Total Time
Prep 1 hr
Cook 5 hrs

We love Christmas pudding. I make mine in October, and give many away as gifts. I make several sizes, and try to keep about 3 for us-one for Christmas, another for New Year, and the last for around Easter. I find it very satisfying to make these, though I can hardly wait to eat the first one! This recipe is a combination of 2 favourites and works well. If you don't want to use the stout and brandy, use orange juice as one of the recipes suggested-I think the stout and brandy give the recipe depth of flavour.

Ingredients Nutrition


  1. Grease 2 large pudding basins.
  2. Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
  3. (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
  4. Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
  5. Mix egg, milk, stout, brandy and rinds together.
  6. Mix the moist and dry ingredients together.
  7. (I find this easier to do with my hands).
  8. Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
  9. Cover with greasproof paper, then two thicknesses of aluminum foil.
  10. Tie securely with string.
  11. Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
  12. As the water boils away replace with more boiling water.
  13. On the day the pudding is to be served, boil for 1 hour mmore.
  14. Serve with cream, icecream, custard or brandy sauce (or all of these!).
  15. Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
  16. We also love the leftovers cold or re-fried in butter!


Most Helpful

Finally getting to review this recipe Jan! I made this many weeks ago and have had it in the freezer. I never used peel (we dont like it) and just added more fruit. Very moist, I used Guinness and Brandy. Delicious Christmas Pud recipe, thanks for posting.

Evie* December 28, 2002

This is a great recipe. I just want to clear up some misconceptions. You don't need to freeze these puddings to keep them, just keep them in a cool place and they will be fine for a year or even more. The puddings should be made at least 6 weeks before you intend to use them, to allow time for the flavours to mature. And they should be served with a sauce - brandy butter (hard sauce) is traditional, but a brandy flavoured custard is also suitable.

SarahEmmm December 08, 2009

I've now made this the last 3 years and each time it's a clear winner. Only alteration I made is I substituted one of two cups of sultanas with dried strawberries and cranberries, for something different. The pudding itself is very moist with a lovely light flavour, and the combination of fruit and nuts creates a beautiful texture. Served with double cream and my mother's infamous brandy butter, this pudding is something we always save room for.

Kiki1978 January 04, 2011

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