The Ultimate Christmas Pudding Recipe

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The Ultimate Christmas Pudding Recipe

The Ultimate Christmas Pudding Recipe

This recipe makes a pudding that is moist, sticky and meltingly light – it has to be tried.

You’ll need a 3 pint Christmas Pudding basin with a lid…

Ingredients:
150g Currants
1tsp Ground Cinnamon
150g Sultanas
¼tsp Ground Cloves
150g Chopped Prunes
1tsp Baking Powder
175ml Sherry
100g Matthews Plain Flour
125g Fresh Breadcrumbs
125g Fresh Breadcrumbs
150g Muscovado Sugar
3 Eggs
1 Bramley Apple, grated 2tbsp Honey
Finely Grated Zest of 1 Lemon

Method:

  • Combine all the dried fruit with the sherry, cover and leave to steep for at least overnight, but you can leave it for up to one week.
  • Combine the rest of the ingredients and fold through until thoroughly mixed.
  • Press the mixture into your buttered basin and put on the lid.
  • Wrap tightly with foil and cling film and steam for 5 hours.
  • Remove from the steamer, remove the foil and cling film (keeping the lid on) and leave somewhere cool and dry until required. Christmas puddings benefit from being made at least 2 or 3 weeks before they are needed, they will keep for over a year!
  • When ready to serve, re-wrap in foil and cling film and steam for a further 3 hours and serve with your favourite sauces.