Christmas Pudding
Light and fruity traditional Christmas pudding with fresh ginger, apricots, quince and sour cherries.
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Servings: people
Equipment
- a 1.2 litre pudding bowl and a large mixing bowl
- a large Saucepan big enough to fit the pudding bowl into
- Grease-proof paper, foil, rubber band and string
- plate or trivet
Ingredients
Step One
- 100 ml brandy
- ½ tsp freshy grated nutmeg
- 1 - 1½ tsp mixed spice - ready-made or mix your own by combining the following powdered spices: 2 tbsp cinnamon, ⅔ tsp cloves, 1 tsp nutmeg, 2 tsp allspice, 1 tsp mace, 1 tsp ginger, ⅔ tsp coriander, 1 tsp cardamom. Seal in a screw top jar. Also used for the mincemeat recipe.
- ½ tsp cinnamon
- ½ tsp powdered cloves
- ¼ tsp powdered or ground cardamon
- 75 g dried figs - finely chopped my favourite is figs but you could also use dates or prunes
- ¼ tsp freshly ground black pepper
- 1 tbsp plain flour for dusting fruit
- 1½ tbl grated fresh ginger you can also use crystalised or stem ginger in syrup - chop rather than grate
- 150 g sultanas
- 150 g currants and raisins
- 50 g cranberries or sour cherries or add 50g currants
- 30 g candied peel ideally homemade or artisanal without colouring or preservatives
- 75 g dried apricots - finely chopped
- 35 g nuts - almonds (you can leave the skin on) you could also use walnut or pecans
- 1 lemon, zest and juice
- 1 orange, zest and juice
Step Two
- 3 eggs gently beaten
- 175 g muscovado sugar
- 2 tbsp molasses or black treacle
Step Three
- 100 - 200 ml stout or Guinness
- pinch salt
- 1 apple or quince cored and grated
- 125 g shredded suet
- 125 g fresh brown breadcrumbs
- 80 g self raising flour - sifted or 80g plain flour and scant tsp baking pdr
Step Four
- butter for greasing the pudding bowel
Instructions
- Step One: The evening before you steam the pudding, dust the dried fruit (including the ginger) in some plain flour to stop it from sticking together. Toss the fruit, nuts, candied peel, zest and spices in the citrus juices and brandy. Choose a big bowl so you can mix well. Cover and soak overnight.
- Step Two: In the morning, in a separate bowl, beat the sugar with the eggs and treacle until thoroughly combined and slightly frothy.
- Step Three: Stir in the beer until smooth, then add the breadcrumbs, suet, salt and grated apple or quince. Combine with the fruit mixture, mixing well but carefully. Do the same with the sifted flour. Dip your finger in the mixture to taste for spices. Adjust accordingly - often just a ¼ tsp more mixed spice. You should have a sloppy cake mix consistency. Add a dash more Guinness if it's too dry.
- Step Four: Butter the pudding bowl generously and cut a disk of greaseproof paper to fit the bottom of the bowl. Fill your pudding bowl 3/4 full. Cover the top of the pudding with a second disc of greaseproof paper and a larger disc of silver foil folded in the middle to allow for expansion. Tuck the paper down the sides of the pudding. Finally, cover the top of the bowl with foil or greaseproof paper, allowing a good 3-4cm overlap, and tie the string to secure the greaseproof paper lid. It's easier to secure the greaseproof cover with an elastic band first; then you have both hands free to tie it securely with your string. Adding a string loop handle over the top is handy for moving the pudding in and out of the water.
- Put the pudding on a trivet or an old plate lid. Cover the saucepan with a lid. Bring to a boil, reduce the heat and gently steam for 5 hours. Water should come up halfway up the pudding bowl. Monitor it and top up the water level as and when. Hot water from the tap is fine.
- On Christmas day - boil for another 3-4 hours. Decorate with sprigs of fresh rosemary and serve with brandy butter. Merry Christmas🎄
Notes
The Christmas Pudding recipe was updated in December 2023 to provide clearer instructions—further tweaks in December 2025 to list the ingredients more in tune with each step.