Picture this: It’s Christmas Eve, your kitchen smells like spiced fruit and brandy, and you’re serving up warm, sticky individual Christmas puddings—all made in the air fryer in under 30 minutes. No steaming for hours, no giant pudding basin taking up your whole counter. Just perfect little portions of festive joy.
I discovered this trick a few years ago when hosting our first “just us” Christmas (thanks, pandemic). My grandmother would’ve gasped—her traditional pudding steamed for six hours!—but even she couldn’t argue with results this good. The air fryer gives that classic dense texture we love, while the individual ramekins mean everyone gets their own caramelized top and plenty of custard pool space.
After testing dozens of versions (some disastrous—who knew over-soaked fruit could turn pudding into soup?), I’ve nailed the ratios. These mini puddings pack all the rich, boozy depth of the original, with none of the fuss. Trust me, once you try air fryer Christmas pudding, you’ll never go back to the old way.
Why You’ll Love These Air Fryer Christmas Pudding (Individual)
Let me count the ways these little puddings will steal your holiday heart:
- Speed demon: Done in 30 minutes flat—no waiting hours for steaming like traditional puddings
- Portion perfection: Individual ramekins mean no fighting over who gets the crispy top bits (we all know that’s the best part)
- Flavor bomb: All the rich, spiced depth of Grandma’s recipe without babysitting a pot all afternoon
- No soggy bottoms: The air fryer gives that gorgeous caramelized crust we all crave
- Small batch magic: Perfect for intimate gatherings or when you just want one (okay, maybe two) for yourself
Seriously, it’s Christmas magic with half the stress—what’s not to love?
Ingredients for Air Fryer Christmas Pudding (Individual)
Gathering the right ingredients is half the battle—but don’t worry, everything here is easy to find. I’ve made this enough times to know exactly what works (and what doesn’t). Here’s your shopping list for four perfect little puddings:
- 200g mixed dried fruit: My go-to mix is 100g raisins, 50g currants, and 50g chopped apricots for texture. Those little apricot nuggets? Absolute game-changers.
- 50g fresh breadcrumbs: Day-old bread whizzed in the processor works best—none of that packaged sawdust texture. (Psst—keep reading for gluten-free swaps!)
- 50g dark brown sugar, packed: That molasses depth is NON-negotiable. Measure it pressed firmly into your cup.
- 50g shredded suet OR butter: Grandma swore by suet, but chilled grated butter works just as well for vegetarians (and lazy folks like me who forget to buy suet).
- 1 medium egg (about 50g): Room temperature, please! Cold eggs make the batter grumpy.
- 1 tsp mixed spice: That cozy blend of cinnamon, nutmeg, and allspice? Christmas in a teaspoon.
- 1 tbsp brandy OR orange juice: The boozy kick makes it festive, but OJ keeps it kid-friendly.
Ingredient Substitutions & Notes
Baking is all about making it work for YOU. Here are my tested swaps and pro tips:
- No brandy? No problem. Orange juice adds moisture without alcohol. Or try strong black tea for a deeper flavor.
- Gluten-free friends: Swap regular breadcrumbs for gluten-free panko or blitz up your favorite GF bread. Just avoid super-dense loaves—they make pudding leaden.
- Soaking fruit: An hour is plenty! Overnight soaking turns your puddings into sad, soggy hockey pucks. Pat soaked fruit dry with a towel.
- Butter tip: Freeze your stick for 10 minutes before grating—it keeps those shreds neat instead of mushy.
- Spice mix: Out of mixed spice? Combine ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp allspice. Better yet, add a pinch of clove if you’re feeling fancy.
See? Flexible AND foolproof—just like holiday baking should be.
How to Make Air Fryer Christmas Pudding (Individual)
Alright, let’s get these festive little puddings going! The process is simpler than wrapping presents (and way more rewarding). Just follow these steps, and you’ll have perfect individual puddings before you can say “Jingle Bells.”
Step 1: Mix Dry Ingredients
First, grab your biggest mixing bowl—trust me, you’ll need the space. Dump in your dried fruit, breadcrumbs, brown sugar, and mixed spice. Now here’s my secret: use your fingers to massage everything together for a full minute. You want every single raisin and apricot piece coated in that spiced sugar mixture. It makes ALL the difference in flavor distribution.
Step 2: Combine Wet Ingredients
Crack your egg into a small bowl and beat it like it owes you money—no streaks of white or yolk remaining! Stir in your brandy (or orange juice) until it’s one happy liquid team. Now pour this over your dry ingredients and mix with a wooden spoon until you’ve got a sticky, uniform batter. Don’t overmix—just until you don’t see any dry patches.
