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    Christmas Pudding 2007

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    Christmas Pudding 2007

    This deliciously rich Christmas pudding is easy to make. Served with brandy cream, it will be the perfect finale to your festive lunch.

    • Vegetarian
    • Christmas
    • Preparation time: Prepare 20 minutes, plus overnight soaking
    • Cooking time: 6 minutes to 9 minutes
    • Total time: Up to 9 hours, plus overnight soaking 25 minutes

    Serves: 8


    • ½ x 250g pack Waitrose Wholesome Plum Medley
    • 2 tsp mixed spice
    • 50g almonds, chopped
    • 200g light brown muscovado sugar
    • 100g butter, softened
    • 2 large eggs, beaten
    • 100g Waitrose Wholesome Soft d’Agen Prunes
    • 400g Waitrose Wholesome Vine Fruit
    • 3 tbsp brandy
    • Zest and juice of 2 oranges
    • 75g fresh white breadcrumbs
    • 75g plain flour


    1. Chop the dried plums and prunes into small pieces, about the size of a sultana. Place with the vine fruits in a large bowl. Pour over the brandy, orange juice and zest, mix well and cover. Leave overnight until the liquid is absorbed.
    2. Add remaining ingredients and beat until well combined.
    3. Grease a 1.2 litre pudding basin and line the base with non-stick baking parchment. Spoon the pudding mixture into the basin. Cover with a pleated piece of buttered foil (the fold allows for expansion), with the buttered side towards the pudding. Fold the foil over the edge of the basin and tie with kitchen string so no steam can escape. Make a string handle to lift the hot basin out of the pan.
    4. Place the basin in a steamer, then put the steamer on top of a saucepan filled with cold water. Alternatively, put an upturned heatproof saucer in the bottom of a deep saucepan and stand the basin on top. Pour cold water into the saucepan so it comes halfway up the basin.
    5. Bring to the boil, then simmer for about 5 hours for a light pudding or about 8 hours for a darker one. Remember to check the water level regularly as it will need to be topped up with hot water to prevent it from boiling dry.
    6. Allow pudding to cool, then discard foil and replace with a new piece. Store in a fridge or freezer for up to a month.
    7. To reheat the pudding on Christmas Day, steam or simmer in water for 1½ hours until piping hot. Turn out on to a plate and decorate with sugared fruit and holly leaves. Serve with Waitrose Select Farm Pourable Brandy Cream.

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    Serving tips

    If you would like to flambé your pud with brandy, go to waitrose.com/christmashowto for a video clip.


    Average user rating

    4 stars