• Recipe Book
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Christmas Pudding

  • Ready in:
  • 30 minutes to prepare the mixture.Leave overnight and first steam of 4 hrs.
  • Serves:
  • 8
  • Complexity:
  • medium


  • 200g raisins
  • 200g sultanas
  • 250g currants
  • 100g chopped candied peel
  • 155g dried figs (roughly chopped)
  • 120g self raising flour
  • 120g grated/shredded suet
  • 60g fresh white breadcrumbs
  • 110g dark brown sugar
  • 1 teaspoon mixed spice
  • pinch salt
  • 1 orange (finely grated rind and juice)
  • 1 lemon (finely grated rind and juice)
  • a few drops of almond essence
  • 3 eggs (lightly beaten)
  • 550ml brown ale
  • 60g almonds (finely chopped blanched almonds)
  • Method

    Take a large mixing bowl and add all the ingredients, mixing very well. It will be quite a wet, loose mix.

    Cover and leave to stand in a cool place overnight.

    Grease 2 x 2 pint/1 litre pudding basins well.

    Give the mixture another good stir before dividing between the two pudding basins.

    Cover each basin with a circle of baking parcment cut to fit the top. it

    Now add a double layer of baking parchment, and either a  sheet of foil or better still an old table nakin or large square of cotton fabric.

    Tie these layers on securely with string. As tight as you can.

    It’s useful to also tie a piece of string across the top to make a handle.

    Place the puddings in a steamer (one for each pudding if you don't have a large steamer) and set over a saucepan filled with simmering water and steam for 4 hours.

    Check the water from time to time to prevent the pan from boiling dry.

    After 4 hours remove from the steamer and allow to cool. Remove the paper and cloth layer and replace with a fresh paper and cloth.

    Store in a cool place until Christmas Day. Repeat the streaming process, this time for 3 hrs.

    Serve with Brandy butter

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