Traditional Christmas Pudding

A rich, dark steamed pudding packed with dried fruit, spices and brandy.

TIME BREAKDOWN
Prep: 40 min
Cook: 6 hr
Total: 6 hours 40 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 150g raisins
  • 150g sultanas
  • 100g currants
  • 50g mixed peel
  • 1 apple, peeled and grated
  • Zest and juice of 1 orange
  • 100ml brandy
  • 100g vegetable suet
  • 100g dark muscovado sugar
  • 100g fresh white breadcrumbs
  • 50g self-raising flour
  • 1 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • Pinch of freshly grated nutmeg
  • 2 eggs, beaten
  • 2 tbsp black treacle

Method

  1. Soak the raisins, sultanas, currants, peel, apple, orange zest and juice in the brandy overnight.

  2. Mix the suet, sugar, breadcrumbs, flour and spices in a large bowl, then stir in the soaked fruit and any liquid.

  3. Stir in the eggs and treacle until combined. Make a wish.

  4. Grease a 1.2 litre pudding basin, spoon in the mixture and level the top.

  5. Cover with a pleated circle of baking parchment and foil, tie with string and make a handle.

  6. Steam above simmering water for 6 hours, topping up the water as needed.

  7. Store in a cool place. On Christmas Day, steam for a further 1 hour 30 minutes before turning out.