Been looking for the perfect pudding?

Been looking for the perfect pudding?

Have you found yourself looking for the perfect Christmas pudding recipe? Then look no further


350g mixed dried fruit (raisins, currents, sultanas)

100g pitted ready to eat prunes, chopped or left whole

100g dark muscovado sugar

4 tbsp dark rum

100ml stout

100g chopped walnuts

100g blanched almonds

100g ground almonds

100g fresh white breadcrumbs

50g plain flour

100g frozen butter, grated, plus a little extra to grease

½ tsp freshly grated nutmeg

1tsp ground cinnamon

2 tsp mixed spice

100g chopped glace cherries

3 large free range egg (beaten)


Combine mixed fruit, prunes, muscovado sugar, rum and stout in a mixing bowl

Stir well to mix, cover and leave for 24 hours to soak

After 24 hours mix the walnuts, almonds, ground almonds, breadcrumbs, flour, butter, spices, cherries and eggs along with the soaked fruit mixture in a large mixing bowl, making sure you include all the soaking liquor from the soaked fruit

Mix well until completely combined (let all members of the family have a stir and make a wish)

Cover with cling film and leave to stand in a cool place for 24 hours

After 24 hours, grease a 1.2ltr/2 pint pudding basin with butter

Cut a circle of baking paper and place into the bottom of the pudding basin and then grease with a little more butter

Pack the pudding mixture into the pudding basin, pressing as you add it

Fold a pleat into the middle of a large piece of baking paper and place over the pudding

Cover with a large piece of pleated foil, ensuring the pleats are on top of one another

Secure tightly with kitchen string tied under the lip of the pudding basin

Place an upturned saucer into a large saucepan ¼ full of water, fold a long piece of foil into quarters lengthways to create a long strip and place the pudding basin in the middle of the strip. Bring the sides of the strip up the sides of the pudding basin and lower into the saucepan. Ensure the water in the saucepan comes one third of the way up the side of the pudding basin, but nowhere near the top of the basin. Leave the ends of the foil strip hanging over the side to make it easy to remove the pudding later

Bring the water to boil and then reduce the heat to a gentle simmer. Simmer gently for 5-6 hours, topping up the water level as necessary throughout cooking (do not allow the pan to dry out)

Once the pudding is cooked, remove from the pan and set aside to cool. The pudding can be stored for up to two years in a cool, dry place. To serve, reheat the pudding by steaming again (in the same way) for 2 hours, or until hot all the way through. Alternatively, remove the foil and reheat in the microwave