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Traditional Christmas Pudding

Recipe adapted from:


This one is so rich, it should definitely remind you of Christmas past. The recipe makes enough for 1.5kg of pudding. It will fill two medium-sized pudding basins or one large one. We’ve added green and red cherries for a real Christmas look.

Traditional Christmas Pudding


  • 175g shredded suet
  • 175g soft brown or demerara sugar
  • 175g Olympic raisins
  • 175g prunes, stones removed
  • 100g Stirling red and green cherries
  • 175g self-raising flour
  • 100g chopped mixed peel
  • 1/2 tsp salt
  • 1 tsp mixed spice
  • 1/2 tsp freshly grated nutmeg
  • 4 large eggs
  • 150ml (5 fl oz) milk


  1. Mix all the dry ingredients together.
  2. Beat the eggs and the milk until frothy then stir into the dried ingredients until thoroughly mixed.
  3. Allow to stand in a cool place (not the fridge) for 12 hours.
  4. Put mixture into pudding basins and cover with a layer of folded greaseproof paper. Tie with string.
  5. Cook, covered in a water bath, for 3 hours. Keep 4-5cm (1-2in) simmering water in the pan at all times. If using a pressure cooker, cook for 1 1/4 hours.
  6. Allow to cool and store in a cool, dark place.
  7. Before serving, steam for an hour in a saucepan (or for 30mins in a pressure cooker).
  8. Flame with brandy and serve with all the usual asides.