Homemade Christmas Pudding – Y U M M Y !

We’re a little late with our Christmas pudding making this year but there’s still enough time to let it mature and taste extra scrummy.

We absolutely suggest making your own too. I am definitely a Christmas pudding convert in the last 10 years. Homemade is most definitely the way to Christmas pudding perfection. It’s also a family tradition to get together, make the pudding and each have a stir and make a wish.

If you fancy a try, here’s our recipe (tried, tested and very, very yummy!). It’s enough for a large pudding for 8.

Ingredients (excuse the ounces, my grandmother doesn’t do grams):

  • 8oz Moist Brown Sugar
  • 8oz Sultanas
  • 8oz Raisins
  • 8oz Currants
  • 4oz Candied Peel (personally, I can’t abide the stuff so I replace it with 4ozs of extra dried fruit instead)
  • Flour (plain or self raising)
  • Rind of 1 Lemon
  • 4oz Breadcrumbs (slightly stale bread is the best, no crusts)
  • 3 Eggs
  • Sale Spoon of Nutmeg
  • 1/2 Teaspoon of Salt
  • 1/4 Pint of Milk
  • Small Wine Glass Brandy (I always add a little more!)


  1. Mix all the dry ingredients together
  2. Make a well in the middle and add the beaten eggs, milk and brandy
  3. Mix very well (add in your sixpence if you want to)
  5. Pour into a well greased pudding basin
  6. Cover with doubled up greaseproof paper and tie with string – put a crease into the greaseproof paper to allow the pudding to expand a little
  7. Cover with cotton/muslin and tie with string
  8. Take the opposite corners of the cotton/muslin and tie in a knot on the top
  9. Put into a large lidded saucepan – we use our pressure cooker
  10. Poor in boiling water to just under the lip of the pudding basin
  11. Pop on the lid and leave plopping away for 5-6 hours – make sure you top up the water to make sure it doesn’t boil dry
  12. After 5-6 hours take out and leave to cool
  13. On Christmas morning, repeat steps 8-11. We put ours on first thing in the morning and then take it off when we run out of hobs!!
  14. When ready to eat, turn onto a plate, stick in some holly and add some brandy butter
  15. Smashing!

Handy tip – If you have a slow cooker we have it on good word that you can use that instead. You then you don’t need to keep topping up the pan.

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