Christmas Pudding recipe

Name: Christmas Pudding
Total time: 300 min
Yield: 8 servings
Cuisine: British
Ingredients: 100 g raisins; 100 g sultanas; 100 g currants; 50 g mixed peel; 100 g breadcrumbs; 100 g suet; 50 g plain flour; 100 g soft light brown sugar; 2 tsp mixed spice; 1 tsp cinnamon; 1/2 tsp nutmeg; 1 orange; 1 lemon; 1 medium apple; 2 tbsp black treacle; 3 tbsp brandy; 2 eggs

A rich traditional Christmas pudding made with dried fruit, suet, breadcrumbs, spice, treacle and brandy, steamed slowly for a classic festive finish.

300 min · Medium · British Jump to method

Ingredients

8 servings

100 g raisins
100 g sultanas
100 g currants
50 g mixed peel
100 g breadcrumbs
100 g suet
50 g plain flour
100 g soft light brown sugar
2 tsp mixed spice
1 tsp cinnamon
1/2 tsp nutmeg
1 orange
1 lemon
1 medium apple
2 tbsp black treacle
3 tbsp brandy
2 eggs

Nutrition	Per serving
Calories	462 kcal
Protein	6.8 g
Carbohydrates	74.5 g
Fat	15.3 g
Saturated fat	5.8 g
Fibre	4.9 g
Sugar	44.2 g
Sodium	74 mg

Why this works

Traditional Christmas pudding: energy-dense and high in natural and added sugars, with modest fibre from dried fruit, but also notable saturated fat from suet.

Fibre from dried fruit and apple. Raisins, sultanas, currants and apple contribute some fibre, which may help with satiety and bowel regularity.

Micronutrients and antioxidants. Dried fruit and citrus provide small amounts of potassium, iron and antioxidant compounds, while spices add flavour without salt.

Higher saturated fat. Suet is the main source of saturated fat, making this a richer dessert rather than an everyday choice.

Method

Grease a 1.2 litre pudding basin with butter.
Place raisins, sultanas, currants, mixed peel, breadcrumbs, suet, plain flour, soft light brown sugar, mixed spice, cinnamon and nutmeg in a large mixing bowl.
Grate in the orange zest, grate in the lemon zest, then add grated apple, black treacle, brandy and beaten eggs.
Mix everything thoroughly until the Christmas pudding mixture is well combined.
Spoon the mixture into the pudding basin and press it down lightly.
Cover the basin with a circle of baking paper and a sheet of foil, then tie tightly with string.
Steam over a pan of simmering water for 5 hours, topping up the water as needed.
Leave the Christmas pudding to cool completely, then re-cover and store in a cool place.
To serve, steam the Christmas pudding again for 2 hours, then turn out and serve with brandy butter, cream or custard.

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