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Traditional Christmas Pudding   HT DP 240mins plus soaking

Serves 8 – 10   Hot Dried Fruit Alcohol Spices Traditional Christmas Plum Pudding Dessert

175g/6oz Sultanas
175g/6oz Seedless Raisins
50g/2oz Ready to Eat Dried Prunes, chopped
50g/2oz Glacé Cherries, halved
75g/3oz Dried Figs, chopped
50g/2oz Candied Peel, chopped
90ml/3fl.oz. Brandy
1 Apple, grated
The grated zest and juice of 1 Orange
3 Eggs, lightly beaten
125g/5oz Shredded Suet
175g/6oz Soft Dark Brown Sugar
1 tbsp Black treacle
125g/5oz Fresh Breadcrumbs
125g/5oz Self Raising Flour
˝ teasp Mixed spice



1. Place the sultanas, raisins, prunes, cherries, figs and candied peel and in a large mixing bowl, mix well and leave to soak for 6-8 hours, turning once or twice. Don’t be tempted to add any more brandy as the whole lot will be going into the pudding.

2. After the soaking period, add the remaining ingredients to the soaked fruit mixture and mix very well.

3. Well grease a 1.5L/2˝ pt heatproof pudding basin with butter, then turn the pudding mixture into the bowl.

4. Cover with a large piece of greaseproof paper and a double layer of foil, both with a centre pleat to allow for expansion and secure with string.


5. Place the pudding in a saucepan with sufficient boiling water to come just below the rim of the basin and steam for about 3˝ hours until firm to the touch, topping up the pan with extra boiling water as necessary.

Allow the pudding to cool a little before turning out.

Once cooked, they can be stored for 1 – 2 months in an airtight tin. When you're ready to serve the pudding simply re-steam for about 3 hours.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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