Step 3: Fill Ramekins
Time to prep your ramekins. Grease them like you’re preparing for a blizzard—every nook and cranny needs butter or baking spray. I learned this the hard way when my first pudding stuck like cement. Divide the batter evenly among them (about 3/4 full), then press it down lightly with the back of a spoon. Cover each tightly with foil—no steam escapes allowed!
Step 4: Air Fry
Preheat that air fryer to 160°C—no cheating on this step! Arrange your foil-covered ramekins in the basket with at least 1 inch between them for proper airflow. Cook for 25-30 minutes, resisting the urge to peek before the 25-minute mark. You’ll know they’re done when a skewer comes out clean and your kitchen smells like Christmas morning.
Pro tip: If your air fryer runs hot (like mine does), start checking at 20 minutes. Better safe than sorry with these precious little puddings!
Tips for Perfect Air Fryer Christmas Pudding (Individual)
After making these little puddings more times than I can count (some triumphs, some… well, let’s call them learning experiences), I’ve gathered all my hard-won wisdom. Here’s how to guarantee pudding perfection every single time:
- The skewer test is your best friend: Don’t just poke the center—check a couple spots since fruit can create “wet pockets.” You want moist crumbs clinging to the skewer, not wet batter. If it’s too wet, pop them back in for 3-minute bursts.
- Let them rest, seriously: I know it’s tempting to dive right in, but giving them 5 minutes to settle makes all the difference. This lets the puddings firm up so they don’t collapse when you flip them out (another lesson from my early pudding disasters).
- Fruit prep matters: If you soaked your fruit (great for flavor!), pat it dry with paper towels first. Drippy fruit = soggy pudding bottoms. Spread it on a plate and gently blot—no need to go full Hulk smash on it.
- Foil tenting for the win: Make sure your foil covers are domed, not flat. This gives the puddings room to rise without sticking to the foil. I fold mine into little hats with about an inch of clearance.
- Rotate for even cooking: If your air fryer has hot spots (most do), swap the ramekins’ positions halfway through. Front to back, side to side—this prevents one pudding from getting overly crisp while others stay pale.
Follow these, and you’ll get golden, sticky-topped puddings that would make even the strictest Christmas pudding traditionalist nod in approval!
Serving Suggestions for Air Fryer Christmas Pudding (Individual)
Now for the best part—dressing up these warm, spiced puddings for their grand holiday debut! I’ve served these little beauties every which way over the years, and here are my absolute can’t-miss pairings:
Classic custard is my go-to—there’s just something magical about that warm vanilla river cascading down the pudding’s sides. I make mine extra thick so it pools dramatically. Pro tip: Add a splash of the brandy you used in the pudding to the custard for a next-level flavor boost.
Brandy butter transforms these into proper grown-up treats. My recipe? Whip 100g softened butter with 50g powdered sugar until fluffy, then beat in 2 tbsp brandy and a pinch of cinnamon. Dollop it on while the puddings are piping hot—watching it melt into golden puddles is pure Christmas joy.
For the ultimate indulgence, top with a scoop of vanilla ice cream. The hot-cold contrast is heavenly, especially when the ice cream starts mingling with the pudding’s sticky top. Bonus points if you torch the ice cream slightly for a quick brûlée effect!
Feeling fancy? A drizzle of dark chocolate sauce and some crushed pistachios adds gorgeous color and texture. Or go full holiday mode with a dusting of edible gold powder over whipped cream—my niece calls these “pudding princess crowns.”
Presentation tip: Run a knife around each pudding’s edge and invert onto plates for a beautiful dome shape. Or serve them right in the ramekins for that cozy, rustic look (and fewer dishes—always a win). Either way, don’t forget to garnish with a sprig of fresh mint or a dusting of powdered sugar for that festive finishing touch!
Storage & Reheating
Let’s be real—Christmas puddings rarely last long in my house (especially with my pudding-thieving husband around). But when you do have leftovers (miracle of miracles!), here’s how to keep them tasting freshly made:
Fridge storage: Once cooled completely, cover each pudding tightly with plastic wrap or foil. They’ll keep beautifully in the fridge for up to 3 days. I like to write the date on the foil with a marker so I don’t play the “is this still good?” guessing game.
Freezing: These little puddings freeze like champs for up to a month. Wrap each one individually in plastic, then foil, and pop them in a freezer bag. My Christmas Eve secret? Make a double batch in November—future you will send thank-you notes.
