Christmas Pudding

A seasonal favourite.


  • 75 g flour
  • third tsp baking powder
  • 75 g breadcrumbs
  • 75 g dried suet
  • 35 g ground almonds
  • 180 g muscovado sugar
  • 1/3tsp mixed spice
  • pinch cinnamon and nutmeg
  • 60 g stoned prunes
  • 60 g grated carrot
  • 250 g mixed currents, sultanas and raisins
  • 20 g mixed peel
  • small apple grated
  • orange and lemon (juiced and zest)
  • 2 eggs
  • 50 ml rum
  • 1 tblsp treacle/golden syrup
  • 100 ml stout


  1. Mix the flour, baking powder, breadcrumbs, suet, ground almonds, sugar and spices together.
  2. Chop the prunes and mix with the currents, sultanas, raisins, mixed peel, grated apples, orange and lemon zest in a separate bowl.
  3. Beat the eggs and add to the orange and lemon juice, rum, treacle, golden syrup and stout.
  4. The pudding ingredients can now be totally mixed together now and should be a wet loose consistency if it feels to dry then add more stout.
  5. Leave covered in the fridge for 2 days. Then fill your 2lb pudding basin and steam for 4 hours topping up with boiling water when necessary.


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