Christmas pudding

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Serves: 12

By personanongrata



  • 300g soft brown sugar

  • 1 orange zested

  • 1 lemon zested

  • 5 eggs beaten

  • 2 tsp ground mixed spice level

  • 150ml ale or stout

  • 250g currants

  • 125g candied peel

  • 250g sultanas

  • 300g suet fresh or dried

  • 250g raisins

  • 125g blanched almonds chopped

  • 300g white breadcrumbs

  • 125ml brandy or orange liqueur, or whatever you have in the cupboard


<ol> <li>Mix the dry ingredients well with your hands in a large basin.</li> <li>Mix in the rind and liquids and beat together with a wooden spoon.</li> <li>Divide between two buttered pudding basins of a litre capacity, cover with greaseproof paper and either tie in muslin or encase in foil and steam for 7 hours, topping up the water occasionally.</li> <li>Cool, then remove wrappings and replace with new ones. Store until Christmas.</li> <li>On Christmas Eve or morning, or any time before, steam again for a further 2-3 hours - the longer the steaming the darker the pudding will be.</li> <li>When ready to serve, heat the brandy in a saucepan, pour over the pudding and set alight.</li> </ol>

Additional Information

  • Dairy Free

  • Cake/Dessert

  • Christmas

  • Kids can help

  • Make Ahead

  • cake

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  • personanongrata 17/11/10 12:14

    November 21st is Stir-up Sunday, the latest time for making the pudding (as legend would have it!) Makes two 1 x litre puddings. Half the quantity for one pudding.