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The best Christmas pudding

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The best Christmas pudding

Pudding & Cake Serves 4 3h 15 min
This tastes best if you make it a couple of weeks before Christmas and let it mature. Eat it with brandy butter or clotted cream. If you have any left over, gently fry slices of it, adding a little orange juice for moisture for the ultimate post-festivity breakfast.


  • 75g self raising flour
  • 75g breadcrumbs
  • ½ tsp nutmeg, cinnamon and mixed spice
  • 350g mixed dried fruit
  • 125g brown sugar
  • 1 carrot, grated
  • 1 apple, grated
  • 1 tbsp marmalade
  • 50g suet
  • 50g melted margarine
  • 1 tbsp golden syrup
  • lemon rind, grated
  • 1 egg
  • 1 tbsp lemon juice, milk and brandy
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Prep time: 15 min
Cooking time: 3h
  • Step 1

    Mix everything together and stand overnight. More brandy can be added if you like.
  • Step 2

    This can be cooked as individual puds in dariole moulds or teacups or as a single pud in a 1 kilo pudding basin.
  • Step 3

    The steaming time will depend on the size of the pudding, but as a guide this one can be steamed for 2-3 hours to start with.
  • Step 4

    Alternatively it can be 'nuked' in a microwave. Cook on high for 5 minutes, leave to stand for 5 minutes repeating the process and then finally cooking for 4 minutes.
  • Step 5

    Allow to cool and store until Christmas. Steam for 2 hours before serving. Flame with brandy and serve.

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