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a Christmas pudding garnished with fruit on a white cake stand surrounded by citrus and decorations
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4.34 from 3 votes

Steam Oven Christmas Pudding with Fig, Apricot and Orange

This rich pudding has all the flavors of Christmas with a modern twist thanks to the addition of dried figs, glace apricots and oranges. It'll be the star of your dessert table.
Prep Time45 mins
Cook Time6 hrs
macerating time12 hrs
Total Time18 hrs 45 mins
Course: Dessert
Cuisine: Australian, English
Keyword: Christmas pudding with fig, apricot and orange, steam oven Christmas pudding
Servings: 10
Calories: 463kcal



  • Put the dried fruit in a large bowl with the alcohol, orange zest and juice. Set aside overnight to macerate.
  • Grease a 1.2 litre ceramic pudding bowl (see notes) and line the base with a small circle of silicone baking paper.
  • Add all the remaining ingredients to the bowl of soaked fruit and stir until well combined. Firmly pack the mixture into the pudding bowl, then fold a pleat into a piece of silicone baking paper and use this to cover the bowl (the pleat gives room for the pudding to expand in the oven). Follow the baking paper with a piece of pleated foil. If you want to be traditional, you can tie a length of kitchen twine around the lip of the bowl, but tightly scrunching the foil will be enough.
  • Put the covered pudding into your steam oven and set the oven to 212⁰F/100⁰C (steam only, humidity 100%). Cook for 6 hours – if your oven is not plumbed you’ll very likely need to top up the water tank at least once during this time (my tank lasts for over 3 hours if I don’t open the oven at all so I only have to do this once).
  • When the pudding is cooked, let it cool to warm, then transfer to the fridge, still covered, and store for up to 4 weeks (any longer than this and I’d recommend putting it in the freezer, it minimises potential odours/flavour contamination from other things in your fridge).
  • When you’re ready to serve the pudding, repeat the steaming process for 1 ½ hours to heat it through, then turn out and serve in wedges topped with ice cream and/or custard.


  1. This recipe makes 1 large pudding (my basin is 1.2l but a 1.5l basin is also just fine to use), enough to easily serve 8-10.
  2. If you prefer individual puddings you can cook this (or any other Christmas pudding) in half-cup dariole moulds. They’ll take 1 ½ hours to cook and about half an hour to reheat in the steam oven.
  3. I like to serve Christmas pudding with vanilla ice cream but a good custard is welcome too. I would never be so irresponsible as to recommend you go totally overboard and do both, because that would just be asking for trouble. Ahem.
  4. I have simply specified ‘chopped’ for most of the fruits, by which I really mean chopped into approximately the size of a sultana. And I haven’t given cup measurements for the dried fruit but the rough equivalent once chopped is a scant cup for everything except the apricots, which are a full cup.


Calories: 463kcal | Carbohydrates: 81g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 69mg | Potassium: 581mg | Fiber: 6g | Sugar: 59g | Vitamin A: 993IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 2mg