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    Classic Christmas pudding

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    Classic Christmas pudding

    • Preparation time: 20 minutes
    • Cooking time: 6 hours to 8 hours

    Serves: 12


    2 x 150g packs Waitrose LOVE Life Berry Mix
    100g currants
    50g mixed peel
    175ml Three Barrels French Brandy VSOP
    100g plain flour
    1 tsp baking powder
    125g fresh white breadcrumbs
    175g dark brown muscovado sugar
    ½ tsp ground cinnamon
    ½ tsp ground nutmeg
    Grated zest 1 lemon or orange
    150g shredded vegetable suet
    1 Bramley cooking apple, peeled and coarsely grated
    50g blanched almonds, roughly chopped
    3 medium Waitrose British Blacktail Free Range Eggs
    Butter, for greasing


    1 Place the dried fruit and mixed peel in a large glass bowl. Pour over the brandy, mix well, cover and place in the fridge to soak overnight.

    2 In a large bowl, mix together the flour, baking powder, breadcrumbs,
    and any remaining juices. Add the beaten eggs and stir until well mixed.

    3 Lightly butter a 1.2-litre pudding basin and place a disc of baking parchment in the base. Spoon in the mixture, cover the top with 2 sheets of baking parchment topped with a double layer of foil and tie in place with string. Remember to tie on a handle with string to make lifting out of the pan easy.

    4 Place the pudding in a large pan and pour hot water from a kettle halfway up the sides. Cover and steam for 6 hours, topping up with hot water from time to time.

    5 Lift the pudding bowl from the pan and leave to cool completely. Remove the foil and baking parchment and cover with fresh sheets. Store in a cool, dark place for up to 6 weeks.

    6 To reheat, steam for 2 hours as before until piping hot, then invert the pudding onto a large plate to serve.

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    Cook’s tip
    To flame the pudding, warm 100ml Three Barrels French Brandy VSOP in a small saucepan but don’t allow it to boil. Pour it over the pudding and, keeping it at arm’s length, quickly ignite.



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    5 stars