7 Boozy Puddings to Make This Holiday Season

November 20, 2023 by Helena Lombard

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What are boozy puddings?

There’s a lot to worry about during the holidays and a lot to get done. Before you know it, the holiday is over. And because you are the hostess with the mostess (they all say it, so it must be true), you are left exhausted and desperately counting the days you have left before returning to the rat race. We know, it’s ironic—but here we are.

To help, The Mixer’s compiled a list of the best and, most importantly, easiest puddings you can make. There’s no need to channel your inner Mary Berry; these recipes are refreshingly simple yet packed with delicious boozy flavors. Keep these recipes for indulgent winter weekends with friends or to make your festive season a breeze.

With that said, put on your apron and pour yourself a drink. It’s time to get creative.

1. Boozy banana pudding

Three glass jars filled with layered boozy banana pudding, festive setting

There’s a long way to make this recipe. And there’s a shortcut. We’ve given you the easy version that uses instant pudding as the ultimate hack. This recipe calls for salted caramel whiskey, which can be hard to find. Use our recipe for the homemade version — and if you can’t be bothered, use a good-quality rum as your alcohol base instead. 


  • 230g Instant vanilla or caramel pudding 
  • 2.5 Full fat milk 
  • 180ml Salted caramel whiskey or rum 
  • 250g Squirty cream  
  • 2 Bananas, peeled and sliced 
  • 250g Crushed vanilla wafers, plus extra whole ones to garnish  
  • Chocolate shavings to garnish


  1. Whisk together the instant pudding, milk and alcohol of choice until thickened, then pop it into the fridge to set for 10 minutes – or as long as needed.
  2. Grab 6 lowball glasses, then create layers of pudding, whipped cream, banana slices and crushed wafers. 
  3. Repeat these layers one more time, then add a final layer of whipped cream. 
  4. Arrange wafers and bananas over the top. 
  5. Pop the puddings back into the fridge, then sprinkle over flaked chocolate just before serving.   

2. Boozy bread pudding

Boozy bread pudding fresh out of the oven served with a jug of creme anglaise

Rum and raisin are a classic pair, and they work together harmoniously in this decadent boozy bread pudding.  


  • 170g Demerara sugar  
  • 3 Cups full fat milk 
  • 60ml Appleton Estate 12-Year-Old Rum 
  • 5 Fresh organic eggs, at room temperature  
  • 1.5 Teaspoons ground cinnamon  
  • 1 Teaspoon vanilla extract 
  • ½ Teaspoon salt  
  • 1 Cup sultanas 
  • ½ Cup toasted pecan nuts (optional) 
  • 10 Croissants, cut into cubes 


  1. First up, get that oven on and preheat it to 190°C. 
  2. While that’s warming up, grease a large oven-friendly dish (or whatever dish you have on hand that will be big enough).
  3. Now, grab a large mixing bowl and add the demerara sugar, rum, eggs, vanilla, cinnamon and salt.
  4. Using an electric hand mixer, whisk everything until light and creamy.
  5. Fold in the raisins and nuts.
  6. Add the chunks of croissants and give the whole thing a good mix.
  7. Pour the mixture into the greased dish, then pop it into the oven to bake for around 40 minutes (or until puffed and golden).
  8. While the pudding is baking, add the cream, brown sugar, salt, rum and butter to a saucepan.
  9. Cook over a medium heat, and when it starts bubbling around the edges, scoop a few spoons of the mixture into a cup with flour and mix it to form a paste. 
  10. Add the paste to the butter sauce and whisk vigorously to combine. 
  11. Simmer until thickened, then take it off the heat. 
  12. Generously drizzle over the pudding and serve.

3. Boozy chocolate pudding 

Boozy chocolate pudding served with vanilla ice cream in a festive dinner setting

For the pudding

  • 100g Unsalted butter  
  • 250g Self-raising flour  
  • 140g Caster sugar  
  • 50g Cocoa  
  • 1 Teaspoon baking powder 
  • 3 Fresh eggs  
  • 200ml Irish cream liqueur  
  • 50ml Full fat milk  
  • 100g Roughly chopped milk chocolate  
  • Icing sugar for dusting  
  • Vanilla ice cream to serve  

For the sauce  

  • 200g Muscovado sugar  
  • 25g Cocoa  
  • 1 1/3 cups Boiling water 


  1. Pre-heat oven to 180°C. 
  2. Grease a baking dish and set aside. 
  3. Add the flour, sugar, cocoa, baking powder and a pinch of salt to a large bowl 
  4. In a separate bowl, whisk together the butter, liqueur, eggs and milk 
  5. Add the wet ingredients to the dry ingredients and mix until smooth. 
  6. Stir through the chocolate chunks then transfer the mixture to the baking dish. 
  7. Make the sauce by mixing the cocoa, water and sugar, then pour it over the chocolate pudding batter.  
  8. Pop into the oven and bake for 30 minutes, or until the top of the pudding is firm and slightly crispy. 
  9. Dust with icing sugar and serve with scoops of vanilla ice cream, fresh strawberries and extra Irish cream liqueur on the side.  

