Why did my Christmas pudding go mold?

In this article, we will answer the question “Why did my Christmas pudding go moldy?” and discuss how to reheat boiled pudding?

Why did my Christmas pudding go moldy?

Christmas puddings were traditionally hung in fabric to develop in the days running up to Christmas. However, these were prepared and consumed during the cold European winter, not the hot and humid Australian summer. Wrap the cooled pudding in plastic wrap and store it in a freezer bag or airtight container to avoid mould.

What is the best way to reheat a boiled Christmas pudding?

If the pudding is frozen, defrost it in the refrigerator for three days. Reheat it 12 hours after removing it from the refrigerator. Wrap the pudding in a dry, unfloured towel. Boil for 2 hours, covered, in a big boiler filled to three-quarters with boiling water. Before serving, hang the hot pudding for 10 minutes before removing the towel and allowing it to cool for at least 20 minutes. 

Allow the pudding to come to room temperature after removing the cloth, then wrap it in plastic wrap and place it in a freezer bag or airtight container. A boiled Christmas pudding can be kept for three months in the refrigerator or frozen for up to a year.

Is it possible to microwave a Christmas pudding?

Yes. A Christmas angel will not lose its wings if you reheat your Christmas pudding in the microwave, contrary to common belief. To reheat a whole, large pudding, wrap it in microwave-safe plastic wrap and microwave for about 15 minutes on MEDIUM (50 percent). 

To reheat a single serving, wrap it in microwave-safe plastic wrap and microwave it for 30 to 60 seconds on HIGH (100 percent). These are only guidelines; you should refer to the oven’s manufacturer’s instructions.

I don’t have a pudding steamer, so what can I do?

To steam your pudding, you can use stainless steel or china mixing bowls, but make sure they fit in your boiler. They must also have some form of lip or rim to keep the pudding’s covering in place, whether it’s cloth or foil. Metal steamers are available with clip-on lids and come in a variety of sizes. These are pretty tasty, but they don’t arrive in stores until just before Christmas.

Is it possible for me to manufacture small puddings?

Yes, of course! Individual steamed Christmas puddings can be made in small steamers, china bowls, mugs, soup mugs, ramekins, soufflé dishes, teacups (but not good bone china) – pretty much anything that can take the heat of boiling water and be firmly covered with foil or a pudding cloth. 

You can also make smaller boiled puddings in fabric, but keep in mind that making really small puddings is difficult since there is too much cloth in relation to pudding. The minimum steaming or boiling time is an hour, but keep in mind that this isn’t enough time for the ingredients to deepen, so don’t anticipate your tiny puddings to look as rich and dark as their larger cousins.

Is it possible to produce a Christmas pudding that isn’t alcoholic?

Traditional Christmas pudding recipes call for wine, but if you prefer a non-alcoholic version, you might substitute fruit juice (apple, apricot, peach, grape, or cherry, for example) or even spiced tea. However, instead of adopting a classic recipe, look for an alcohol-free Christmas pudding recipe.

Is it possible for me to prepare a gluten-free Christmas pudding?

You certainly can! Try this gluten-free Christmas pudding recipe with gluten-free breadcrumbs (it’s also booze-free) if you have a coeliac in the family.

Why not make a vegan Christmas pudding?

If you or someone in your family is vegetarian and refuses to consume suet, seek for a recipe that substitutes butter or margarine, such as this recipe for individual Christmas puddings.

When do you think I’ll be able to start?

The pudding can be made up to three months ahead of time and kept refrigerated, or frozen for up to a year. Remove the pudding from the steamer and wrap it in plastic wrap before storing it if it was made in an aluminium steamer.

Can I use butter instead of suet in this recipe?

It’s best if you don’t. Suet is an extremely hard fat that melts slowly through a mixture while cooking, whereas butter melts rapidly and easily. They are two different types of fats that should not be used interchangeably. 

Fresh suet is different from packaged suet since it has a lot of starches added to it. Fresh suet should be ordered from a butcher (order double the amount to end up with the quantity the recipe specifies). Remove all connective tissue, then finely grate the suet and rub it into the flour using your fingertips.

To learn more about why Christmas pudding go moldy here


In this article, we answered the question “Why did my Christmas pudding go moldy?” and we discussed how to reheat boiled pudding?



Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.