Reheating magic: The air fryer works wonders here too! For fridge-cold puddings, remove the foil, cover loosely with fresh foil (to prevent over-browning), and heat at 150°C for 5-8 minutes until piping hot throughout. Frozen? Add 2 extra minutes. Pro tip: Brush the tops with a little brandy or orange juice before reheating to revive that just-made moisture.
One warning from hard experience: Never microwave these—it turns the texture rubbery. The air fryer’s circulating heat keeps them perfectly tender while restoring that gorgeous caramelized crust. Just like freshly baked, maybe even better!
FAQ About Air Fryer Christmas Pudding (Individual)
After making these little puddings for friends and family over the years, I’ve heard every question under the Christmas tree. Here are the answers to the ones that pop up most often—straight from my trial-and-error kitchen experiments!
Can I freeze these individual Christmas puddings?
Absolutely! They freeze like little flavor bombs ready to detonate with holiday cheer. Just cool completely, wrap each tightly in plastic wrap, then foil, and stash in freezer bags. They’ll keep beautifully for up to a month. To serve, no need to thaw—just reheat straight from frozen in the air fryer at 150°C for 10-12 minutes.
Can I double or triple the recipe?
You bet—these are perfect for gift-giving! Just cook them in batches if your air fryer basket gets crowded. Overloading prevents proper airflow and gives you unevenly cooked puddings (ask me how I know). I usually do two batches back-to-back—the second batch tastes even better as the flavors meld while waiting!
What’s the best vegan substitute?
My vegan sister swears by this combo: replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins), use coconut oil instead of butter/suet, and swap honey for the brown sugar if needed. The texture is slightly denser but still delicious—especially with extra orange zest for brightness.
Help! My pudding stuck to the ramekin!
First, take a deep breath—we’ve all been there! Next time, grease your ramekins like you’re preparing them for a butter slide competition. For your current predicament: let the pudding sit for 2 minutes, then run a thin knife around the edge again. Place a warm damp cloth under the ramekin for 30 seconds—the steam helps release it. Still stuck? Serve it right in the dish with extra sauce—no one will know!
Can I make these ahead?
They’re actually better after resting! The flavors develop beautifully overnight. Just store cooled puddings covered at room temperature for up to 2 days, then reheat before serving. For longer storage, refrigerate or freeze as mentioned above. I often make mine Christmas Eve morning—one less thing to do before dinner!
Nutritional Information
Let’s be honest—Christmas pudding isn’t exactly health food (it’s called “pudding” for a reason!). But since I know some of you like to keep track, here’s the scoop on what’s in these festive little treats. Just remember—nutritional values can vary based on your specific ingredients, so take these as friendly estimates, not gospel!
Per individual pudding (based on 4 servings):
- Calories: 280 kcal (worth every single one!)
- Fat: 10g (5g saturated from that glorious butter or suet)
- Carbohydrates: 45g (hello, dried fruit and brown sugar!)
- Sugar: 30g (it’s Christmas—live a little!)
- Fiber: 3g (thank you, happy little fruit bits)
- Protein: 4g (mostly from the egg—every bit counts!)
- Sodium: 100mg (surprisingly reasonable for a dessert)
My philosophy? Christmas comes but once a year—enjoy that pudding with extra custard and zero guilt! After all, the joy and memories you’re creating with these little treats are way more important than numbers on a page.
Made this recipe? I’d love to see your creations! Tag me @ChaoticHomeCook—I’ll feature my favorites in my stories. And if you loved it (or have questions), leave a comment below. Happy holidays and happy air frying!
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Air Fryer Christmas Pudding in 30 Minutes – Irresistible Bliss
- Total Time: 45 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Make individual portions of Christmas pudding quickly using an air fryer.
Ingredients
- 200g mixed dried fruit
- 50g breadcrumbs
- 50g brown sugar
- 50g shredded suet or butter
- 1 medium egg
- 1 tsp mixed spice
- 1 tbsp brandy or orange juice
Instructions
- Mix dried fruit, breadcrumbs, sugar, suet, spice, and brandy in a bowl.
- Beat the egg and stir into the mixture.
- Grease four small ramekins and divide the mixture evenly.
- Cover each ramekin with foil.
- Place ramekins in the air fryer basket.
- Cook at 160°C for 25-30 minutes.
- Check if cooked by inserting a skewer—it should come out clean.
- Serve warm with custard or cream.
Notes
- Soak dried fruit overnight for extra moisture.
- Replace suet with butter for a vegetarian option.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: British
Nutrition
- Serving Size: 1 pudding
- Calories: 280
- Sugar: 30g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: air fryer, Christmas pudding, individual dessert