Christmas Pudding Buns Recipe
Introduction
These Christmas pudding buns are a delightful twist on traditional festive flavors, perfect for sharing over the holidays. Soft, spiced buns filled with crumbled Christmas pudding make for a cozy treat with a sweet syrup glaze on top.

Ingredients
- 125ml whole milk
- 7g sachet fast-action dried yeast
- 350g strong white bread flour, plus extra for dusting
- 50g caster sugar
- 50g unsalted butter, softened and cut into cubes
- Neutral-tasting oil (such as sunflower), for proving
- 2 tbsp golden syrup
- 20g strong white bread flour
- 60ml whole milk
- 70-100g leftover Christmas pudding, crumbled
- 40g light brown soft sugar
- ½ tsp mixed spice
- 120g butter, softened
- 1 small orange, zested
Instructions
- Step 1: Make the tangzhong by whisking together 20g strong white bread flour, 60ml whole milk, and 30ml water in a small saucepan over medium heat until thickened into a paste. Set aside to cool to room temperature.
- Step 2: Warm 125ml whole milk gently until just warm, then stir in the yeast until combined. In a stand mixer bowl, mix 350g strong white bread flour, caster sugar, and 1 tsp salt. With the dough hook running, add an egg, the cooled tangzhong, and the warm milk-yeast mixture. Knead for 2 minutes.
- Step 3: Gradually add the softened butter cubes and continue kneading for 7–8 minutes until the dough is soft, elastic, and slightly sticky. Shape into a ball, place in a lightly oiled bowl, cover, and proof for 2 hours until doubled in size, or refrigerate overnight for at least 12 hours.
- Step 4: Line a high-sided 20 x 30cm baking tin with baking parchment. For the filling, combine crumbled Christmas pudding, light brown sugar, mixed spice, softened butter, orange zest, and a large pinch of salt in a bowl. Beat until well mixed.
- Step 5: Roll the dough on a lightly floured surface into a 30 x 45cm rectangle. Spread the filling evenly over the dough up to the edges. Roll up lengthwise from the longest side into a log, trimming uneven ends if desired.
- Step 6: Using a sharp serrated knife, cut the log into 10–12 equal-sized buns, sawing gently to avoid squashing them. Arrange the buns snugly in the prepared tin, cover, and proof in a warm spot for 30–45 minutes until doubled in size.
- Step 7: Preheat the oven to 200°C (180°C fan)/Gas 6. Bake the buns for 25–30 minutes until deep brown and cooked through.
- Step 8: While baking, mix 2 tsp boiling water with 2 tbsp golden syrup. Brush the hot buns liberally with this glaze, then cool in the tin on a wire rack until just warm.
Tips & Variations
- For a richer flavor, try adding a handful of chopped nuts or dried fruits to the filling mixture.
- If you don’t have leftover Christmas pudding, substitute with a mixture of dried fruits soaked in a splash of brandy or orange juice.
- Chilling the dough overnight makes it easier to roll and cut without squashing the buns.
- Brush with melted butter instead of syrup for a less sweet glaze.
Storage
Store the cooled buns in an airtight container at room temperature for up to three days. To refresh, warm them briefly in the oven or microwave before serving to restore their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the Christmas pudding buns?
Yes, you can freeze the baked buns once completely cooled. Wrap them individually in cling film and place in a freezer-safe container for up to one month. Thaw at room temperature and warm before serving.
What is tangzhong, and why is it used?
Tangzhong is a cooked flour and water paste that helps keep bread soft and fresh longer. It improves the texture and moisture retention in these buns, making them wonderfully tender.
PrintChristmas Pudding Buns Recipe
Delight in festive flavors with these Christmas pudding buns, featuring a soft, enriched dough swirled with crumbled leftover Christmas pudding, spiced butter, and orange zest. Perfectly tender and glazed with golden syrup, these buns offer a cozy holiday treat with a beautifully caramelized finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including proving) or 12+ hours if chilling overnight
- Yield: 10–12 buns 1x
- Category: Baking
- Method: Baking
- Cuisine: British
Ingredients
Dough and Tangzhong
- 125ml whole milk
- 7g sachet fast-action dried yeast
- 350g strong white bread flour, plus extra for dusting
- 50g caster sugar
- 50g unsalted butter, softened and cut into cubes
- Neutral-tasting oil (such as sunflower), for proving
Filling
- 20g strong white bread flour
- 60ml whole milk
- 70–100g leftover Christmas pudding, crumbled
- 40g light brown soft sugar
- ½ tsp mixed spice
- 120g butter, softened
- 1 small orange, zested
Glaze
- 2 tbsp golden syrup
- 2 tsp boiling water
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 20g strong white bread flour, 60ml whole milk, and 30ml water over medium heat until thickened into a smooth paste. Remove from heat and allow to cool to room temperature.
- Activate the yeast: Warm 125ml whole milk gently in a saucepan or microwave until just warm (not boiling). Stir in 7g fast-action dried yeast until fully dissolved.
- Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, combine 350g strong white bread flour, 50g caster sugar, and 1 tsp salt. With the mixer running, add 1 egg, the cooled tangzhong, and the warm milk-yeast mixture. Knead for 2 minutes, then gradually add 50g softened unsalted butter in cubes. Continue kneading for 7-8 minutes until the dough is soft, elastic, and slightly sticky.
- First proofing: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and leave to prove in a warm place for 2 hours or until doubled in size. Alternatively, cover and chill in the refrigerator for at least 12 hours for easier handling and cutting.
- Prepare the filling: In a bowl, combine the crumbled leftover Christmas pudding (70-100g), 40g light brown soft sugar, ½ tsp mixed spice, 120g softened butter, the zest of 1 small orange, and a large pinch of salt. Beat well to evenly combine.
- Shape the buns: On a lightly floured surface, roll out the risen dough to a 30 x 45cm rectangle. Spread the pudding filling evenly over the dough, reaching the edges. Starting from the longest side, roll the dough up tightly into a log, brushing off any excess flour as you roll. Trim off uneven ends if desired, then use a sharp serrated knife to cut the roll into 10-12 equal-sized buns, carefully sawing through to avoid squashing.
- Second proofing: Arrange the buns snugly into a 20 x 30cm baking tin lined with baking parchment. Cover and leave to prove in a warm spot for 30-45 minutes until doubled in size.
- Bake: Preheat the oven to 200°C (180°C fan/gas mark 6). Bake the buns for 25-30 minutes until deep brown and cooked through.
- Glaze and cool: While the buns bake, mix 2 tbsp golden syrup with 2 tsp boiling water. Brush the hot baked buns liberally with the golden syrup glaze. Leave the buns to cool in the tin on a wire rack until just warm. Once fully cooled, store in an airtight container for up to three days.
Notes
- Chilling the dough overnight enhances flavor and makes it easier to handle.
- Use strong white bread flour for best structure and rise.
- Be gentle when cutting the buns to maintain their swirl and shape.
- Leftover Christmas pudding gives these buns rich festive flavor; adjust quantity to taste.
- Golden syrup glaze adds shine and sweetness but can be omitted if preferred.
Keywords: Christmas pudding buns, festive buns, holiday baking, leftover Christmas pudding recipe, sweet yeast buns

