Delicious Christmas Pudding Recipe

Christmas Pudding recipe adapted from Marguerite Patten BBC cookery show.




 Plain flour2 Ounce (50 Grams)
 Mixed spice1⁄2 Teaspoon (Leveled)
 Cinnamon1⁄2 Teaspoon (Leveled)
 Nutmeg1 Teaspoon (Leveled)
 Breadcrumbs4 Ounce (110 Grams)
 Brown sugar4 Ounce (110 Grams)
 Mixed candied peel4 Ounce (110 Grams)
 Blanched almonds4 Ounce (110 Grams)
 Grated apple4 Ounce (110 Grams)
 Carrot1 Small
 Mixed dried fruit1 Pound (450 Grams)
 Raisins8 Ounce (225 Grams)
 Sultanas4 Ounce (110 Grams)
 Currants4 Ounce (110 Grams)
 Butter/Suet4 Ounce (110 Grams)
 Golden syrup/Black treacle1 Tablespoon
 Stout/Ale / beer1⁄4 Pint (150 Milliliter)
 Cinnamon1 Teaspoon (Leveled)

Nutrition Facts

Serving size: Complete recipe

Calories 6516 Calories from Fat 3223

% Daily Value*

Total Fat 361 g555.4%

Saturated Fat 100.4 g501.8%

Trans Fat 0.2 g

Cholesterol 666.8 mg

Sodium 2233.2 mg93.1%

Total Carbohydrates 709 g236.4%

Dietary Fiber 119.6 g478.5%

Sugars 390.5 g

Protein 195 g390.2%

Vitamin A 278% Vitamin C 437.8%

Calcium 101% Iron 200%

*Based on a 2000 Calorie diet


Mix together the flour, spices, breadcrumbs and sugar.
Chop the peel and almonds.
Peel and grate the apple and carrot.
Grate the rind and squeeze out the juice of the lemon.
Mix all these ingredients together with the dried fruits.
If using butter, melt it; otherwise, grate the suet, unless using already shredded.
Add the fat to the other ingredients.
Beat the eggs and stir into the rest of the ingredients with the syrup or treacle and stout or other liquid.
Stir well; let all the family stir for good luck.
If possible, allow to stand overnight so the flavours mature.
Spoon into a 1.5 litre/2 1/2 pint basin and cover with greased greaseproof paper and foil.
Steam or boil for 6 to 8 hours.
Remove the damp covers and when the pudding is cold, put on dry paper.
On Christmas Day, steam for a further 2 hours before serving.
Serve with Brandy butter, see recipe, right.
If you would like a change from the traditional pudding use diced dried apricots instead of the mixture of dried fruits.
Choose golden syrup and not black treacle and caster, instead of brown, sugar.
This gives a golden coloured pudding.