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Christmas Pudding Recipe

Christmas Pudding

You either love it or hate it, but Christmas Pudding is one of those traditions that is well worth the effort ( for those lovers of it!).


225g/8oz golden caster sugar
225g/8oz vegetarian suet
340g/12oz sultanas
340g/12oz raisins
225g/8oz currants
120g/4oz chopped candied peel
120g/4oz plain flour
120g/4oz fresh white breadcrumbs
60g/2oz flaked almonds
Zest of 1 lemon
5 eggs, beaten
1 level tsp ground cinnamon
1 level tsp mixed spice
1 level tsp freshly grated nutmeg
Pinch of salt 150ml/5fl oz brandy or rum.


  1. Mix together all the dry ingredients. Stir in the eggs and brandy and mix through well.
  2. Turn the mix into 4×1 pint or 2×2 pint lightly-greased pudding basins.
  3. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.
  4. Make a string handle from one side of the basin to the other so it’s easier to pick the basin out of the pan after cooking.
  5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time if necessary.
  6. If you don’t have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
  7. Cool.
  8. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.

To serve the pudding on Christmas Day, steam for 2 hours and serve with brandy butter, rum sauce, cream or home-made custard.

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