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Christmas Pudding

Traditional British Christmas Pudding


  • Large mixing bowl
  • Wooden spoon
  • Grater
  • Pudding Basin
  • Greaseproof paper


  • 175 g each raisin currants and sultanas
  • 140 g whole glacé cherry
  • 50 g mixed peel
  • 50 g whole almonds
  • zest 1 orange
  • 50 ml/2fl oz orange liqueur such as Grand Marnier
  • 175 g light muscovado sugar
  • 125 g self-raising flour
  • 1 tsp mixed spice
  • ¼ tsp grated nutmeg
  • 175 g butter frozen
  • 2 eggs beaten
  • butter for greasing


  • Mix the fruit, almonds, orange zest and orange liqueur in a large mixing bowl.
  • Cover and leave to soak overnight.
  • Mix all the dry ingredients together.
  • Add to the soaked fruit mixture.
  • Grate in the butter, then add the eggs and stir. (Don’t forget to make a wish!)
  • Grease the pudding basin with butter and line the base with greaseproof paper.
  • Spoon in the mixture and press down well.
  • Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string.
  • Lower the pudding into a pan with an upturned saucer in the base.
  • Fill with water until it comes halfway up the sides of the bowl.
  • Steam for 6 hrs, topping up with water as necessary.
  • Allow to cool, then store in a cool, dry cupboard.
  • The pudding will keep for up to a year.
  • On Christmas Day, steam for 1 hr before serving.