Christmas Puddings

Makes approx. 1 kilo / 2 lb. serves 6 – 8 – mulitpy as needed.

I make mine in October as this gives the pudding time to mature and develop its flavour, but I know you can make it any time and it still tastes great even the day before crimbo.


  • 110 g chopped stoned prunes (14 no)                                  
  • 160 g currants                                                                  
  • 110 g raisins                                                                   
  • 110 g sultanas                                                                  
  • 80 g Plain flour                                                      
  • 1/2-teaspoon cinnamon                                             
  • 1/2-teaspoon nutmeg                                                              
  • 80 g breadcrumbs                                               
  • 60g suet (beef or vegetarian)                                                 
  • 80 g dark brown sugar                             
  • 1/4 or 2 strips of grated or finely chopped lemon
  • 100 ml / 2 fl oz local Stout or Guinness          
  • 1 egg – medium or large
  • Touch of salt       


  • Mix all the ingredients together by wooden spoon or clean hands in a large bowl.
  • Spoon in to a lined 1-kilo pudding bowl – I line mine with cling film, allowing some over lay to fold in to the pudding.
  • For best results refrigerated overnight to allow the flavours to develop (optional).
  • Make sure the pudding is covered with a lid or tin foil and steam for 2 hours. (Keeping the water topped up)
  • Cool in the pudding bowl.
  • Rewrap in a piece of greaseproof paper and cloth or cling film.
  • Store in a cool cupboard until Christmas Day and just as you’re serving the Turkey simply microwave for several minutes or steam until warm.