Traditional Christmas Pudding Recipe for 50 People

Looking for the perfect Christmas pudding recipe for a large crowd? This scaled-up traditional British Christmas pudding (also known as plum pudding or figgy pudding) is rich, fruity, boozy and utterly festive. Ideal for big family gatherings, corporate events, wedding catering or community celebrations in the UK, this homemade Christmas pudding for 50 delivers authentic flavour with dried fruits, warming spices and a generous splash of brandy or stout.

Made well in advance (ideally on Stir-Up Sunday), this large batch Christmas pudding recipe matures beautifully, ensuring a moist, decadent dessert that’s the highlight of Christmas dinner. Serve flaming with brandy for that classic dramatic touch!

Why Make Your Own Christmas Pudding for a Crowd?

A homemade traditional Christmas pudding beats shop-bought every time. This version is based on trusted British classics (with nods to Delia Smith and Mary Berry recipes) and scaled precisely for 50 generous portions (approximately 120-150g per person – perfect after a hearty roast). It’s vegetarian-friendly (using vegetable suet), can be made gluten-free, and stores for months.

Prep time: 45 minutes (plus overnight soaking)

Initial steaming time: 8-10 hours (split across multiple basins)

Reheat on the day: 2-3 hours

Makes: Approximately 50 portions

Best made: 4-8 weeks ahead for optimum flavour

Ingredients for Christmas Pudding for 50 People

(This recipe fills roughly 5 x 2-litre pudding basins or equivalent – adjust basin sizes as needed)

• 500 g dried figs or prunes, roughly chopped (for that authentic “figgy pudding” touch)
• 500 g mixed candied peel
• 500 g bramley apples (about 6 large), peeled, cored and grated
• Zest and juice of 5 large oranges and 5 lemons
• 1 kg fresh breadcrumbs (white or brown – homemade for best texture)
• 1 kg vegetable suet (or beef suet for non-vegetarian)
• 750 g dark muscovado sugar
• 500 g plain flour (or gluten-free flour blend)
• 5 tsp mixed spice
• 2½ tsp ground cinnamon
• 1 tsp ground nutmeg
• 15 medium free-range eggs, beaten
• 750 ml stout (e.g., Guinness) + 250 ml brandy (or all stout/brandy – substitute with apple juice for alcohol-free)
• Extra 300-500 ml brandy for feeding and flaming

Step-by-Step Method: How to Make Large Batch Christmas Pudding

1. The night before (soak the fruit): In your largest mixing bowls, combine the dried fruits, chopped figs/prunes, candied peel, grated apple, citrus zest and juice. Pour over the stout and 250 ml brandy. Stir well, cover and leave overnight to plump up – this is key for a moist traditional Christmas pudding.
2. Mix the dry ingredients: Next day, mix the breadcrumbs, suet, sugar, flour and spices in separate huge bowls (or work in batches).
3. Combine everything: Gradually add the soaked fruit mixture, beaten eggs and any remaining liquid to the dry mix. Stir thoroughly – tradition says everyone in the family should give it a stir and make a wish!
4. Fill the basins: Grease 5 x 2-litre (or equivalent) pudding basins generously with butter. Divide the mixture evenly, leaving 2-3 cm at the top for expansion. Cover each with a pleated circle of buttered baking parchment and foil, secured tightly with string. Add a string handle for easy lifting.
5. First steam: Place basins in large pans or steamers with boiling water halfway up the sides (use upturned saucers as trivets). Steam for 8-10 hours, topping up water regularly. (Use multiple pans or a commercial steamer for large batches.)
6. Cool and mature: Remove, cool completely, then re-wrap in fresh parchment and foil. Store in a cool, dark place. “Feed” weekly with a spoonful of brandy poked through holes for extra richness.
7. On Christmas Day: Re-steam for 2-3 hours until piping hot. Turn out onto a plate, warm 100 ml brandy, pour over and set alight for the iconic flaming Christmas pudding spectacle!

Serving Suggestions for 50 Guests

• Slice into wedges (120-150 g per person).
• Serve with brandy butter, rum sauce, double cream, custard or vanilla ice cream.
• Decorate with holly (non-toxic decorative only) and a dusting of icing sugar.

Tips for Perfect Large Batch Christmas Pudding

• Make ahead: Flavours deepen over weeks – ideal for busy UK caterers or families.
• Vegetarian/gluten-free: Easy swaps as noted.
• No steamer? Use slow cookers or oven bain-marie (covered tightly in a roasting tin of water at 150°C/130°C fan for similar time).
• Leftovers? Reheat slices in the microwave or fry in butter for a Boxing Day treat.

This Christmas pudding recipe for 50 is a true British classic that will impress every guest. Rich, fruity and steeped in tradition – it’s the ultimate festive showstopper. Save this large crowd Christmas pudding recipe now and make your holiday catering legendary! 🎄