The Secret to the Perfect Christmas Pudding

The Secret to the Perfect Christmas Pudding

According to experts, the secret to Christmas Pudding perfection is to heat it to precisely 71°C. If it gets hotter than 89°C the sugar within the fruits in the pudding start to caramelise and no matter how luxurious its ingredients, your precious pud will taste bitter.

A few years ago, achieving this level of accuracy in the home kitchen would have seemed impossible. Thanks to the versatile SuperFast Thermapen digital food thermometer, which you may already be using to check the turkey’s safely cooked, it’s also easy to keep an eye on your Christmas pudding.


Carole Taylor of the Ultimate Plum Pudding Company supplies puddings to Fortnum & Masons and Harvey Nichols.  She’s been cooking Christmas Puddings for thirty years and uses her British-made Thermapen to ensure that each one is perfectly cooked.

Carole says, “People often don’t realise how important temperature is in ensuring that they maximise the flavour and texture of their Christmas pudding.”


“Most of us, including me, use the microwave to cook their pudding.  However they’re often are just whacked in on ‘high’ for a few minutes until they look cooked.”

“Quite frankly overcooking Christmas puddings kills the flavour and that’s a shame after all the effort and wonderful ingredients that I’ve put into it!”

“Just follow the instructions carefully, make sure that you have the wattage of your microwave right and check the temperature of your pudding frequently with a Thermapen.”


Great for all meat dishes, baking and jamming the Thermapen is available in a range of exciting colours and comes with a two year guarantee.

For more information on Carole’s Christmas Puddings visit

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