Christmas pudding







Cook Time

480-485 Min


  • 250g/9oz sultanas
  • 150g/5oz currants
  • 250g/9oz raisins
  • 300g/11oz mixed dried fruit, chopped
  • 50g/2oz mixed peel
  • 120ml/4fl oz brown ale
  • 2 tablespoons brandy
  • 75ml/3fl oz freshly squeezed orange juice
  • 75ml/3fl oz freshly squeezed lemon juice
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 225g/8oz suet, grated
  • 225g/8oz soft brown sugar
  • 3 eggs, lightly beaten
  • 200g/7oz white breadcrumbs
  • 75g/3oz self-raising flour
  • pinch of salt
  • 1 teaspoon mixed spice
  • 1⁄4 teaspoon freshly grated nutmeg
  • 100g/4oz blanched almonds, roughly chopped
  • Put the sultanas, currants and raisins, mixed dried fruit, mixed peel, brown ale, rum, orange and lemon juices and zests into a large bowl, and stir together. Cover and leave to steep overnight.
  • The next day, add the remaining ingredients to the bowl, and mix well.
  • Put a 2-litre/3 1⁄2pt pudding basin on a trivet in a large saucepan with a lid, and pour in enough water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
  • Brush the basin with melted butter, and line the bottom with baking parchment. Fill with the pudding mixture, then cover with a round of buttered baking parchment. Top with pleated foil, and secure with string around the rim of the basin.
  • Steam the pudding for 8 hours in the saucepan with the lid on, topping up with boiling water when necessary. Invert the pudding onto a serving plate. Serve hot with brandy sauce, cream or ice cream.
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