Best ever Christmas Pudding πŸŽ„

I might be biased as I’ve literally grown up eating this Christmas pudding, but I do think it’s the best! It is my Nana’s recipe and she has been making it for 40 years.

I wouldn’t say it’s the quickest or easiest recipe but it’s definitely worth the time it takes to prepare. I usually aim to have it cooked by September/October, then leave it on the fridge until Christmas Day.


1 1/2 cups Raisins

1 1/4 cups Sultanas

1 1/2 cups Currants

1/3 cup chopped mixed peel

1/4 cup chopped blanched almonds

1 small apple

1/2 orange

1 cup SR Flour

1/2 teaspoon salt

1/2 teaspoon mixed spice

1/2 teaspoon nutmeg

125g butter

3 cups white breadcrumbs

1 1/3 cup brown sugar

3 eggs

1/4 cup brandy or milk (approximately)

Prepared the dried fruit by removing the seeds and finely chopping the raisins. Combine in a bowl with almonds and the mixed peel (I add glacΓ© cherries sometimes too).

Peel and grate the Apple, grate the rind and remove the juice from half an orange. Add to the dried fruit and toss well.

Sift flour, salt and spices into a basin, and lightly rub in the butter.

Add the breadcrumbs, brown sugar, and the dried fruit mix.

Beat the eggs into a froth, add the brandy (or milk), then add to the mixture and stir well.

Turn into a large greased basin, approximately seven- cup capacity. Do not fill to the top- allow for rising.

Cover with a circle of greased paper and then double thickness of aluminium foil.

Put it in a saucepan of boiling water, allowing the water to come halfway up the basin. Cover the saucepan with a lid and boil for six hours. Keep adding boiling water to replace the water which has boiled away.

When cooked, remove the cover and paper, allow surface to dry out. Replace with new paper and foil, put the lid back on and store in the refrigerator.

Reheat in the same way as originally cooked, boil for two-three hours before serving!


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