Christmas Pudding

Traditional Christmas Pudding

This is a family favourite and it has been passed down through the generations.          It is a ‘must have’ Christmas recipe.


Dry Ingredients:

75g white breadcrumbs
45g plain flour
110g dark brown sugar
110g sultanas
110g raisins
110g currants
50g nibbed/chopped almonds
50g chopped cherries
50g loosely packed mixed peel

½ teaspoon nutmeg
½ to 1 teaspoon mixed spice
pinch of salt


Additional Ingredients:

110g melted butter

Grated zest and juice of 1 lemon

4 tablespoons brandy
2 eggs


The day before you make the pudding, if time allows, put the sultanas, raisins, currants, cherries and mixed peel in a large mixing bowl. Drizzle with the brandy and mix well. Cover and leave to soak overnight.

Next day add in the flour, breadcrumbs, sugar, almonds, salt and spices to the soaked fruit and mix well to combine.

Add lemon rind, juice, melted butter and eggs and mix well.
Place in a well-greased 2lb pudding bowl
Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top.


Place the pudding bowl into a large sauce pan half filed with water.

Bring the water to the boil and then reduce to a very gentle simmer.
Simmer for six hours, making sure that the water does not boil off.

Top up with some additional water if required.

After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
When cold, re-cover as before with fresh paper and store till needed.

On Christmas morning, you can reheat the pudding either in the microwave or you can steam for in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through.
Serve with brandy butter



Additional Notes:

Nowadays I tend to use Melted Butter instead of suet so that the pudding can be eaten by all the members of the family-especially vegetarians. It will still be as moist so don’t panic!!


Brandy Butter:

110g/4oz butter-softened-not melted.

50g/2oz icing sugar

50ml/2floz brandy.


Mix all ingredients together until thoroughly combined.