zoom Rum & raisin Christmas pudding

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    Martha Collison's rum & raisin Christmas pudding

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    Martha Collison's rum & raisin Christmas pudding

    This boozy version is full of plump fruit soaked in dark rum. The recipe makes one very large pudding, but it could be split into smaller basins and cooked accordingly 

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes + soaking
    • Cooking time: 4 hours + reheating
    • Total time: 4 hours 20 minutes + soaking and rehaating

    Serves: 12 (makes 1 large pudding)


    200g raisins
    75g currants
    75g sultanas, chopped
    100g pitted medjool dates, chopped
    175ml dark rum, plus extra to feed and flambé
    3 British Blacktail Medium Free Range Eggs, beaten
    125g vegetable suet
    175g dark brown muscovado sugar
    125g fresh breadcrumbs
    125g self-raising flour
    2 tbsp black treacle
    1 eating apple, grated, core discarded
    1 tsp mixed spice


    1. Mix together all the dried fruits in a bowl and pour over the rum. Stir together, then cover the bowl and leave to soak for at least 6 hours, but preferably overnight, so the dried fruit can get nice and plump.

    2. Grease a heatproof 1.5-litre pudding basin (one with a lid works best) with butter and set aside. Half-fill a large saucepan with water (make sure it is big enough to fit the basin!) and bring to the boil with the lid on. Alternatively, fit an appropriately sized steamer over the top and cover.

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

    4. Scrape the pudding mixture into the prepared basin and secure with a lid if you have one, then wrap the basin in foil. If you don’t have a basin with a lid, cover the top with a double layer of buttered foil and seal with string to hold it in place. Place the pudding into the pan of simmering water or into the steamer above it and simmer for 4 hours. Make sure you top up the water every so often to stop the pan boiling dry.

    5. When the pudding has steamed for 4 hours, remove from the pan and unwrap. Keep in a cool, dark place wrapped in foil until ready to eat, drizzling or feeding it with rum every couple of weeks. The pudding will keep for around 2 months and will improve over time.

    6. On the day, either steam in the same way for a further 1.5 hours or microwave for 10-15 minutes on low or until piping hot throughout. Tip out of the basin onto a serving plate. Gently heat the rum in a small saucepan or metal ladle, pour over the pudding and carefully light to flambé.  

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