Chef Tabassum Parveen brings a slice of Christmas with the timeless cake pudding

Christmas has always been more than a season — it is a feeling, a fragrance, a familiar tune, and a flavour that brings back a thousand memories. Among the many festive delicacies, the Christmas cake pudding stands as a symbol of family, tradition, and the joy of giving. Its story travels across centuries, from ancient hearths in Europe to modern Indian homes filled with laughter and love.

Legend says that in the 14th century, families prepared a humble porridge called “Plum Pottage” to line their stomachs after long days of fasting during Advent. Over time, spices arrived from the East, dried fruits became more abundant, and the recipe gently transformed into a richer, sweeter pudding. By the Victorian era, stirring the Christmas pudding became a cherished ritual — each family member taking a turn to stir clockwise and make a secret wish, believing that the pudding carried blessings for the coming year.

Even today, this tradition lives on. In many homes across the world, children gather around the mixing bowl, elders recite old Christmas rhymes, and everyone steals tiny bites of cherries, raisins, and candied peel when they think no one is watching. Some families even follow the custom of hiding a silver coin inside the pudding—whoever finds it is said to receive good fortune!

And now, as kitchens come alive with cinnamon and nutmeg, we bring you a classic, well-loved Christmas cake pudding recipe, perfect for sharing with loved ones and keeping tradition alive.

This Christmas, as your pudding bakes and the aroma fills your home, may it weave new memories and continue the timeless story of tradition, family, and joy.

Traditional Christmas cake pudding

Ingredients

For the fruit mix

Raisins                                                               1 cup

Sultanas                                                             1 cup

Currants                                                              ½ cup

Dates (chopped)                                                ½ cup

Orange peel (candied)                                      ½ cup

Cherries (glazed)                                                ¼ cup

Rum or orange juice (for non-alcoholic)       ½ cup

Cinnamon powder                                              1 tsp

Nutmeg powder                                                   ½ tsp

Clove powder                                                        ½ tsp

For the batter

All-purpose flour                                        1 cup

Brown sugar                                                1 cup

Butter (softened)                                        150 gm

Eggs                                                                3

Baking powder                                             1 tsp

Vanilla essence                                             1 tsp

Orange (zest)                                                 1 tsp

Milk                                                                  ¼ cup

Method

Prepare the festive fruit mix: Combine all fruits, spices, and rum/orange juice. Store in a glass jar overnight, or longer for richer flavour. Traditionally, the fruits were soaked months before Christmas. This slow infusion allowed flavours to deepen beautifully. Even today, families start the December journey with this step.

Cream the batter: Beat butter and brown sugar until light and creamy. This step reflects the old belief that “a well-creamed cake brings a well-creamed year”— smooth, sweet, and full of warmth.

Add eggs and essence: Add eggs one by one. Mix in vanilla essence and orange zest.

Fold in flour: Sift flour and baking powder. Gently fold into the batter, keeping the texture airy.

Add the fruit mix: This is the moment when families traditionally gather to take turns stirring and making wishes. Stir the fruit mix clockwise (for good luck!) into the batter. Add milk if needed for consistency.

Bake the pudding: Pour the batter into a greased tin. Bake at 180°C for 40-45 minutes or until a skewer comes out clean. Cool completely before slicing.

— Chef Tabassum Parveen is Assistant Professor, Army Institute of Hotel Management & Catering Technology, Bengaluru