Classic Christmas pudding

Finish off your Christmas dinner with this classic fruity (and boozy) pudding

, 17 October 2017

(48 votes)

Classic Christmas pudding
  • Prep: 15 Mins
    Cook: 4 Hours 5 Mins
    Plus time for fruit to soak

  • Serves: 2

  • Price: £5.48 per serving

You will also need: string, baking paper, and a large roll of foil

Nutritional Info
Each 80g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1360kJ/325kcal.
  • 250g sultanas
  • 250g raisins
  • 150g currants
  • 100g dried cranberries
  • 100ml rum or brandy
  • 75g carrots, grated
  • 1 unwaxed lemon
  • 2 oranges
  • 75g self-raising flour
  • 1 tbsp. mixed spice
  • 175g butter, plus extra for greasing
  • 100g pecans
  • 150g fresh white breadcrumbs
  • 175g soft light brown sugar
  • 3 large free-range eggs
  • To serve: 4tbsp rum or brandy
  • Put the sultanas, raisins, currants and cranberries in a bowl. Add the rum or brandy and set aside.

  • Finely grate the rind of the lemon and 1 orange. Squeeze both of the oranges and measure out 100ml of juice. Add the zest, orange juice and grated carrot to the dried fruit mixture.

  • Cover with clingfilm and leave to sit for 2 hours. Sift together the flour and mixed spice. Grease 2x 1-litre pudding basins. Preheat the oven to 160C/140C fan/Gas 3.

  • Finely chop the pecans and mix in a bowl with the breadcrumbs (best made with bread 2-3 days old). In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time.

  • To the eggs and sugar, add the fruit mix, flour and breadcrumb mixes. Stir well, until thoroughly mixed. Divide the mixture between the basins.

  • Cover the basins with baking paper, folded with a pleat across the top. Tie string tightly around the rim. Cover with foil and tie with more string. Put the puddings in a roasting tin, and pour boiling water into the tin to a depth of 3cm.

  • Cover the roasting tin with 2 sheets of foil and tuck the edges tightly under the rim. Cook in the oven for 4 hours. Check occasionally and top up the water as needed. Replace the foil if it rips.

  • Remove the puddings from the roasting tin and discard the paper and foil wrappings. Re-cover in new foil and leave to cool overnight. Store in a cool, dry place until needed.

  • To serve, reheat one of the puddings by steaming for 1 ½ hours or microwaving on high for 4 minutes. Warm the rum or brandy in a small saucepan and turn the pudding out onto a plate. Pour the alcohol over the pudding and set it alight. Serve with brandy butter or custard.