Delicious Christmas Pudding

    8 hours 20 minutes

    This lovely Christmas pudding recipe has been in our family for four generations and is rich, moist and quite sticky, all the things a perfect Christmas pudding should be. We broke tradition by adding a few extra ingredients over the years but we still like to make it on "stir up Sunday" and we still stir from east to west.

    9 people made this

    Serves: 6 

    • 110g shredded suet, or butter
    • 55g self raising flour, sifted
    • 110g white breadcrumbs
    • 265g demerara sugar or raw sugar
    • 140g sultanas
    • 140g raisins
    • 140g currants
    • 1 orange, zested and juiced
    • lemon, zested and juiced
    • 160g glace cherries
    • 1 teaspoon mixed spice
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 2 eggs, beaten
    • 140ml brandy
    • 70ml stout

    Preparation:20min  ›  Cook:8hours  ›  Ready in:8hours20min 

    1. In a mixing bowl, combine the suet, flour, breadcrumbs, sugar, fruit and spices then mix well. In a separate bowl combine the eggs, brandy and stout then mix well. Add the liquid to the dry ingredients and stir. Cover the bowl with a plate and leave in the fridge overnight.
    2. The next day, grease a 1 litre pudding basin and add the pudding mixture. Cover with two sheets of pleated baking paper then cover with a sheet of foil and secure around the rim of the basin with kitchen string.
    3. Place on a trivet inside a large pan over a medium heat then pour in enough water to come half way up the side of the pudding basin. Cover, then simmer for 8 hours topping up the water when necessary. Remove from the pan and serve or store.

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