With the silly season looming on the horizon, now is a great time to get a jump start on the Christmas Pudding!
Like a fine wine, Christmas pudding gets better with age, so the sooner you make it, the better it will taste when you tuck into it on December 25th!
The recipe itself is fairly straightforward, however it will take a day or two to complete, so give yourself plenty of time. We recommend investing in a good pudding steamer and basin to make it, however it can also be boiled.
Packed with lots of different fruits and flavours, this Christmas pudding recipe will really tantalise your taste buds. It pairs brilliantly with warm custard, or if it’s a sweltering day try breaking convention and serving with creamy vanilla ice-cream for a cool twist!
PREP TIME: 24 Hours
COOK TIME: 8 – 10 Hours
- 1/2 cup flour
- 1/4 cup breadcrumbs
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup shredded suet
- 1/2 cup brown sugar
- 1/2 cup grated apple
- 1 small carrot, grated
- 1/2 cup mixed candied peel
- 2 eggs
- 1/2 cup currants
- 1 cup raisins
- 1/2 cup prunes or dried apricots, chopped
- 1/2 cup blanched almonds, chopped
- Half a grated lemon rind
- Juice of half a lemon
- Half a grated orange rind
- 1 tblsp golden syrup or black treacle
- 120 ml ale, beer stout or milk
- Combine all ingredients into a large bowl and stir well together.
- Leave overnight.
- Place in 1 large or 2 smaller pudding basins and cover well with cloth or paper.
- Place in a pudding steamer (or boil) for 6 – 8 hours and allow to cool.
- Remove covering and then when cold, put on dry, clean covers.
- Steam for a further 2 hours in Christmas day.
- Serve with warm custard.
Try this classic Christmas pudding for yourself and tell us how you found it in the comment section below!