honors heritage while embracing indulgence. Unlike heavier fruit-only versions, this steamed Christmas pudding is luxuriously moist thanks to dark chocolate and a touch of cocoa, creating a velvety texture that melts the moment it hits the plate.

Perfect for Christmas dinners, winter solstice gatherings, or even a romantic holiday date night, this Chocolate and Cherry Christmas Pudding brings elegance to any table. It’s ideal for make-ahead preparation (in fact, it gets better with time!), feeding a family of four or two very content guests with generous extras. Whether you’re serving it at an intimate Christmas Eve dinner or bringing it to a friend’s annual holiday potluck, this pudding delivers comfort, warmth, and a touch of gourmet flair. And the best part? It’s easier to make than you think—no culinary degree required.

Alternate Names & Variations: Chocolate and Cherry Christmas Pudding

This Chocolate Cherry Pudding goes by many names in British baking circles and modern holiday recipe blogs. You might find it listed as:
– Chocolate Steamed Christmas Pudding
– Dark Cherry & Cocoa Fruit Pudding
– Festive Chocolate Brandy Pudding
– Modern British Christmas Pudding with Cherries

Some versions swap bourbon for brandy or use red wine in the sauce, while others replace fresh cherries with dried sour cherries for more tang. A popular variation includes toasted hazelnuts for crunch—making it a Traditional Fruit Pudding with a nutty chocolate cherry twist. For a gluten-light option, substitute plain flour with almond meal. No matter the name, this dessert is a celebration in a bowl.

Ingredients: Chocolate and Cherry Christmas Pudding

For the pudding:

– 200g frozen dark sweet cherries, thoroughly defrosted (drained of excess liquid), plus 6–8 extra cherries, left whole, to decorate the top
– 1 ripe Conference pear, finely diced (skin on for texture)

– 100g plump raisins
– 100g golden sultanas
– 100ml premium brandy (plus extra for soaking, optional)
– 100g bar dark chocolate (70% cocoa), roughly chopped
– 100g unsalted butter, softened, plus 2 tbsp more for generous greasing

– 2 large fresh, free-range eggs
– 50g high-quality plain flour
– 100g dark soft brown sugar (for deep molasses flavor)
– 1 teaspoon premium mixed spice (cinnamon, nutmeg, cloves, coriander)
– 1 tablespoon rich cocoa powder
– 50g fine fresh breadcrumbs (from day-old white bread, pulsed in a food processor)

For the chocolate brandy sauce:

– 100g bar dark chocolate (70% cocoa), finely chopped
– 120ml full-fat double cream
– 2 tablespoons golden syrup
– 3 tablespoons brandy (optional, but recommended for depth)

Step-by-Step Instructions: Chocolate and Cherry Christmas Pudding

1. Prepare ingredients in advance. Defrost and drain the 200g cherries well—pat dry with paper towels to prevent a soggy pudding. Lightly toast the breadcrumbs in a dry pan over medium heat for 2 minutes until slightly golden. Set aside to cool.

2. Infuse the fruit. In a mixing bowl, combine the cherries, pear, raisins, sultanas, and 100ml brandy. Cover with clingfilm and leave to soak for at least 30 minutes (up to 2 hours) to plump the fruit.

3. Grease the pudding basin. Liberally grease a 1-litre (2-pint) heatproof pudding basin with the 2 tbsp butter. Chill briefly to help it set—this prevents sticking later.

4. Melt the chocolate. In a heatproof bowl over a pan of simmering water (double boiler), melt the 100g chopped dark chocolate with the 100g butter. Stir until smooth. Remove from heat and cool slightly.

5. Beat the eggs and sugar. Using a handheld or stand mixer, beat the eggs and dark soft brown sugar together until pale and fluffy (about 3–4 minutes). Add the melted chocolate-butter mixture and mix gently until combined.

6. Fold in dry ingredients. Sift the plain flour, mixed spice, and cocoa powder together. Add the toasted breadcrumbs. Fold this dry mix into the wet ingredients very gently to avoid deflating.

7. Drain and combine fruit. Drain the braining alcohol from the soaked fruit (reserve 2 tbsp for the sauce later, if desired), then fold the fruit and chocolate mixture together until evenly dispersed.

