Strictly you should have dusted off your Christmas pudding recipe months ago, but if you haven’t been that organised or simply aren’t sure which Christmas pudding recipe to use, here’s a simple, foolproof recipe to get you started.
Christmas pudding recipe
These quantities fill two 17cm or four 14cm pudding basins:
- 900g mixed dried fruit of your choice (try figs, cherries, apricots, sultanas, raisins, cranberries or dates)
- 150ml whisky or brandy
- Grated zest and juice of one orange
- 225g unsalted butter, softened
- 225g soft dark brown sugar
- 4 large eggs, beaten
- 110g self raising flour
- 110g fresh breadcrumbs
- 85g chopped mixed nuts of your choice (try almonds, pecans and hazelnuts)
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
Put all the dried fruit in a large bowl, cutting up any larger pieces so the fruit is in roughly uniform sizes. Pour on the liqueur then add the orange zest and juice, then mix the lot together thoroughly. Cover the bowl and leave to soak overnight in cool place.
Grease the pudding basins and line the bases with discs of greaseproof paper.
In a large, clean mixing bowl, cream the butter and sugar together until they are pale and fluffy – this is much easier with a food processor or electric whisk. Whisk in the eggs gradually, adding a spoonful of the flour if the mixture starts to curdle. Stir in the soaked fruit and the liqueur, then the flour and breadcrumbs. Gently add the nuts and spices and stir until all of the ingredients are well combined.
Share the mixture evenly between the pudding basins and top each one with a doubled up layer of greaseproof paper, then a final layer of aluminium foil. Secure the cover with string tied around the lip of the basin.
The puddings will need to be steamed for about four hours. They will be ready to eat immediately or you can leave them to cool and store in a cool, dark place for up to three months. When you’re ready to eat, steam for a couple of hours.
How to serve your Christmas pudding recipe
Turn the puddings out onto serving plates and garnish the top with cherries. Pour a little brandy into a heatproof dish and set alight with a match. Once the flames are flaring merrily, pour the brandy over the puddings, taking care to avoid faces and hands.
Add a dollop of custard, double cream or ice cream.