Traditional christmas pudding - recipe

Traditional christmas pudding

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  1. 1

    Place all the fruits in a large mixing bowl with the beer and rum, cover and leave to soak overnight.

    For this step you'll need:

    • 225g Sultanas
    • 225g Raisins
    • 100g Candied peel chopped
    • 110g Apricot(s) dried, chopped
    • 100g Prunes pitted, chopped
    • 150ml Beer dark
    • 4 tbsp Rum
  2. 2

    Next day, stir in the rest of the ingredients, stirring well to combine.

    For this step you'll need:

    • 225g Unrefined molasses sugar
    • 175g Suet shredded
    • 225g Breadcrumbs
    • 1tsp Nutmeg grated
    • 1tsp Cinnamon ground
    • 1tsp Ginger (ground)
    • 4 Egg(s) (free range) beaten
  3. 3

    Divide between 2 1.2 litre (2 pint) greased pudding basins (leaving room for the puddings to rise) and smooth the tops.

  4. 4

    Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil.

  5. 5

    Tie securely and place in 1 or 2 large pans and pour in boiling water to come halfway up the basins.

  6. 6

    Cover and cook for 6 hours, topping up with boiling water as needed.

  7. 7

    Cool completely, then wrap in fresh greaseproof paper and foil.

  8. 8

    Store in a cool, dark place until needed. The puddings will keep for 3 months.

  9. 9

    To reheat simply steam the puddings for 2 hours.

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