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    Christmas Pudding 2008

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    Christmas Pudding 2008

    This recipe is easy to make ahead, too. Serve with brandy cream.

    • Christmas
    • Preparation time: 20 minutes plus overnight soaking
    • Cooking time: 6 minutes to 9 minutes
    • Total time: 6 hours 20 minutes to 7 hours 20 minutes plus overnight soaking 10 minutes


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


    1. Chop the pluots and prunes into pieces the size of a sultana. Place with the vine fruits in a large bowl. Pour over the brandy, orange juice and zest, then mix well and cover. Leave overnight until the liquid is absorbed. Add remaining ingredients and beat well.
    2. Grease a 1.2 litre pudding basin and line the base with a disc of 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 more easily.
    3. Place the basin in a steamer pan, over a saucepan filled with cold water. Alternatively, place 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.
    4. Bring to the boil. Simmer for 5 hours for a light pudding or 8 hours for a darker one. Check the water level regularly and top up with hot water to prevent the pan from boiling dry.
    5. Allow the pudding to cool, then discard the foil and replace with a new piece. Refrigerate or freeze for up to 1 month.

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    Cook's tips

    To reheat the pudding on Christmas Day, steam or simmer in water for 1½ hours until piping hot. Turn out onto a plate and decorate with sugared fruit and bay leaves. Serve with Waitrose Select Farm Pourable Brandy Cream. To watch videos clips on how to wrap, steam and flambé a Christmas pudding, visit waitrose.com/howto.


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