• Peter Alton

Christmas Pudding Recipe

Updated: Sep 22, 2020

I normally make a batch every 2 or 3 years in September, The puddings keep well covered in a cool, dry place, Steam for as long as possible a minimum of 8 hours initially. This recipe will make 3 large puddings.


240g Sultanas

240g Raisins

480g Currants

240g Mixed Peel

75g Glace Cherries

240g Dark Brown Sugar

3 Eggs

Old Ale Dark 300ml

Zest and juice of half an Orange

Zest and juice of half a Lemon

60g Grated Carrot

180g White Breadcrumbs

240g Plain Flour

30g Ground Almonds

360g Beef Suet

4g Ground Cinnamon

4g Ground Nutmeg

Pinch of Salt


1. Pick over and remove all alien matter from the currants, sultanas and raisins, wash and leave to drain overnight.

2. Chop mixed peel finely and cut cherries into quarters.

3. Mix all fruits together with the orange and lemon zest and juice.

4. Mix together in a basin the old ale, eggs and sugar.

5. Add to the fruit and mix well together.

6. Mix in the grated carrot.

7. Sieve together the flour, nutmeg, cinnamon and salt.

8. Mix together with the ground almonds, breadcrumbs and suet.

9. Combine all ingredients and stir until the fruit is evenly distributed throughout the mix.

10. Spoon into well greased pudding basins, covering and sealing with greaseproof paper and aluminium foil.

11. Steam for a minimum of 6-8 hours.

12. When cold replace greaseproof paper and aluminium foil and store in a cool, dry place ready for use. The puddings can be stored for up to 4 years just moisten occassionally with a dessertspoon full of brandy sprinkled on top.

13. To reheat steam for another 2 hours and serve.

14. Demould onto serving plate and sprinkle with castor sugar.

15. Flame with rum or brandy and serve with hot rum or brandy butter or sauce.

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