Photo of Individual Christmas puddings by WW

Individual Christmas puddings

Points® value
Total Time
1 hr 5 min
20 min
45 min
Classic Christmas pudding—aka figgy pudding—is an admittedly delicious but rather involved recipe that includes a long cook time, lots of dried fruits and nuts, and suet (a type of solid animal fat). It’s not exactly light fare. This version, however, fits into your healthier eating plan by starting out pre-portioned, using just a small amount of sugar, relying on wholewheat bread and flour, and using an egg to bind the ingredients together instead of suet.


Calorie controlled cooking spray

4 spray(s)

Freshly squeezed orange juice

125 ml

Dark soft brown sugar

35 g

Dates, dried

8 individual, chopped

Dried Fig

3 individual, chopped

Calorie Controlled Brown Bread

2 slice(s)

Wholemeal Flour

30 g

Mixed Spice

1 teaspoon(s), level

Baking powder

¼ teaspoon(s), level


2 tablespoon(s)


1 zest(s) of 1

Egg, whole, raw

1 large, raw, lightly beaten


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and mist a 6-hole muffin tin with cooking spray. Bring a kettle of water to a boil.
  2. In a small saucepan, combine the orange juice, sugar, dates, and figs. Bring the mixture to a boil over medium-high. Reduce the heat to low and simmer for 5 minute or until the fruit is softened and most of the liquid has been absorbed. Remove from the heat and cool slightly.
  3. Blitz the bread in a food processor until fine breadcrumbs form. In a bowl, stir together the breadcrumbs, flour, mixed spice and baking soda.
  4. Stir the brandy and orange zest into the fruit mixture in the saucepan. Gradually stir in the egg, then stir in the breadcrumb mixture. Divide the mixture evenly among the prepared muffin-holes. Cover the tray tightly with foil and place inside a sheet pan. Place the pans on the oven rack; carefully pour hot or boiling water into the sheet pan until it’s about halfway full. Bake for 40 minutes, or until a wooden skewer inserted in the centre comes out clean.
  5. Remove the pan from the oven and take off the foil; run a small, thin knife or spatula around each pudding. Invert the puddings onto plates to serve.