4. Boozy pudding cups

Boozy chocolate pudding cups topped with whipped cream and chocolate shavings

Boozy pudding cups are possibly our favourite holiday hack this season. All you need are a few ingredients and 10 minutes to add a dash of fun to your normal pudding business. This recipe uses Irish cream and vodka as its alcohol base, but you can play around and use any of your favourite liqueurs instead. We especially love using chocolate and coffee liqueur—it’s a winning combination. You can also swap out the instant chocolate pudding with a vanilla or caramel flavour.  


  • 1 Packet instant chocolate pudding mix  
  • 180ml Full fat milk  
  • 60ml SKYY Vanilla Vodka  
  • 120ml Irish cream liqueur  
  • 236ml Squirty cream  
  • Chocolate shavings and raspberries to garnish  


  1. Mix together the instant pudding and milk until properly combined. 
  2. Whisk through the vodka and liqueur.  
  3. Fold in the cream.  
  4. Divide into 6 individual servings and pop into the fridge to set. 
  5. Top with extra whipped cream then garnish with chocolate shavings and raspberries just before serving.  

5. Boozy sticky toffee pudding 

Boozy sticky toffee puddings with ice cream in a festive dinner setting

This indulgent treat takes the beloved sticky toffee pudding to a whole new level by infusing it with a generous dose of whiskey.  

For the batter 

  • ½ stick Butter 
  • 64g Granulated sugar  
  • 32g Brown sugar 
  • 2 Fresh eggs, at room temperature  
  • 2 Teaspoons vanilla extract  
  • 1 Teaspoon baking soda  
  • 250g self-raising flour 
  • ½ Cup warm water  
  • 225g Chopped dates 

For the sauce  

  • 2 Cups heavy cream 
  • 1 Stick unsalted butter  
  • ½ Cup golden syrup  
  • 1 Cup sugar 
  • 1 Teaspoon vanilla extract  
  • 3 Tablespoons Wild Turkey 101 Bourbon or good-quality dark rum  


  1. Pre-heat oven to 180°C. 
  2. Grease a baking dish, and set aside.
  3. In a large mixing bowl, cream the butter and sugars until light in texture and colour.  
  4. Add the eggs, one at a time, whisking as you go, then add the vanilla. 
  5. Add the flour, baking soda and warm water. 
  6. Mix again, but be careful to not overdo it 
  7. Fold in the dates then scrape the batter into the baking dish.  
  8. Bake for 30-40 minutes then set aside to cool slightly.  
  9. Next, make the sauce by combining the sugar, syrup butter and cream in a saucepan over a low heat. 
  10. Gently Simmer for about 5 minutes, then remove the sauce from the heat and stir through the vanilla and whiskey (or rum). 
  11. Serve the pudding with the sticky boozy sauce drizzled over the top and whipped cream or ice cream on the side.  

6. Bourbon brioche pudding

Bourbon and brioche pudding served with ice cream

Bourbon and brioche anyone? Don’t mind if we do! This recipe takes the traditional bread pudding and transforms it into a boozy delight that everyone will love.

  • 120ml Wild Turkey 101 Bourbon 
  • 125g Raisins  
  • 500g Toasted brioche, cubed  
  • 1/3 Cup chopped pecans  
  • 4 Fresh eggs, at room temperature  
  • 2 Cups heavy whipping cream  
  • 1 Teaspoon vanilla extract  
  • 1 Teaspoon ground cinnamon  
  • ½ Teaspoon nutmeg  
  • 1 Pinch salt  
  • Whipped cream to serve  


  1. Preheat the oven to 190°C. 
  2. Add the raisins to a bowl then add half of the bourbon and leave to soak for 10 minutes.  
  3. Add the cubed brioche to a greased baking dish then sprinkle over the chopped pecans and soaked raisins along with the bourbon. 
  4. Next, whisk together the eggs, cream, sugar, spices and remaining bourbon.  
  5. Once properly combined, pour it over the bread and set aside for about 15 minutes to let the bread soften. 
  6. Pop it into the oven and bake for around 30-40 minutes until the pudding is puffed and golden.  
  7. Serve with a dusting of icing sugar and freshly whipped cream.  

7. Boozy Christmas pudding

Traditional boozy Christmas pudding

This recipe is from the Royal Family’s chef and rumour has it that this used to be the queen’s favourite Christmas pudding—and who wouldn’t want to know what a pudding fit for a queen tastes like? 


  • 250g Raisins
  • 250g Currants
  • 185g Sultanas
  • 150g Mixed peel
  • 250g Suet
  • 250g Breadcrumbs
  • 90g Flour
  • 12g Mixed spice
  • 2 Fresh eggs
  • 180g Demerara sugar
  • 275ml Beer
  • 40ml Dark rum
  • 40ml Brandy 


  1. Add all dry ingredients to a large mixing bowl and give them a good stir. 
  2. Add the eggs and all the liquid ingredients and stir again. 
  3. Grease your pudding tins (or one large dome bowl) and add the mixture. 
  4. Cover each tin or the bowl with a sheet of grease-proof paper. 
  5. Pop the pudding into a large pot or saucepan, and add water up to ¾ mark of the pudding. 
  6. Cover the pot with foil and place on a medium –low heat. 
  7. Steam the pudding for about six hours, adding more water as needed.  
  8. Remove from heat and allow to cool. 
  9. Wrap the pudding up and store them in a cool, dark place until Christmas.  

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