Christmas Pudding

This mixture is easy to make, it does have quite a few ingredients and takes some time to prepare.


110g ready-shredded suet

50g self raising flour

100g white breadcrumbs

1 tsp ground mixed spice

1/2 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

250g soft dark brown sugar

130g sultanas

130g seedless raisins

250g currants30g mixed candied peel, chopped

25g skinned and chopped almonds

1 small cooking apple, grated

Grated zest 1/2 large orange

Grated zest 1/2 large lemon

150ml Guinness

2 large eggs, lightly beaten

You will also need

£1 coin wrapped in greaseproof paper

1.2L pudding basin, lightly greased


  1. The day before, mix the suet, flour, breadcrumbs, spices and sugar in a bowl. Mix through the dried fruit, mixed peel, almonds, apple and the zests. 
  2. Mix in the Guinness and eggs, cover and leave over night for the flavours to develop.
  3. The next day, mix the mixture thoroughly allowing everyone at home to make a wish as they stir, and add the coin.  Pour the mixture into the greased basin and cover with greaseproof paper and a sheet of foil. Secure tightly with some string (you will need another set of hands to get the knot really tight), and tie a piece of string from one side to the other to make a handle.
  4. Bring a large saucepan of water to the boil and place an old saucer in the bottom to act as a trivet, reduce to a simmer and place the pudding on top and the lid on the pan. Simmer for 8 hours topping up the water as required from a boiling kettle. 
  5. When steamed, leave to cool in the pan overnight. Replace the greaseproof paper and foil. Leave in a cool and dark place (some suggest under the bed!) until Christmas Day.

To re-heat

  1. Re-steam the pudding for only 2 hours.
  2. Turn out onto a plate, pour the alcohol on top, bring to the table and set alight. Serve with brandy cream.
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