Amaretti Christmas pudding recipe

This is a traditional pudding recipe but with a delicious twist— crushed amaretti biscuits for a lovely almondy flavour. Serve with all the usual trimmings!

  • Vegetarian


175g amaretti biscuits
250g stoned soft dates, chopped
250g dried soft figs, chopped
750g mixed dried fruit
75g dark brown muscovado sugar
75g breadcrumbs
2 medium eggs, beaten
50g firm slightly salted butter
200ml strong ale
Caster sugar, to sprinkle


1. Grease a 1.7-litre pudding basin (see Cook’s tip) and line the base with a circle of greaseproof paper. Put the amaretti biscuits in a polythene bag and crush with a rolling pin until fairly finely ground. Tip into a large bowl. Add the dates, figs, mixed dried fruit, sugar, breadcrumbs and beaten egg and mix well.

2. Grate the butter into the bowl, mixing it in frequently as you grate, so the butter doesn’t lump together. Add the ale. Give the ingredients a good stir, then cover and leave to stand in the fridge for a couple of hours.

3. Pack the mixture into the basin. Cover with a large circle of greaseproof paper, securing it under the rim with string. Cover the greaseproof with foil, tucking it firmly over the paper to create a moisture-proof lid.

4. Place an upturned saucer or piece of crumpled foil in the base of a large saucepan and rest the basin on top. Pour in enough boiling water to come halfway up the side of the basin. Cover with a lid and steam gently.

Cook's tip

Instead of using one large pudding basin, divide the mixture between two smaller basins totalling about 1.7litres in capacity and keep one pudding for another time. Reduce the initial steaming time to 3 hours.

  • Preparation time: 25 minutes, plus standing
  • Cooking time: 3 hours, plus reheating
  • Total time: 3 hours 25 minutes, plus standing and reheating 60 minutes 60 minutes 60 minutes 25 minutes

Serves: 12

Nutritional Info

Typical values per serving:

Energy 1748.912kJ
Fat 6.4g
Saturated Fat 2.7g
Carbohydrate 84.7g
Sugars 79.1g
Salt 0.3g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Wed Dec 12 09:50:00 GMT 2012.