Posted on

Traditional Christmas Pudding

This is is my classic Christmas Pudding version, start making this the day before you wish to cook it, it can be made up to 6 weeks before Christmas then reheated on Christmas Day. The YouTube version is available too. Traditionally this is made on Stir Up Sunday

Ingredients for a 1.2 litre or 2 pint pudding:110g shredded light suet
50g self raising flour
100g white breadcrumbs
1 teaspoon mixed spice
large pinch grated nutmeg
½ teaspoon cinnamon
225g dark brown soft sugar
125g sultanas
125g raisins
250g currants
25g mixed peel
25g flaked almonds
1 cooking apple, peeled and finely chopped or grated
grated zest and juice of 1 large orange and 1 lemon
2 medium eggs
150ml stout or Guinness
2 tablespoons rum or brandy

  1. Place suet, flour, breadcrumbs, spices, sugar, sultanas, raisins, currants, mixed peel, almonds, chopped or grated apple and the orange and lemon zest in a large bowl and mix together.
  2. In a separate bowl mix the orange and lemon juice, eggs, stout and rum together.
  3. Pour the wet ingredients into the dry ingredients and stir everything until well mixed.  This is traditionally the time when you would gather all the family together to each have a turn at mixing the pudding and maybe making a wish.  The mixture should be quite sloppy, if it is too dry then add a little more stout.  Cover and leave overnight in a cool place.
  4. Grease your pudding bowl and pour in the mixture, cover with a double sheet of grease proof paper and sheet of foil and tie it securely with string.
  5. Stand the pudding on a trivet or upside-down saucer in a saucepan with around 5cm of water in the bottom or in a steamer over a pan of water, bring to a boil and simmer for 6-8 hours until a skewer inserted into the pudding comes out clean.  If you are using an AGA then steam on the simmering plate for 30 minutes, transfer to the simmering oven for 4-6 hours.  Leave to cool and store somewhere cool such as an unheated spare room