Maltesers Christmas pudding recipe

(2036 ratings)

This delicious Malteaser covered chocolate pudding is the perfect alternative to old fashioned Christmas pudding. Sure to be a hit with younger guests.

Maltesers Christmas pudding
(Image credit: TI Media Limited)
  • healthy
Preparation Time15 mins plus decorating
Cooking Time50 mins
Total Time1 hours 5 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories401 Kcal20%
Sugar36.1 g40%
Fat20.6 g29%
Saturated Fat12.2 g61%
Salt0.45 g
Protein6.3 g13%
Carbohydrates47.4 g18%
Salt0.45 g

It takes just 45 minutes to bake this impressive Maltesers Christmas pudding. It’s also booze-free, making it an excellent choice for the whole family at Christmas.

This delicious Maltesers-covered chocolate pudding is the perfect alternative to old-fashioned Christmas pudding (opens in new tab). Kids, in particular, will love the taste of this chocolatey extravaganza, which still looks just as festive as the original. This is actually more of a rich chocolate cake than a classic steamed pudding, but the gorgeous design means it will still look impressive at your Christmas table.


  • 125g self-raising flour
  • 125g golden caster sugar
  • 125g butter, softened
  • 40g cocoa
  • 1/2tsp baking powder
  • 3 eggs
  • 6tbsp chocolate buttercream
  • 300g Maltesers
  • 100g white chocolate, melted
  • 5 glacé cherries
  • 1tsp edible red glitter
  • 1 bay leaf




  1. Heat the oven to 180C. Tip the flour, sugar, butter, cocoa, baking powder and eggs into a bowl and mix for 5 mins, until light and smooth. Spoon into a lined pudding basin and bake for 45 mins, or until a skewer comes out clean. Set on a wire rack to cool.
  2. Turn the cake out onto a serving plate and allow to cool completely. Cover with buttercream. Decorate with Maltesers and drizzle over the melted chocolate.
  3. Toss the cherries in glitter, put on top of the cake and garnish with the bay leaf.

Top tips for making this Maltesers Christmas pudding

Top with cake sparklers just before serving. Store leftovers in an airtight container or cake tin and eat within two days.

You might also like...

Figgy pudding (opens in new tab)

Plum pudding (opens in new tab)

Vegan Christmas pudding (opens in new tab)

Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.