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    Traditional Christmas pudding 2010

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    Traditional Christmas pudding 2010

    A delicious traditional style festive pud with apples and almonds.

    • Preparation time: 20 minutes
    • Cooking time: 2 minutes
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Makes: Makes 2 (each serves 8)


    • 225g essential Waitrose raisins
    • 125g essential Waitrose currants
    • 125g essential Waitrose sultanas
    • 100ml brandy
    • 125g demerara sugar
    • 200g shredded suet
    • 225g fresh white breadcrumbs
    • 50g rice flour
    • ¾ tsp ground ginger
    • ¾ tsp ground cinnamon
    • ¾ tsp ground nutmeg
    • ½ tsp sea salt
    • 2 apples, peeled, cored, diced
    • 50g Italian cut mixed peel
    • 25g blanched almonds, roughly chopped
    • 2 eggs, beaten
    • 2 tbsp full cream milk
    • 1 tsp butter


    1. Mix the dried fruit and brandy in a large bowl. Add the remaining ingredients, apart from the butter; mix together well.
    2. Butter 2 x 1 litre pudding basins; line the bases with greaseproof paper. Divide the batter between them and press down well, leaving a 1cm space at the top. Place large pieces of greaseproof paper over the basins; tie in place with string.
    3. Put both puddings in a large pan together; pour in boiling water to come two thirds of the way up their sides. Cover and simmer over a low heat (topping up the water if necessary) for 2 hours – this makes quite a pale pud. Leave to cool a little.
    4. To serve, remove the paper, run a knife around the edge and turn out onto a plate. If making in advance, let them cool completely after cooking and replace the paper with fresh pieces. Store the puds in a cool, dry place. To reheat, steam them for 2 hours, as above. Serve with brandy butter.

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    Drinks recommendation

    Rich fig, toffee and marmalade flavours combine to make this wine almost as decadent as the Christmas pudding it accompanies so beautifully. Bin:368236


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