christmas pudding

Christmas Pudding

I’ve been making this Christmas pudding for many years now and it never fails. It’s a real treat and is delicious heated with either cream or custard.

Serves: Serves Lots
Prep Time: 30 mins
Cook Time: 8 hours


  • 4oz self-raising flour
  • 8oz fresh white breadcrumbs
  • 8oz chopped suet
  • 8oz currants
  • 8oz raisins
  • 8oz sultanas
  • 4oz mixed peel
  • 1oz ground almonds
  • 4 eggs
  • rind of 1 lemon (finely grated)
  • 1tsp almond essence
  • 1/2 tsp ground ginger
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • pinch of salt
  • pinch of grated nutmeg
  • 2 bottles guinness (or 1 draught can)
  • 2 x 1.5 pint basins


  1. Butter basins.
  2. In a large bowl, sieve flour, salt, mixed spice, ground ginger, and grated nutmeg together.
  3. Add breadcrumbs, brown sugar, suet, currants, raisins, sultanas, mixed peel, almonds and lemon rind.
  4. Beat eggs with almond essence and add to mixture.
  5. Add liquid and mix very thoroughly.
  6. Pour into prepared basins.
  7. Cover with a piece of greaseproof paper and either wrap tightly in a pudding cloth or plenty of tin foil. Secure with twine and make a loop at the top for easy removal.
  8. Place in a saucepan with a tight fitting lid containing enough water to come halfway up the basins. Cook for the required time. When adding water to top up the level it must be boiling.
  9. When cooked and removed from basins, cover with a new piece of greaseproof paper and wrap in fresh foil until required.

You Might Also Like

Amanda Lucas

A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.

Leave the first comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.