Dessert

Christmas Pudding Buns Recipe

ByBen Miller February 6, 2026February 6, 2026

Introduction

These Christmas pudding buns are a delightful twist on classic festive flavors, wrapped in soft, fluffy bread. Perfect for using up leftover Christmas pudding, they offer a sweet, spiced filling inside tender buns that make a cozy treat any time of day.

A group of twelve shiny golden brown cinnamon rolls arranged closely in a 3 by 4 grid on a gold cooling rack. Each roll has visible dark brown cinnamon swirls spiraling from the center to the edges, with a soft, slightly puffy dough base showing at the bottom and sides. One cinnamon roll is slightly pulled away from the group at the bottom left corner, showing its thick, fluffy layers and glossy top. The scene is set on a white marbled surface with a glass of amber liquid and a small candle holder nearby. photo taken with an iphone --ar 4:5 --v 7

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 20g flour, 60ml milk, and 30ml water in a small saucepan over medium heat until it thickens into a paste. Set aside to cool to room temperature.
Step 2: Warm 125ml milk gently until just warm and stir in the yeast until combined.
Step 3: In a stand mixer bowl fitted with a dough hook, mix 350g flour, caster sugar, and 1 tsp salt. With the mixer running, add the egg, cooled tangzhong, and warm milk with yeast. Knead for 2 minutes.
Step 4: Add the softened butter a little at a time while kneading. Continue kneading for 7-8 minutes until the dough is soft, elastic, and slightly sticky.
Step 5: Form the dough into a ball, place in a lightly oiled bowl, cover, and prove for 2 hours until doubled in size, or chill overnight for at least 12 hours for easier handling.
Step 6: Line a 20 x 30cm high-sided baking tin with parchment. To make the filling, combine crumbled Christmas pudding, brown sugar, mixed spice, softened butter, orange zest, and a large pinch of salt in a bowl. Beat to combine thoroughly.
Step 7: Roll the dough on a floured surface to a 30 x 45cm rectangle. Spread the filling evenly over the surface to the edges.
Step 8: Roll the dough lengthwise into a log, brushing off excess flour while rolling. Trim the ends if desired, then cut into 10-12 equal buns using a sharp serrated knife to avoid squashing.
Step 9: Arrange the buns snugly in the prepared tin. Cover and prove in a warm spot for 30-45 minutes until doubled in size.
Step 10: 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.
Step 11: Mix golden syrup with 2 teaspoons boiling water. Brush the glaze liberally over the hot buns. Cool in the tin on a wire rack until just warm.

Tips & Variations

Chilling the dough overnight makes it easier to roll and cut without squashing the buns.
Use any leftover festive pudding, or substitute with dried fruits soaked in brandy for a different filling.
Brush with melted butter instead of golden syrup for a less sweet, buttery finish.

Storage

Store the buns in an airtight container at room temperature for up to three days. To reheat, warm gently in the oven or microwave until just soft and warm.

How to Serve

A group of twelve golden-brown cinnamon rolls arranged neatly in a 3x4 grid on a gold cooling rack, with a rich, sticky glaze shining over the dark cinnamon swirls inside each roll. One cinnamon roll is slightly pulled away from the group on the left, showing its soft, fluffy texture with visible layers of baked dough and cinnamon filling spiraled inwards. The scene is set on a white marbled textured surface with a sparkling amber drink in a clear, patterned glass behind the rolls, a small lit candle in a glass holder on the right, and a gold star decoration near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dried yeast?

Yes, you can substitute fresh yeast, but use about twice the amount (around 14g) and dissolve it in the warm milk before mixing. Adjust proving times as needed.

Can I freeze these buns?

These buns freeze well. Wrap them tightly once completely cool and freeze for up to one month. Thaw at room temperature and warm before serving.

Ben Miller