8. Fill and cover the basin. Spoon the batter into the greased pudding basin, leaving about 1.5cm headspace. Place a few whole cherries in a circular pattern on top for visual appeal. Wipe the rim clean.

9. Seal tightly. Cover the basin with a double layer of clingfilm, then a damp double layer of foil (to handle moisture). Secure with string around the rim, leaving a long “handle” to hang over the edge for safer handling during steaming.

10. Steam the pudding. Fill a large stockpot with warm water to one-third the height of the basin. Bring to a gentle simmer, not a boil. Place the pudding in, cover with a tight-fitting lid, and steam for 3.5 hours, checking water levels every 30 minutes to maintain coverage. Beware: steam is patient, and so are we.

11. Rest and store. Once steamed, remove carefully. Let cool completely, replace original covers, then store in a cool, dark place—up to 2 months—flavor improves over time.

12. Reheat for serving. On serving day, re-steam for 1 hour to warm through. Invert onto a heatproof serving plate. Pour extra brandy over the top and ignite (optional but dramatic!).

13. Make the chocolate brandy sauce. While reheating, heat the double cream and golden syrup in a saucepan just until bubbling. Pour over the chopped chocolate. Let sit 2 minutes, then stir until glossy. Add brandy and 2 tbsp reserved fraining brandy for extra depth. Serve warm over the pudding.

Recipe Card Block: Chocolate and Cherry Christmas Pudding (Quick Reference)

This Chocolate and Cherry Christmas Pudding takes 30 minutes to prep and 35 minutes to cook (not including 3.5 hours initial steaming and 1-hour reheat). The total time, including soaking and resting, is approximately 5 hours 35 minutes. Yields 6–8 generous servings, ideal for holiday entertaining. Each serving contains roughly 480 calories, with deep flavors of chocolate, cherry, and spice delighting the senses without overwhelming the palate. It’s the ultimate steamed Christmas pudding for those who love a modern twist on traditional fruit pudding.

Why This Recipe Works & Expert Tips

What sets this Chocolate Cherry Pudding apart is its balance: the fruit gives brightness, the brandy adds warmth, and the dark chocolate creates a luxurious contrast—elevating a traditional Christmas pudding into a sophisticated dessert. The use of fresh breadcrumbs ensures a tender crumb, while cocoa powder (not just melted chocolate) deepens the chocolate flavor. The secret? Steam gently. Avoid boiling, which causes cracking. Use a tight-fitting lid and check water levels—this ensures a moist, evenly cooked steamed Christmas pudding.

For easy comfort food for family dinners, make the pudding up to a month in advance. The alcohol mellows, the flavors deepen—it’s ideal for stress-free holiday planning. Substitute frozen cherries? Perfect. Prefer no alcohol? Use cherry juice instead of brandy (in both pudding and sauce). Want crunch? Add 30g chopped toasted pecans to the batter. This is a forgiving, flexible recipe designed for celebrations.

Storage, Freezing, and Reheating Tips

Once cooled after the first steam, wrap the unopened pudding basin in clingfilm and foil. Store in a cool, dry, dark place—ideal for 1–2 months. For longer storage, freeze the whole pudding (before or after first steaming) for up to 3 months. Thaw in the fridge for 24 hours before reheating. To warm, place the pudding in a steaming basket and re-steam for 60 minutes until piping hot throughout. Avoid microwaving—it dries out the texture of this traditional fruit pudding. The chocolate brandy sauce can be made ahead, cooled, and stored in a sealed jar in the fridge for up to 1 week. Reheat gently on the stove, adding a splash of cream if it thickens. Serve with a dollop of extra double cream for the ultimate indulgence.

Conclusion: Chocolate and Cherry Christmas Pudding

If you’ve ever wondered whether chocolate and cherries belong in your holiday pudding, let this Chocolate and Cherry Christmas Pudding be your delicious answer. It’s cozy yet bold, traditional with a twist, and guaranteed to be the star of your festive table. Whether you serve it on Christmas Day, New Year’s Eve, or just because winter nights deserve warmth, this dessert delivers joy in every slice. Don’t forget to snap a pic, pour that brandy flambé, and share your creation with us. We’d love to hear how your Chocolate Cherry Pudding turned out—tag us or leave a comment below!