Christmas pudding is a must have dessert on Christmas day, serve with brandy butter for the perfect festive treat!

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You Will Need
This recipe makes 2x 2lb/900g  plus 1x 1lb/450g puddings
225g Sultanas
225g Raisins
225g Currants
100g Prunes (ready to eat or soaked) chopped
75g Mixed Candied Peel
50g Almonds chopped
225g Soft Dark Brown or Molasses Sugar (06843004)
225g Shredded vegetable Suet
150g Fresh White Breadcrumbs
1 Large Cooking Apple peeled, cored and grated/chopped
1 Carrot peeled and grated
Rind and Juice of 1 Lemon
125g Plain Flour (06843008)
1 Level tsp Nutmeg
½ tsp Cinnamon
3 Eggs
3 Tbps Brandy
2 Tbps Black treacle

Place all ingredients except eggs/brandy/black treacle, into a large mixing bowl. Mix well together.

Whisk eggs and brandy together and add to mixture. Stir in black treacle.

If time allows, leave to stand for a few hours, preferably overnight.

Butter the basins and place a circle of baking parchment into the base of each.  

Preparing your basins

Divide the mixture between the basins, leaving a 1” headspace and smooth the tops.

Cut a large double layer circle of greaseproof paper to fit the basins (minimum of 13/14”).  Make a pleat in the paper and cover the puddings, tying with string around each one.  It is a good idea to then tie another piece of string over the top as a handle to enable easier removal from the pan.

To Cook

Cook in one of two ways-

1. In a steamer with simmering water underneath or

2. In a large heavy based saucepan/preserving pan, with the basins standing on a base such as a saucer, and the water coming two thirds up the sides. Cover with lid of pan.  Replenish water from time to time.

Cook for 5 hours.

Remove from steamer/pan and cool completely. Cover with foil until use.

Decorate with a spring of holly and serve with brandy butter.

Top Tips

If made in advance of Christmas, store in a cool dark place. 

These puddings will keep for 4-6 months, and the flavour will improve if made 2 months before.  

There is no need for freezing.

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