Christmas Pudding

An absolute must for Christmas Day! This Christmas Pudding recipe was provided by James St South

Difficulty medium
Preparation Time
Cooking Time
Servings 6-8
Main Ingredients
  • 110g Breadcrumbs
  • 225g Suet
  • 225g Ruscavado Sugar
  • 110g Flour
  • Pinch Baking Powder
  • 1teasp Mixed Spice
  • 1/2 teasp Nutmeg
  • 1/2teasp Cinnamon
  • 300g Currants
  • 300g Raisins
  • 200g Minced Prunes
  • 110g Mixed Peel
  • 2 Carrots, grated
  • 125ml Guinness
  • 25ml Rum
  • 5 Eggs, beaten
  • 1 tablesp Black Treacle
  • 55g Ground Almonds
  • 1 Orange Juice and zest
  • 1 Lemon Juice and zest
  • 3 apples skin off, grated/chopped
  • 2tablesp Golden Syrup
  • Pinch salt

Main Instructions
  1. In a mixing bowl, mix all the dry ingredients, stir in the eggs, rum and stout and mix well and leave overnight.
  2. Grease a 2 pint pudding basin and spoon the mix into the bowl and place a round parchment on top and secure with string, useful when lifting in and out of pot.
  3. To steam, place an upturned bowl in a large pot and cover the bottom of your pot with water, you want to steam the pudding not cook it so it is important for your pudding bowl mix to sit raised from the bottom of the pot. At the restaurant we use a brick.
  4. On a medium heat steam the pudding for 2 hours constantly topping up with water and ensuring the lid is securely in place.
  5. Once cooked, let cool and clingfilm up and place in a cool cupboard ready for use on Christmas day.
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