Christmas pudding

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Prep time:

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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


  1. Mix the dry ingredients well with your hands in a large basin.
  2. Mix in the rind and liquids and beat together with a wooden spoon.
  3. 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.
  4. Cool, then remove wrappings and replace with new ones. Store until Christmas.
  5. 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.
  6. When ready to serve, heat the brandy in a saucepan, pour over the pudding and set alight.

Additional Information

  • cake

  • Make Ahead

  • Kids can help

  • Christmas

  • Cake/Dessert

  • Dairy Free

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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.