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    Martha's miniature Christmas puddings

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    Martha's miniature Christmas puddings

    • Vegetarian
    • Preparation time: 15 minutes + overnight soaking
    • Cooking time: 2 hours
    • Total time: 2 hours 15 minutes + overnight soaking

    Makes: 10 individual puddings


    175g sultanas
    125g raisins
    75g currants
    75g dried figs, chopped
    75g prunes, chopped
    75g candied peel
    50ml brandy
    50ml dark rum
    Finely grated zest and juice ½ orange
    3 Waitrose British Blacktail Medium Free Range
    Eggs, beaten
    125g vegetarian suet
    175g dark brown
    muscovado sugar
    125g fresh breadcrumbs
    125g self-raising flour
    2 tbsp golden syrup
    1 eating apple, peeled, cored and grated
    1 tsp mixed spice
    50ml brandy, to flambé


    1. Mix together the dried fruits and peel in a bowl (or see the tip for a vine-fruit-free alternative) and pour over the brandy, rum, orange zest and juice. Stir together and then cover the bowl with clingfilm and leave to steep for at least 6 hours, preferably overnight.

    2. Grease 10 dariole moulds or mini pudding basins with butter and set aside (if you don’t have 10 moulds, you can bake the puddings in batches). Preheat the oven to 160°C, gas mark 3 and find a large roasting tin big enough to hold all the moulds.

    3. In a large bowl, stir together the remaining pudding ingredients (except the brandy for flambéing) until well mixed. Pour in the steeped fruit and all the liquid in the bottom of the bowl and stir to combine.

    4. Divide the pudding mixture between the greased moulds and boil a kettle full of water. Lay out a large sheet of foil and grease with butter, then lay a sheet of baking parchment on the top. Cut into 10 squares big enough to cover the top of each pudding, then fold a pleat down the centre of each. Cover each pudding and scrunch the foil over the edges to secure.

    5. Place the puddings into the roasting tin and pour in enough boiling water to come halfway up the sides of the moulds. Cover the whole tray with a tent of foil to stop the steam escaping, then bake for 2 hours, until firm to the touch.

    6. Remove the puddings from the water and allow to cool completely. Keep in a cool, dark place until ready to eat – the puddings with keep for up to 6 weeks and will improve over time.

    7. On the day, repeat the steaming process in a preheated oven for 40 minutes to 1 hour until hot throughout. Turn out onto serving plates. Heat the brandy in a small saucepan or in the microwave, pour over the puddings and light to flambé. 

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