Baking Mad.com - everything you want to know about baking

Home
Recipes
Recipe Finder

Browse our collection of over 1000 delicious recipes from all over the world

- or -
Competitions
Bake with the Best
Kids' Baking
Inspiration
Blog

This site uses cookies. To continue browsing this site, please tick the box to agree to our use of cookies.

Find out more here »

Home »
Baking Recipes »
Puddings & Desserts »
Christmas Pudding

Christmas Pudding

Recipe Submitted By: bakingmad

The perfect recipe to make on Stir Up Sunday

Preparation Time	20 minutes
Baking Time	4 hours
Portions	8 to 10
Skill Level	Medium
Average Rating

Christmas Pudding Ingredients

100 grams	Raisins
150 grams	Sultanas
150 grams	Figs
1 grams	Apple(s) eating, grated
75 grams	Candied Peel
100 grams	Natural Glace Cherries (Billington's)
80 ml	Brandy
1	Orange zest and juice
100 grams	Butter plus a little extra for greasing the pudding
165 grams	Dark Muscovado Sugar (Billington's)
3	Free Range Eggs
100 grams	Self Raising White Flour (Allinson Nature Friendly)
100 grams	Breadcrumbs
30 grams	Almonds ground

This recipe uses

How to make Christmas Pudding

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put the dried fruit, brandy, juice and zest of the orange in a bowl. Cover and soak overnight
Add remaining ingredients and mix until well combined.
Grease a 1.25Lt pudding basin and line the base with non-stick baking parchment.
Spoon the pudding mixture into the basin and press down well.
Cover with a pleated piece of buttered foil with the buttered side towards the pudding.
Fold the foil over the edge of the basin and tie with kitchen string so no steam can escape. Make a string handle to lift the hot basin out of the pan.
Put the basin in a large pan. Pour in boiling water to come half way up the basin. Cover, bring to the boil, reduce the heat and simmer for 4 hours, topping up regularly with more boiling water.
Leave the pudding to cool then lift from the pan. Replace the string, foil and paper with a fresh lot. Store in a cool, dark place until needed.
Before serving, steam in exactly the same way for 1 ½ hours.

Reviews

Read all reviews (0) | Average rating: 0 stars

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win a year's supply of Billington's Sugar

Upload an image of your Ultimate Gingerbread man recipe and you'll be in with a chance to win a year's supply of Billington's sugar including Golden Caster Sugar, Light Muscovado Sugar, Dark Muscovado Sugar, Golden Granulated Sugar, Golden Icing Sugar and Molasses Sugar

Click here to enter today

Win 1 of 10 year's supply of Allinson Flour

Answer this question correctly and you could win 1 of 10 year's supply of Allinson Flour, including plain white, self raising, plain wholemeal, strong white, strong wholemeal and easy bake yeast.

Click here to enter

Win 1 of 10 Stork World Baking Day Hampers

Answer the simple question below and you could get your hands on 1 of 10 World Baking Day hampers borught to you by Stork, helping Britain bake better since 1920.