Edward says: "Christmas Pudding is just one of those recipes that people call upon from year to year. Perhaps this year you could try this new recipe. This is a very simple recipe and will be simply delicious if you just continue to top it up for the next few weeks with lots of whiskey or brandy."


  • Fruit:
  • 4 oz /110g sultanas
  • 4 oz /110g raisins
  • 4 oz /110g currants
  • 4 oz/110g chopped mixed peel
  • 4 oz /110g chopped cherries
  • Dry ingredients:
  • 2 oz /50g white breadcrumbs
  • 4 oz /110g dark brown sugar
  • 3 oz /75g plain flour
  • 2 oz /50g chopped almonds
  • 0.5 tsp mixed spice
  • 0.5 tsp grated nutmeg
  • 0.5 tsp ground cinnamon
  • Wet ingredients:
  • 2 eggs
  • 4 oz /110g melted butter
  • 1 large cooking apple-stewed
  • 4 floz /110ml stout
  • 1 measure whiskey, rum, brandy


  • The Christmas pudding is very simple to make.
  • Mix all of the ingredients together and place in a well greased 2 pint pudding bowl.
  • Cover with a disc of parchment paper and then a tightly fitting lid.
  • Place the pudding bowl into a large sauce pan half filed with water.
  • Bring the water to the boil and then reduce to a very gentle simmer.
  • Steam for six hours, making sure that the water does not boil off.
  • After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
  • When cold, re-cover as before with fresh paper and store till needed.
  • Serve with brandy butter


  • It is best to have the puddings steamed at least 4-6 weeks before Christmas so as to allow the fruit and the pudding to mature.
  • On Christmas day reheat the pudding (in portions) gently in the microwave or return to a pot of water for 1 hour to warm the entire pudding through to the centre.
  • If you have the time you could soak the fruit with the stout or Irish whiskey for one or two days before making the actual pudding.
  • Suet can be used instead of melted butter.