Mini Fruity Traditional Christmas Puddings

I’m literally drooling over these mini fruity Christmas puddings I just made, and they’re the cutest things ever!

I wanted to do something special for our family Christmas party this year, and making individual portions instead of one giant pudding was such a brilliant idea.

These adorable little puddings are bursting with dried fruits, warm spices, and that deep, rich flavor that screams Christmas!

I baked them in muffin tins which made them perfect for serving, and watching everyone unwrap their own personal pudding was the highlight of my evening. This is hands-down the most fun I’ve had with holiday baking in years!

Why You’ll Love This Recipe

You can bake these in under an hour which is way faster than traditional steamed puddings!

You’ll love how each person gets their own perfectly portioned dessert, plus they’re easier to store and gift to friends and neighbors, and the mini size means they cook more evenly and stay incredibly moist.

These bite-sized beauties pack all the traditional Christmas pudding flavor into an adorable package – you’ll have so much fun watching faces light up when they see their own little pudding!

What You’ll Need

1 cup raisins
1 cup currants
½ cup dried cranberries
½ cup chopped dates
½ cup chopped walnuts or pecans (optional)
1 cup self-rising flour
1 cup breadcrumbs
½ cup brown sugar
½ cup vegan butter or regular butter, melted
1 cup milk (dairy or plant-based)
¼ cup brandy, rum, or orange juice
Zest of 1 orange
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
Pinch of salt

Optional Garnishes

Powdered sugar
Brandy sauce, custard, or cream
Fresh holly (for decoration only)

Pro Tips

Soak the fruit overnight in brandy or juice for richer flavor.
Use greased ramekins or mini pudding molds for even cooking.
Steam gently to keep the puddings moist—don’t let the water boil too vigorously.
Cool fully before wrapping if storing ahead.
Serve warm with sauce for the most indulgent experience.

Tools You’ll Need

Mixing bowls
Measuring cups and spoons
Ramekins or mini pudding molds
Large pot or steamer with lid
Parchment paper and foil
Kitchen string

Substitutions and Variations

Fruit swaps: Replace cranberries with figs, apricots, or cherries.
Nut-free: Omit nuts and add more dried fruit.
Booze-free: Use apple or orange juice instead of brandy.
Spice twist: Add cardamom or cloves for extra warmth.
Mini loaves: Bake instead of steaming for a slightly different texture.

Make-Ahead Tips

These puddings can be made up to 4 weeks in advance—the flavor deepens over time.
Wrap tightly in parchment and foil and store in a cool, dry place.
Reheat by steaming for 30–40 minutes before serving.

How to Make Mini Fruity Traditional Christmas Puddings

Step 1: Soak the Fruit
In a large bowl, combine raisins, currants, cranberries, and dates with brandy or juice. Cover and soak overnight.

Step 2: Mix Dry Ingredients
In another bowl, stir together flour, breadcrumbs, brown sugar, spices, and salt.

Step 3: Add Wet Ingredients
Stir in soaked fruit (with liquid), orange zest, melted butter, and milk until combined.

Step 4: Prepare the Molds
Grease ramekins or mini pudding molds and line the bottoms with parchment. Divide the mixture evenly among them.

Step 5: Cover and Steam
Cover each ramekin with parchment and foil, secure with kitchen string, and place in a large pot with boiling water reaching halfway up the sides. Steam gently for 1½–2 hours.

Step 6: Cool and Store
Allow puddings to cool completely, then wrap tightly if storing.

Step 7: Reheat and Serve
Re-steam puddings for 30 minutes before serving. Dust with powdered sugar and garnish with holly for presentation.

Serving Suggestions

Top with brandy sauce, custard, or ice cream.
Dust with powdered sugar for a snowy effect.
Add a splash of warm brandy and carefully light for dramatic flair.
Serve on a festive platter as part of a holiday dessert spread.

Leftovers & Storage

Wrap puddings well in parchment and foil and store in a cool place for up to 2 weeks. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.

Reheat by steaming or microwaving slices with a splash of milk.

Nutrition & Benefits

While rich, these mini puddings contain fiber from dried fruits, plant-based fats from nuts, and antioxidants from spices.

Portion control makes them lighter than a full-sized pudding, and using plant-based ingredients can reduce saturated fat while keeping all the flavor.