For the Christmas pudding:

  • 2 large eggs
  • 50 ml dark rum
  • 75 ml fresh orange juice
  • 100 ml dessert wine
  • 2 tsp treacle
  • 75 g self-raising flour
  • 100 g suet, regular or vegetarian
  • 100 g fresh white breadcrumbs
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 200 g dark brown soft sugar
  • 1 medium dessert apple, cored and grated (with skin)
  • 150 g raisins
  • 150 g currants
  • 50 g flaked almonds
  • 125 g sultanas
  • 50 g candied orange and lemon, peel finely chopped
  • 1 medium carrot, peeled and grated
  • 2 tsp soft butter, for greasing
  • 2 tsp icing sugar, to decorate
  • 1 small handful redcurrants, to decorate
  • 1 sprig rosemary, to decorate

For the brandy butter:

  • 175 g soft unsalted butter
  • 175 g icing sugar, sieved
  • 3 tbsp brandy


  1. 1

    For the pudding, put the eggs, rum, orange juice, wine and treacle in a bowl; whisk together.

  2. 2

    Put all the other pudding ingredients in a large bowl and stir well. Add the egg mixture and stir again. Cover with clingfilm and chill overnight.

  3. 3

    The next day, spoon the mixture into a buttered 1.5 litre pudding basin.

  4. 4

    Cut out a square of nonstick baking paper big enough to cover the top of the basin and butter one side. Cut out a square of kitchen foil the same size and put it on top of the non-buttered side of the baking paper. Make a pleat in the middle of both sheets so the pudding can expand as it steams. Place them over the top of the mixture in the basin (baking paper first, buttered-side down). Tie string around the rim of the basin to secure the paper and foil, and make a string 'handle' so you can lift the pudding out. Trim any excess paper and foil.

  5. 5

    Steam the pudding for 4 hours. Cool; wrap it in fresh baking paper and foil. Store in a cool place (not the fridge).

  6. 6

    Steam the pudding for a further 2 hours on Christmas Day before turning out on to a serving plate.

  7. 7

    For the brandy butter, put the soft butter into a bowl and whisk with the icing sugar; add the brandy a little at a time. Chill until firm.

  8. 8

    Dust the Christmas pudding with icing sugar, garnish with redcurrants and rosemary and serve with the sauce.

Nutritional Details

Each serving provides
  • Energy 2236kj 534kcal 27%
  • Fat 22.3g 32%
  • Saturates 11.8g 59%
  • Sugars 60.4g 67%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1357kj/324kcal

Each serving provides

71.6g carbohydrate 3.8g fibre 4.6g protein

Also in these Scrapbooks

Back to top