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Traditional Christmas Pudding

Enjoy my recipe for an English Traditional Christmas Pudding. It's rich, alcoholic and fruity too. It lasts for ages and makes a great gift to give at Christmas too. This is the best recipe for Stir it up Sunday - the traditional Christmas pudding recipe is simple and easy to make at home. You won't ever want to buy Christmas puddings again when you've made this recipe.
Course Dessert
Cuisine British, English
Keyword British Christmas pudding, Christmas pudding, English Christmas Pudding, English Traditional Christmas Pudding, Traditional Christmas pudding
Prep Time 20 minutes
Cook Time 12 hours
Steaming 6 hours
Total Time 18 hours 20 minutes
Servings 2 puddings
Calories 290kcal
Author Sisley White


  • 150 g raisins
  • 150 g sultanas
  • 150 g currants
  • 50 g mixed peel
  • 100 g dried cranberries
  • 50 g glace cherries
  • 1 large Bramley apple peeled and chopped
  • 250 ml stout
  • 100 ml brandy
  • zest 1 orange
  • zest 1 lemon
  • 75 g unsalted butter plus extra for the basin
  • 50 g suet
  • 120 g dark muscovado sugar
  • 100 chopped almonds
  • 150 g fresh white breadcrumbs
  • 100 g self-raising flour
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp mixed spice
  • 2 eggs beaten


  • In a large bowl mix the dried fruit and apple, then add the stout, brandy, orange and lemon zests and stir. Cover and leave overnight to soak.
  • Butter two small pudding basins, place a circle of greaseproof paper into the bottom so it's a bit easier to get the pudding out later. Sprinkle the buttered bowl with a light covering of muscovado sugar.
  • Mix the remaining dry ingredients in the large bowl. Grate the butter and add to the bowl along with the eggs and stir well.
  • Spoon into the basins and level the mix.
  • Take a large sheet of foil and greaseproof paper and butter the greaseproof paper. Make a pleat in the two together and wrap over the bowl securing with string.
  • Put the pudding on a heatproof saucer in a saucepan and pour in just-boiled water to come halfway up basin. Cover and steam for 6 hrs, topping up water occasionally so it doesn't boil dry. I set the timer for 45 minutes so I could check the water level regularly.
  • When it's cold re-cover with fresh greaseproof paper and foil and store in a cool place ready to reheat on Christmas day.
  • If you want to feed it each week before Christmas add a tablespoon of brandy, sherry or whiskey. I used a skewer to make a few holes to help the brandy soak into the middle.
  • To reheat, steam for 1 hr like before or microwave, without the foil but with the greaseproof paper, for 10 minutes. 2 minutes on and rest for a minute repeat.
  • You can feed your pudding with a tablespoon or two of extra brandy each week to boost the flavour.


•You can make this ahead of time of only a few days before.
•Store in a cool place until you need it in an air tight container.


Calories: 290kcal