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Traditional Christmas Pudding

1 Reviews

  • Vegetarian

About the bake

Make this delicious traditional Christmas pudding ahead of time and reheat on Christmas day for a beautiful dessert after you have finished your festive turkey. This would also make a very special gift for friends and family.

625Total Time
25Prep Time
6Bake Time
1Serves
A little effort

Method

  1. Step 1:

    Place all the fruits in a large mixing bowl with the beer and rum, cover and leave to soak overnight.

  2. Step 2:

    Next day, stir in the rest of the ingredients, stirring well to combine.

  3. Step 3:

    Divide between 2 1.2 litre (2 pint) greased pudding basins (leaving room for the puddings to rise) and smooth the tops.

  4. Step 4:

    Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil.

  5. Step 5:

    Tie securely and place in 1 or 2 large pans and pour in boiling water to come halfway up the basins.

  6. Step 6:

    Cover and cook for 6 hours, topping up with boiling water as needed.

  7. Step 7:

    Cool completely, then wrap in fresh greaseproof paper and foil.

  8. Step 8:

    Store in a cool, dark place until needed. The puddings will keep for 3 months.

  9. Step 9:

    To reheat simply steam the puddings for 2 hours.

Ingredients

  • For the Pudding

    • 225g Billington's unrefined molasses sugar
    • 225g Sultanas
    • 175g Suet (shredded)
    • 225g Raisins
    • 225g Breadcrumbs
    • 100g Candied peel (chopped)
    • 110g Apricot (dried & chopped)
    • 1 tsp Nutmeg (grated)
    • 100g Prunes (pitted & chopped)
    • 1 tsp Cinnamon (ground)
    • 150ml Beer
    • 1 tsp Ginger (ground)
    • 4 tbsp Rum
    • 1pinch Cloves (ground)
    • 4 Free range medium eggs (beaten)

Utensils

  • Mixing bowl
  • 2x Pudding tins
  • Greased proof paper

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