My Mum's Christmas Pudding Recipe
Recipe type: Dessert
  • 4 oz self-raising flour
  • 4 oz breadcrumbs
  • 4 oz suet or margarine
  • 4 oz currants (but you can substitute with other dried fruit - try apricots)
  • 4 oz raisins
  • 4 oz sultanas
  • 2 oz mixed peel (you can also use glacĂ© cherries)
  • 3 oz demerara sugar (or normal white granulated if necessary)
  • 1 oz chopped nuts
  • ½ - 1 medium/large grated apple (or carrot)
  • ½ - 1 medium/large lemon (rind and juice)
  • 2 eggs
  • 2 tbsp marmalade (or Golden Syrup)
  • ⅛ pt milk
  • 1 tsp salt
  • 2 tsp mixed spice
  • 2 tsp grated nutmeg
  1. Mix the flour, sugar, breadcrumbs and suet. Add all the peels, dried fruit, nuts and apple. Mix well and add salt and spices.
  2. Beat the eggs and add to the dry mixture with the lemon juice, milk and marmalade.
  3. Mix thoroughly adding more liquid if necessary.
  4. Line your basin just at the base with a circle of greaseproof paper. Pour your mixture into the basin and cover the top with a double layer of greaseproof paper and foil pleated in the middle, which will allow the pudding to expand while cooking. Tie the greaseproof paper on with string around the rim or lip of the bowl and I'd also recommend tying a handle on to the string around the rim to make it easier to lift in and out of the pan.
  5. Steam for 3 hours. Remember to make sure you keep your basin off the bottom of the pan, by using a saucer or a batch of scrunched up foil. Make sure the pan doesn't boil dry. Keep your eye on it and check regularly. Take a look at the links below if you haven't steamed a pudding before.
  6. Your pudding is now cooked and ready to store. Snip off the string and remove the used cooking papers. The beauty of a steamed pudding like this is that you can keep it wrapped in a cool dark cupboard for a few weeks ready for Christmas day, or make it months in advance and freeze it. We love it so much we usually make a double batch and freeze one.
  7. To reheat your pudding either steam it again for 1 hour, (using the same preparation methods for cooking, with new papers) or you can microwave it on 'High' for around 10 minutes for a 2-pint pudding, depending on your microwave.
Recipe by JAQUO Lifestyle Magazine at