Why You’ll Love This Recipe

I love this pudding because it combines the best parts of a classic fruit pudding with a smooth, buttery white chocolate twist. It’s full of texture from the dried fruit and nuts, rich from the chocolate, and soft from the steamed sponge base. It’s also a wonderful dessert to prepare ahead of time, as it stays moist and flavorful even after resting. Whether served warm or at room temperature, it’s a decadent way to finish any meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

225g (1 1/2 cups) plain flour
125g (1 1/2 cups) fresh white breadcrumbs
120g (3/4 cup) dried cranberries
100g (1/2 cup) red glace cherries
100g pistachio kernels
180g pkt white chocolate, chopped
175g salted butter, chopped, at room temperature
125ml (1/2 cup) sweetened condensed milk
100g (1/2 cup) caster sugar
3 eggs
180g white chocolate, melted, cooled
Vanilla custard, to serve

Directions

Step 1
I start by greasing a 2L (8-cup) ceramic pudding basin and lining the base with baking paper. This helps the pudding release easily once cooked.

Step 2
In a large mixing bowl, I combine the flour, breadcrumbs, cranberries, glace cherries, pistachios, and chopped white chocolate. I stir them together so the fruit and nuts are evenly coated with the dry ingredients.

Step 3
In another bowl, I use electric beaters to beat the butter, condensed milk, and sugar together until pale and creamy. I add the eggs one at a time, beating well after each addition. Once smooth, I pour in the melted chocolate and beat until well incorporated.

Step 4
Using a wooden spoon, I gently stir the butter mixture into the dry ingredients until fully combined and the mixture is thick and even.

Step 5
I spoon the mixture into the prepared pudding basin, smoothing the top. I cover it with a sheet of baking paper, then a layer of foil, leaving a 3–4cm overhang. I secure it tightly with kitchen string or a large rubber band to keep out water during cooking.

Step 6
I place the basin in a large saucepan and pour in enough boiling water to come three-quarters of the way up the side of the basin. I cover the pan with a lid and cook over low heat for about 4 hours, topping up with boiling water when necessary. The pudding is ready when a skewer inserted in the center comes out clean.

Step 7
Once cooked, I let the pudding stand in the basin for about 15 minutes before turning it onto a serving plate. I like to serve it warm with a generous pour of vanilla custard.

Servings and Timing

This recipe serves 8 people. It takes about 15 minutes to prepare and 4 hours to cook. It’s a great make-ahead dessert, as it can be steamed earlier in the day and gently reheated before serving.

Variations

Sometimes I like to swap the pistachios for macadamias or almonds for a different nutty flavor. I’ve also added orange zest to the batter for a citrusy aroma. For a more decadent twist, I drizzle the finished pudding with melted white chocolate or caramel sauce before serving. If I want a lighter version, I use half the amount of chocolate and add extra fruit.

Storage/Reheating

I store any leftover pudding tightly wrapped in plastic wrap and foil in the fridge for up to 4 days. To reheat, I steam it again for about 20 minutes or microwave individual slices for 30–40 seconds until warm. It can also be frozen for up to 1 month; I just thaw it overnight in the fridge before reheating.

FAQs

Can I make this pudding ahead of time?

Yes, I often make it a day ahead—it reheats beautifully and the flavors deepen overnight.

Can I use other dried fruits?

Definitely. I sometimes use sultanas, apricots, or raisins instead of cranberries or cherries.

Can I bake this instead of steaming?

Yes, I bake it at 160°C for about 1 hour and 30 minutes, or until cooked through, though the texture will be slightly different.

What can I use instead of pistachios?

Almonds, macadamias, or even hazelnuts are great alternatives.

How do I know when it’s cooked through?

I insert a skewer into the center—it should come out clean with no wet batter clinging to it.

Can I use unsalted butter?

Yes, I just add a pinch of salt to the batter to balance the sweetness.

What’s the best way to serve it?

I love serving it warm with vanilla custard, but it’s also lovely with whipped cream or a scoop of ice cream.

Can I use milk chocolate instead of white?

Yes, but it will make the pudding darker and richer—still delicious, just a different flavor.

Can I make this gluten-free?

Yes, I use gluten-free flour and breadcrumbs, and it turns out just as moist and tender.

How long can I keep leftovers?

Leftovers stay fresh for up to 4 days in the fridge if well wrapped.

Conclusion

This white chocolate fruit pudding is one of my go-to desserts when I want something rich, festive, and comforting. I love the way the creamy white chocolate complements the tart dried fruit and crunchy pistachios, and how soft and moist the pudding stays after steaming. Served warm with silky custard, it’s the perfect combination of sweetness, texture, and indulgence—an elegant dessert that never fails to impress.