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Traditional Christmas pudding recipe

If you’re going traditional for Christmas dinner this year, you’re going to want a proper Christmas pudding. Fortunately the Menus team has found a fantastic recipe – the kind your great grandmother might have used – which we would like to share with you.


2oz (55g) shredded suet
1oz (25g) self-raising flour, sifted
2oz (55g) white breadcrumbs
½ teaspoon grated nutmeg
pinch of cinnamon
4oz (110g) soft brown sugar
2oz (110g) sultanas
2oz (110g) raisins
10oz (140g) currants
1oz (25g) almonds, skinned and chopped
one small cooking apple, peeled, cored and finely chopped
zest of ½ orange, grated
zest of ½ lemon, grated
2 eggs,
4 fl oz (140ml) stout
2 tablespoons rum
1 coin, boiled


It’s a good idea to make the Xmas pudding over the weekend, when you know the whole family will be around, because we all know there’s nothing worse than missing out on your Christmas wish!

1.    Stir the suet, breadcrumbs, flour, sugar, cinnamon and nutmeg together.
2.    Slowly add in the fruit and nuts, including the apple, lemon and orange.
3.    In a different bowl, combine the stout, rum and eggs. Beat this mixture and add to the main bowl of ingredients. Stir until very well combined but still runny.
4.    After each member of the family has had a turn stirring the pudding and made their Christmas wish, leave the mixture to sit overnight so that the flavours infuse.
5.    Before steaming the pudding ensure you add the boiled coin for tradition’s sake!
6.    Next morning, grease the pudding basin (1.2 litres in size) with butter, and jam the mixture into the basin. Cover this with a double helping of greaseproof paper and tinfoil, tying it securely with string.
7.    Steam the pudding for 8 hours by placing your covered pudding in a steamer over a pot of simmering hot water. (You will need to top this water up as it evaporates).
8.    After the 8 hours is up, remove the pudding from the heat and allow to cool.
9.    Replace greaseproof paper and tin foil with a new set.
10.  Store in a cool, dry place until Xmas day.
11.  On Christmas day steam the pudding for another 2 hours and voila!
12.  Now all you need is to heat the brandy, and pour the flaming liquid over the pudding!
13.  Serve with brandy custard and you have the perfect dessert for your traditional Christmas dinner.

For inspiration, see how Menus readers envisage their perfect Christmas dinner and check out these tasty Christmas alternatives and festive pudding delights.

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Comments (2 comments)

  • meadowcroft

    Where can I buy shredded Suet? Thank you

    3:14PM, 2nd Dec 2012

  • Menusnz

    You can usually find it at the supermarket under the name "Shreddo". Good luck!

    11:28AM, 13th Dec 2012

    Reply to meadowcroft's comment post @ 3:14PM, 2nd Dec 2012
    "Where can I buy shredded Suet? Thank you"
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