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Traditional Christmas Pudding


Staff member
Christmas Pudding


6 oz./175g self-raising flour
1 level teaspoon mixed spice
1 level teaspoon ground cinnamon
½ level teaspoon ground nutmeg
8 oz./225g white breadcrumbs
12 oz./350g dark brown sugar
1 lb./450g currants
8 oz./225g raisins
8 oz./225g sultanas
4 oz./125g mixed cut peel
4 oz./125g cherries, halved, washed and dried.
2 oz./50g almonds, blanched and chopped finely grated ring of 1 orange
finely grated rind of 1 lemon
8oz./225g Stork Margarine, melted and cooled a little

Beaten together…3 large eggs, 2 tablespoons brandy, rum or whiskey
½ pint/275ml Guinness.


  • Have ready two greased 2 pint/1.1 litre pudding bowls.
  • Cut large circles of double greaseproof paper for the tops and grease well. Make pleats crosswise in the paper
  • Cut a large circle of foil for each bowl and make pleats as for the greaseproof paper.
To Make Pudding:

  • Sieve the flour and spices into a large mixing bowl.
  • Add the breadcrumbs, sugar, prepared fruit, nuts, lemon and orange rind then mix thoroughly.
  • Make a well in the centre then pour in the melted Stork and beaten egg mixture. Mix thoroughly with a wooden spoon.
  • Cover and leave to stand overnight (the mixture is slack in the beginning but thickens overnight). Mix well again before filling the bowls.
  • Place the mixture into the prepared bowls.
  • Cover tightly with the greased greaseproof paper and tie down securely, under rim of bowl. Cover with foil and tie down again. Put a loop of string over top to facilitate removing pudding when cooked.
  • Place the pudding in a steamer two-thirds full of boiling water and cover with a tight fitting lid or place an upturned saucer or pot stand in a saucepan. Place the pudding on top and pour in boiling water to come halfway up the sides of the bowl. Cover with a tight fitting lid and steam or boil for 6 hours.
  • Keep the pressure of steam up all the time and keep topping up with boiling water.
  • When the puddings are ready, remove carefully from the saucepan or steamer (use oven-gloves if possible). Allow to cool completely.
  • When cold remove damp papers and re-cover with fresh double greaseproof paper and foil and steam for another 2 hours. Serve with one of the sauces mentioned below. Serves 12.
To Serve:

Brandy and orange sauce or sherry and orange sauce or whiskey and spice sauce.

Baked Christmas Pudding


  • Prepare the pudding and tie down as for steamed Christmas Pudding
  • Stand the prepared bowl in a deep casserole or in a large deep cake tin and fill ¾ full with boiling water.
  • Cover the casserole with the lid or cover the tin completely with foil to keep in the steam.
  • Bake in the middle of a pre-heated oven Gas Mark 2-300 F – 150 C for approximately 6 hours.
  • Check the water after 3-4 hours and top with boiling, water if necessary.
  • Cool, re-cover and store as for steamed pudding.
  • On Christmas Day re-cover as for steamed pudding and steam for a further 2 hours.
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Staff member
Brandy and Orange Sauce

Brandy and Orange Sauce


8 oz/225g Butter
5 oz/150g icing sugar, sieved*
5 0z./150g castor sugar* *
3 tablespoons brandy
finely grated rind of 1 orange


  • Cream the Butter and sugars until light and fluffy.
  • Beat in the brandy thoroughly, then beat in the orange rind.
  • Place in a dish, cover with cling film and keep in the refrigerator for several hours or until needed.
Serves approx. 12


  • *Use all icing sugar if smooth texture is preferred.
  • **Use all castor sugar if crunchy texture is preferred.

Whiskey and Spice Sauce

Make as above using Irish whiskey instead of brandy and beat in ½ level teaspoon of mixed spice. Pile into a dish and sprinkle the top with mixed spice. Cover and refrigerate as above.

Serves approx. 12

Sherry and Orange Sauce

Make for Brandy and Orange Sauce, using sherry instead of brandy.


Staff member
Any low carb low fat alternatives?
Hi Claire,

Here is one for you:) .

Antony's Christmas Pudding

2 x 1.3kg (3lbs) puddings (each pudding serves 6)

Preparation time:
1 hourStanding Time:
48 hours (minimum overnight)Cooking time:
2 hours x 3 (Total 6 hours) plus 2 hours reheating


pitted prunes, diced

maroons glacé,

dried apricots, diced

candied peel, diced


whole glacé cherries, halved

flaked almonds

ground almonds

toasted hazelnuts, chopped

stem ginger, diced

apples, cored and grated

SPLENDA® Granulated

barley wine

6 tbsp

6 tbsp
Bénèdictine liqueur

3 tbsp
walnut oil

2 tbsp
treaclejuice and grated rind of

2 oranges
juice and grated rind of

1 lemon


wholemeal bread crumbs

self-raising flour

cold unsalted butter, grated

½ tsp each
ground cinnamon, nutmeg, mace, cloves, allspice and cardamom

large free range eggs

2 tbsp
clear honey

2 tbsp
rough cut marmalade


1. Combine the fruit mix and leave at least overnight, preferably for 48 hours.

2. [Day 2] Combine dry ingredients then fold into the fruit mix.

3. Beat the mixing medium ingredients until fluffy and fold into the other ingredients.

4. Prepare the basins and their covers. Butter the 2 pudding basins well and cut small greaseproof rounds to fit the bottom of the bowls. Butter the greaseproof rounds and fit them in place. Cut out double rounds of greaseproof paper 7.5cm (3 inches) larger than the tops of the basins. Butter well on the side to be placed on top of the mixture.

5. Divide the mixture between the pudding basins, filling them four-fifths full. Smooth over the tops, making a small indentation in the middle. Cover with the prepared greaseproof rounds and wrap the complete basin in baking foil or muslin, (rinsed and floured on the inside), tying firmly at the top.

6.Stand the basins on a rack in a large saucepan and pour in boiling water to come three-quarters of the way up the sides of the basins. Cover the pan tightly and steam for three periods of 2 hours. Allow to cool between each period and top up the pan with extra BOILING WATER often during each cooking period.

7. Allow to cool then store in a cool, dark place until ready to use. On Christmas Day steam for a further 2 hours.

For real indulgence:
Nutrition Information

(typical values)

Per serving: Energy 3273 kJ / 780 kcal,

Carbohydrate 103.75g, Fat 30.91g.
Per 100g:
Energy 1091 kJ / 260 kcal, Carbohydrate 34.58g, Fat 10.3g.

Brandy/Rum Butter

6 Preparation time:
5 minutes


unsalted butter,

icing sugar25g/1oz
SPLENDA® Granulated

2 tbsp
brandy or rum


1. Beat the unsalted butter with the icing sugar, SPLENDA® Granulated and brandy or rum until white and creamy.2Refrigerate until ready to use.


You can substitute soft dark brown sugar for half the icing sugar, to give your butter a different look

Source: SPLENDA® Low Calorie Sweetener | Recipes | Antony's Christmas Pudding
Bumped for all those like me banging out Xmas puddings for friends and family on this cold, rainy dreary day!


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