How to Make Christmas Jelly Pudding

Not everyone wants a Christmas/plum pudding after a heavy duty, slap-up Christmas dinner. Here is a wonderful, economical, very fast and easy alternative, with a nod to the traditional pudding as it is made in a pudding bowl and the beauty of this literally cool dish is, it can be made with or without alcohol to suit adults and children alike. It serves four to six people.


  • 450g/1 lb red or black grapes
  • 1 1/2 packets blackcurrant jelly
  • 150ml/1/4 pint sherry or port (can be omitted and water replaced for children)
  • water
  • 50g/2 oz raisins
  • 50g/2 oz chopped and blanched almonds


  1. 1
    Image titled Pud bowl
    Combine the ingredients.
    • Halve the grapes and de-seed (or use unseeded).
  2. 2
    Make the jelly, stated in the instructions, but incorporate the 150ml/1/4 pint of sherry or port to make up to 1 1/2 pints of liquid. Remember for children, use all water, instead of the alcohol.
  3. 3
    Wet the inside of a 1.75 litre/3 pint pudding bowl with cold water and pour the jelly into it.
  4. 4
    Add the fruit and nuts to the liquid then gently and frequently stir until jelly is set.
  5. 5
    When the jelly is ready, put a plate on top of the bowl and turn upside down. Accessorise with something lightweight yet festive on top.
  6. 6
    Serve with either evaporated milk, cream or cold custard.


  • Try not to stir jelly towards the end of its setting as texture will be created. Stirring is only to spread the fruit and nuts around evenly.
  • Blanch almonds: in a bowl, cover in boiling water then leave until cool enough to remove skins.


  • Be careful not pour the hot water towards yourself.
  • When upturning the jelly keep the plate low and over a surface (worktop).
  • If you are consuming alcohol be aware that the pudding adds to what you already have consumed.

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Categories: Christmas Cooking