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    Josceline Dimbleby's Christmas Pudding

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    Josceline Dimbleby's Christmas Pudding

    Food personality Josceline Dimbleby experimented for many years before coming up with this recipe. This pudding doesn't need to be made months ahead and is best eaten just two or three weeks after it's made.

    • Christmas
    • Preparation time: 30 minutes
    • Cooking time: 6 hours, plus 2 hours reheating
    • Total time: 8 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 12


    • Butter, for greasing the basin
    • 350g Waitrose Organic Prunes (Pitted), cut into small pieces
    • 100g Opies Crystallised Stem Ginger, roughly chopped
    • 50g Waitrose Hazelnut Kernels, roughly chopped
    • 100g Waitrose Organic Raisins
    • 100g Waitrose Glacé Fruits Provençal Cherries
    • Grated zest and juice of 2 large oranges
    • 125g white breadcrumbs
    • 125g Waitrose Shredded Vegetable Suet
    • 1 tsp ground cloves
    • 3 large Waitrose Free Range Eggs
    • 2-3 tbsp Waitrose Three Year Old French Brandy
    • Silver charms (optional)


    1. Generously butter and line the base of a 1.7-litre pudding basin.
    2. In a large bowl, mix together the prunes, ginger, hazelnuts, raisins, cherries, orange zest, breadcrumbs, suet and spices.
    3. In another bowl, whisk the eggs until frothy and slightly thickened before stirring into the dry ingredients. Stir in the orange juice and brandy, adding silver charms if using.
    4. Spoon the mixture into the buttered pudding basin and smooth the top. Cover with a double layer of buttered foil and tie tightly with string, making a handle to lift the basin. Put a metal biscuit cutter or inverted saucer in a large saucepan and stand the pudding basin on top. Pour in enough boiling water to come two-thirds of the way up the sides of the basin. Cover the pan and steam gently for about 6 hours, checking occasionally to see if the water needs topping up. At the end of the cooking time, remove the pudding, in its basin, from the pan and allow to cool. Cover and store in a cool place until Christmas Day.
    5. Replace the buttered foil and steam for 1½-2 hours before serving. To serve, turn out onto a warmed serving plate. Wrap foil around the stalk of a sprig of holly and stick on top of the pudding. Remove before eating.

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