Easter Desserts – Easter Puddings

I was expecting these Easter puddings to be quite heavy and dense but I was very pleasantly surprised to find they were lovely and light. They are now one of my favourite puddings, which is surprising as there isn’t a bit of chocolate in sight!

easter egg divider

Easter Puddings


  • 175g unsalted butter, softened, plus extra for greasing
  • 175g self-raising flour
  • 140g soft light brown sugar
  • zest 1 lemon
  • zest 1 orange
  • 2 eggs, beaten
  • 25g natural glacé cherries, quartered
  • 25g sultana
  • 25g currant
  • 25g mixed peel
  • grating of nutmeg (optional)


  1. Heat oven to 200C/180C fan/gas 6.
  2. Butter six individual pudding basins and cut a small circle of baking parchment to line the bottom.
  3. Sit them in a deep roasting tin and boil the kettle.
  4. Put the butter, sugar, flour, eggs and zests in a bowl with a pinch of salt.
  5. Whisk with an electric mixer until just combined.
  6. Stir in the dried fruit then divide between the pudding basins.
  7. Pour hot water into the roasting tin until it comes just below halfway up the basins.
  8. Bake for 25 minutes or until a skewer inserted in the middle of a pudding comes out clean.
  9. Serve straight away with your choice of cream, custard or ice cream.

If you’re making these ahead of time, leave them in the pudding basins and let them cool. When ready to serve, turn out of the basins and microwave 3 at a time for 1-2 minutes on high, until hot.

drawing of an Easter basket full of Easter eggs

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