Dessert

Chocolate & Cherry Christmas Pudding Recipe

BySophie Carsel December 5, 2025December 5, 2025

Introduction

This Chocolate & Cherry Christmas Pudding is a festive treat packed with rich dark chocolate and juicy cherries. It’s perfect for holiday gatherings, offering a warm, indulgent dessert that can be made ahead and enjoyed for weeks.

A small, round chocolate cake with dark spots inside, showing it has blueberries or similar berries baked in. The cake is covered with thick, glossy dark chocolate sauce that drips slowly down the sides. On top, there is a small pile of shiny, dark berries, matching the ones inside the cake. The cake sits on a round white plate with a subtle pattern. The background is a white marbled surface with soft, out-of-focus elements in light colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g frozen dark sweet cherries, defrosted, plus extra whole cherries to decorate
1 Conference pear
100g raisins
100g sultanas
100ml brandy
100g bar dark chocolate
100g unsalted butter, plus 2 tbsp for greasing
2 large eggs
50g plain flour
100g dark soft brown sugar
1 tsp mixed spice
1 tbsp cocoa powder
50g fresh breadcrumbs
100g bar dark chocolate (for sauce)
120ml double cream, plus extra to serve
2 tbsp golden syrup
3 tbsp brandy (optional, for sauce)

Instructions

Step 1: Drain the cherries in a sieve over a bowl and cut them in half. Peel the pear and grate it coarsely.
Step 2: In a large bowl, combine the cherries, pear, raisins, sultanas, and 100ml brandy. Stir well, cover with clingfilm, and microwave on high for 3 minutes. Let the mixture cool for 5 minutes to allow the fruit to plump up. Meanwhile, break 100g dark chocolate into squares.
Step 3: Tip the chocolate and 100g butter into the hot fruit mixture. Stir until melted, then let it cool uncovered for about 15 minutes.
Step 4: Butter the inside of a 1-litre pudding basin with 1 tablespoon of butter. Prepare two sheets of foil, layering one on top of the other, and butter the top sheet. Fold a 3cm pleat across the middle of the foil and set aside.
Step 5: Beat the eggs in a small bowl. Sift the flour, sugar, mixed spice, and cocoa powder over the chocolate and fruit mixture. Add the breadcrumbs, eggs, and ¼ teaspoon of salt. Stir gently to combine; the mixture will be quite wet.
Step 6: Pour the mixture into the buttered pudding basin. Cover with the buttered foil (buttery side down) and scrunch it over the basin’s edge. Tie string tightly under the basin’s lip, making a handle for easy lowering and lifting.
Step 7: Trim the foil so that a 5cm frill remains. Tuck the frill neatly under to keep the pudding watertight.
Step 8: Place a heatproof saucer in a large saucepan and set the pudding basin on top. Pour in just-boiled water until it reaches halfway up the basin. Cover and steam for 2½ hours, keeping the water at a simmer and topping up as needed.
Step 9: Test for doneness by inserting a skewer through the foil; if wet mixture remains, steam for an additional 15 minutes and recheck.
Step 10: Let the pudding cool and store in a cool, dark place, wrapped in foil, to mature.
Step 11: To reheat, steam for 30 minutes or microwave on medium for 5 minutes (remove foil and cover with clingfilm).
Step 12: For the sauce, break 100g chocolate into squares. Combine with 120ml double cream, golden syrup, and optional 3 tbsp brandy in a small pan. Heat gently, stirring until smooth.
Step 13: Serve the pudding topped with extra cherries, the warm chocolate sauce, and a dollop of double cream.

Tips & Variations

This pudding can be made up to two months in advance, allowing flavors to mature beautifully.
For gifting, wrap the pudding in a festive tea towel tied with string or ribbon, and include heating instructions on a tag.
Substitute brandy with rum or orange juice for a different flavor profile.

Storage

Store the cooled pudding wrapped in foil in a cool, dark place for up to two months to mature. Reheat by steaming for 30 minutes or microwaving on medium for 5 minutes (remove foil first). The sauce can be made fresh and served warm alongside the pudding.

How to Serve

The image shows a small, round chocolate cake with a rough texture, dotted with dark spots that look like blueberries inside the cake. On top, there is a thick layer of glossy, dark chocolate sauce that drips down the sides unevenly. Sitting on top of the chocolate sauce is a cluster of shiny, dark blueberries. The cake is placed on a white plate with a subtle pattern, set on a white marbled surface. The background is softly blurred with hints of white and light gray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pudding in advance?

Yes, this pudding can be made up to two months ahead. Storing it wrapped in foil in a cool, dark place allows the flavors to develop and improves the texture.

How do I know when the pudding is fully cooked?

Insert a skewer through the foil into the pudding. If it comes out with wet mixture, continue steaming for another 15 minutes and check again. The pudding is done when the skewer comes out clean.