Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Traditional Christmas pudding recipe

37 ratings

Follow our easy Christmas pudding recipe and serve up a generous helping of this fruity festive pud. The traditional dessert, with all its sweet and spicy flavour, tastes even more amazing when topped with a dollop of brandy butter – this truly is the best Christmas pudding recipe. See method

Serves 10-12
20 mins to prepare and 10 hrs to cook
355 calories / serving

Ingredients

110g suet
110g white breadcrumbs
1 tsp mixed spice
½ tsp ground nutmeg
225g dark brown sugar
1 clementine, zested
1 lemon, zested
25g blanched almonds
25g candied peel
100g sultanas
100g raisins
250g currants
50g dried cranberries
1 Bramley apple, cored and diced
150ml Guinness
2 tbsp brandy
2 eggs
50g self-raising flour, sifted

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1500kj
355kcal 18%
Fat
11g 15%
Saturates
5g 25%
Sugars
52g 57%
Salt
0.3g 5%

of the reference intake
Carbohydrate 63.8g Protein 4.1g Fibre 1.1g

Method

Place the suet, breadcrumbs, spices, sugar, citrus zest, almonds, dried fruit and apple in a large bowl and combine well.
Whisk together the Guinness, brandy and eggs, then pour this into the fruit mixture and mix again really thoroughly (this is where you can get the family involved, each member stirring and making a wish!) Cover and leave to stand overnight.
Sift in the flour and mix thoroughly before spooning in to a 1.2 litre basin. Cover the top with a circle of greaseproof paper and then cover with another larger piece that has a fold in the middle, which enables the pudding to expand. Tie round the rim of the basin with string. Repeat with a piece of foil, tying with string.
Put in a large pan. Use a trivet or, if you don’t have one, something small such as a saucer to prevent the pudding from touching the base of the pan and getting too hot. Then pour in boiling water to at least halfway up the side of the basin. Steam for 8 hrs, over a low heat, checking from time to time as you will need to top up the water.
After 8 hrs, remove from the pan and store somewhere cool until Christmas.
When you wish to eat the pudding, steam as above in step 4, for 2 hrs. Carefully remove from the pan, then remove the foil and paper and invert onto a plate to serve.

See more Christmas dessert recipes