Christmas Pudding Recipe


  • Prep Time: 1 - 2 Hours
  • Cooking Time: 4 - 5 Hours
  • Serves: 6 - 8 People


  • 100g Currants
  • 100g Sultanas 
  • 100g Raisins
  • 50g Chopped Apricots
    (Or Dried Fruit Mix)
  • 4 Tbsp of Orange Juice
  • 3 Tbsp Whiskey / Brandy (Extra for Serving)
  • 40g Fresh White Breadcrumbs
  • 100g Self-Raising Flour
  • 2 Tbsp of Mixed Spice
  • 1 Tbsp of Nutmeg
  • 2 Large Eggs
  • 100g Caster Sugar

To Serve

  • 50g Icing Sugar
  • Ice Cream
  • Brandy Butter


  • Mixing Bowl
  • Kitchen Knife
  • Parchment Paper
  • Measuring Utensils
  • 1.4 Litre Pudding Basin


  1. Pour the dried fruit mixture, orange juice and brandy in a large mixing bowl and leave to marinate for roughly 1 hour.

  2. Sieve together the flour, mixed spice, nutmeg, breadcrumbs, sugar and eggs and stir well into the dried fruit mixture (Including the soaking liquid).

  3. Butter a 1.4 Litre pudding basin and cut a small disc of foil or baking parchment and press this into the base of the tin.

  4. Spoon the pudding mixture into the basin and press this down with the back of a spoon to make sure it is compact in the tin and then cover the pudding with a layer of parchment paper and 2 layers of foil (Ensure these are both pleated in the middle to allow for expansion).

  5. Tie string around the pudding basin to keep the foil secure and tie this into a tight knot just before steaming. To steam, put the pudding basin into a steamer or deep saucepan and allow enough hot water in this pan to reach at least halfway up the pudding dish and cover with a lid.

  6. Steam the pudding for 4 - 5 hours on a low heat. Ensure you check the pudding every hour and top up the water if needed.

  7. When cooked through (the pudding will be a deep brown colour), remove the basin from the pan and allow to cool completely before presenting on a serving plate.
Serve with brandy butter or ice cream and enjoy!
You can download this recipe here

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