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Christmas Pudding Recipe: A Traditional Steamed Pudding for Stir-up Sunday

Christmas Pudding

A traditional, rich steamed Christmas pudding with dried fruit, suet, brandy and warm spices.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 175 g raisins
  • 175 g sultanas
  • 100 g currants
  • 50 g mixed candied peel chopped
  • 1 Bramley apple peeled and grated
  • 1 orange zest and juice
  • 100 ml brandy plus extra for flaming
  • 100 g shredded suet beef or vegetable
  • 100 g dark muscovado sugar
  • 100 g fresh white breadcrumbs
  • 50 g plain flour
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ¼ tsp grated nutmeg
  • 2 large eggs beaten
  • 50 g flaked almonds
  • butter for greasing

Method
 

  1. Mix the dried fruit, peel, apple, orange zest, orange juice and brandy. Cover and leave overnight.
  2. Combine the suet, sugar, breadcrumbs, flour, spices and almonds in a large bowl.
  3. Add the soaked fruit and beaten eggs and stir well.
  4. Grease a 1.2 litre pudding basin, spoon in the mixture and press down, leaving a 2 cm gap at the top.
  5. Cover with pleated baking parchment and foil and tie tightly with string.
  6. Steam in a large pan of simmering water for 6 hours, topping up with boiling water. Store cool and dark.
  7. To serve, steam for 2 hours, turn out and flame with warm brandy if you like.