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    Christmas Pudding (for 6)

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    Christmas Pudding (for 6)

    This is the pudding we'll be eating this Christmas, just as we have done every year for nigh on a decade. As figgy puddings go, it's light and has a particularly good flavour. I love the slight crunch of the fig seeds, and the darkness that a shot of rich, black, full-tasting stout brings to the pudding.

    • Christmas
    • Preparation time: 30 minutes
    • Cooking time: 7 hours, plus 2 hours on christmas day
    • Total time: 9 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 6


    • 150g brown or white breadcrumbs
    • 75g dried apricots, chopped
    • 50g dried figs, chopped
    • 100g currents
    • 125g seedless raisins
    • 100g sultanas
    • 50g candid peel, chopped
    • 50g almonds, chopped
    • 100g muscovado sugar
    • 125g suet
    • Pinch salt
    • ½ tsp mixed spice
    • ½ tsp ground cinnamon
    • Pinch nutmeg, freshly grated
    • ½ orange zest and juice
    • ½ lemon, zest and juice
    • ½ eating apple, peeled and grated
    • 2 medium eggs, lightly beaten
    • 75ml stout
    • 75ml milk
    • 2 tbsp brandy
    • Butter for greasing moulds


    1. Mix all the dry ingredients thoroughly. Add the wet ones and mix well with your hands. Spoon the mixture into a well greased 1.2 litre pudding basin. Cover with a square of greaseproof paper, and over that a square of foil. Tie tightly into place with string, leaving long ends of string trailing. Loop one of these over the pudding basin and slide underneath the taut string on the other side, then bring up a knot with the other end to form a handle for lifting the pudding out of the water. Leave overnight before cooking.
    2. Stand the pudding in a deep heavy-based pan. Pour enough boiling water to come about halve way up the sides. Cover the pan and simmer for 7 hours, topping up the water as necessary. Cool and re-cover with greaseproof paper and foil and store in a cool, dry place. To reheat them at Christmas, steam again for 2 hours.

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    Drinks recommendation

    Sweet sherry or fortified dessert wine.


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