Cooking your Christmas pudding with cast iron

An annual event; preparing your family’s Christmas pudding takes place on the last Sunday before advent and is the time for those who enjoy this tradition to get their hands dirty and make this iconic pudding.

A true symbol of Christmas, the Christmas pudding is one of few puddings that can cause disruption and chaos to the aisles of many supermarkets nationwide.

christmas pudding

When it comes to making your annual Christmas pudding to share with the family, make this years’ dessert with your cast iron casserole dish for the best results imaginable.

Often thought as a long and tiring task, making a Christmas pudding can in fact be a lot of fun when made with the family.

When making your annual dessert with the family, use your Chasseur cast iron casserole dish to steam your pudding for a steam free kitchen.

Serves 1 x 1.2 litre pudding


450g of mixed dry fruit

75ml of brandy or whisky

½ orange, grated zest and juice

115g of softened butter + extra melted for greasing

115g brown sugar

2 large free-range eggs, beaten

60g self-raising flour

60g fresh breadcrumbs

43g chopped nuts

½ teaspoon freshly ground nutmeg

½ teaspoon of ground cinnamon


Fresh cherries

Thick cream



In a large mixing bowl, place the dried fruit and pour over the brandy or whisky.

Add the grated orange zest to the fruit before pouring the orange juice into the mix.

Mix all the ingredients in the bowl together and cover the bowl with cling film and allow to cool overnight.

The following day, grease a 1.2 litre pudding basin and place some greaseproof paper into the base.

In a large mixing bowl, cream together with an electric whisk the softened butter and sugar until the mixture is pale and fluffy.

Begin to slowly whisk in the beaten eggs, waiting until you have mixed in the new addition before adding more.

When all the eggs have been firmly incorporated into the mixture, add the soaked fruit and juices and stir well.

Add the flour and breadcrumbs and stir.

Add in the nuts and spices while continuously stirring.

Spoon the mixture into a prepared pudding basin and cover with a double layer of greaseproof paper and one sheet of aluminium foil, tying with a string.

In your cast iron casserole dish fill it a third of the way full with water and place the prepared pudding into the water and place the lid on top to steam.

Leave the casserole dish with the pudding in, on a low oven for six hours to steam.

When steaming your pudding, be sure not to let the water boil instead making sure that it remains on a light simmer at all times.

After steaming for six hours, your pudding is ready to serve or if you are making them in advance you can cool them for up to 2-3 months in a dark place, re-steaming them again for 2 hours before serving.

When serving carefully place the pudding onto a serving plate and garnish with cherries. Light the brandy and when the flames are fully alight, pour the brandy over the pudding and serve with either cream, ice cream or custard.

If you are considering making your Christmas pudding in a cast iron casserole dish this year for pagea delicious, slow-cooked pudding,  we have a huge range of quality Chasseur casserole dishes to help create a steam free kitchen this Christmas.