Christmas Fruit Pudding Instant Pot

See how to make a world famous creme brulee in an Instant Pot

Christmas Fruit Steamed Pudding Instant Pot

Christmas Fruit Steamed Pudding Flavored with a hint of Rum – just right for the holiday season.
Prep Time40 mins
Cook Time1 hr
Course: Dessert
Cuisine: Christmas
Keyword: christmas, dessert, holiday.pudding
Servings: 8
Calories: 355kcal
Author: Rosie


Fruit mix

  • 3.5 oz Glazed cherry 100g
  • 9 oz Raisins 250g
  • 9 oz Sultanas 250g
  • 8 oz crushed Pineapple
  • 3.5 oz chopped crystallized Ginger 100g
  • 1/2 cup Rum
  • 1 Orange zest and squeeze the juice
  • 1 Lemon zest
  • 1 Apple grated
  • Pudding Ingredients
  • 2.5 oz 75 g Breadcrumbs – fresh white bread
  • 1 teaspoon Baking Powder
  • 2 tablespoons Golden syrup
  • 7 oz Condensed milk 195g
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 4 oz unsalted butter
  • 4 Eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup milk
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 2 cups of flour


Fruit Mix

  • Mix the raisins, sultanas pineapple, and grated apple in a large bowl. Then chop the crystallized ginger and add. Add the orange zest and then squeeze the juice of the orange into the bowl. Finally, zest a lemon also into the bowl. 
  • Mix all together and cover with plastic wrap. Put in the fridge – this is best done the night before.
  • Steamed Fruit Pudding Mix
  • Make the breadcrumbs in a food processor till they are fine breadcrumbs
  • Prepare to line the tins with baking paper – by tracing correct sized circles. (see our pictures) Cut the baking paper to size
  • Grease the tins with butter before you put in the baking paper and also after you put in the baking paper. ( we used a brush with soft butter)
  • Diced the glazed cherries and add to the fruit mix, plus add the rum also.
  • Melt the butter and mix in the golden syrup and condensed milk.
  • Then add the sugar
  • Add the eggs that have been whisked first to the butter and milk mix
  • Next, add the baking soda and milk and stir well
  • Then mix well
  • After that add the rest of the dry ingredients  (cinnamon, ginger, mixed spice) to the fruit and mix well by hand  – see photo
  • Now mix the flour into the fruit
  • Then add the butter and wet mix to the fruit mix and continue to mix by hand.
  • When complete the mix will be quite wet and runny – so do not worry
  • Now add to the bowl or pudding tin you are cooking in
  • Cover the tin with baking paper and foil ( see picture to note the small fold in the middle to allow space for the cake to rise
  • We find that securing the paper and foil on the top with a rubber band is the best way to hold it on.
  • Now add the trivet and add some water
  • Put in the tin to the instant pot
  • Top the water up to about 1-2 inches below the top of your cake tin.
  • Now put the instant pot lid and set to steam – but leave the vent open so the steam comes out – note this means the timer will not work on the instant pot – so you will have to time it manually for 15 minutes as soon as you notice the steam coming out
  • After 15 minutes push cancel and close the steam vent and then set on high pressure for 45 minutes
  • Allow for 10 minutes of natural pressure release
  • Carefully take out the pudding and let it cool until you can touch it and it is only a little bit warm. Do not take out the pudding too early as it will be too fragile.
  • Then you can decorate as you see fit 


Calories: 355kcal