Traditional Christmas Pudding

This traditional festive recipe is loved by many. Deliciously spiced, moist and fruity, our Schwartz Christmas pudding recipe is simple to make and is an all-round winner! If you can resist eating all of them over the festive season, make them in advance on ‘Stir-up Sunday’, traditionally the Sunday five weeks before Christmas, and store them in a cool dry place. Simply re-steam them on the day and enjoy! This recipe makes enough for three puddings, and also freezes well.

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Ingredients
Preparation
25 mins Prep Time
25 mins Prep Time
  • To prepare the pudding basins, grease them really well and line the bottom of each one with a small square of greased greaseproof paper.

  • Mix together all of the dry ingredients in a large bowl. In a separate bowl, beat the eggs with the brandy and brown ale.

  • Combine the fruit mixture with the egg mixture and stir well. Spoon equally into the prepared basins and cover each with a circle of greaseproof paper. Cover each basin with a double layer of foil, and secure well with string. Make a handle with a double length piece of string and tie securely through both ends.

  • Place each pudding in a separate steamer or large saucepan with an upturned saucer inside and pour in enough boiling water to come half-way up the sides of the basins.

  • Steam for 2-2½ hours, topping up with more boiling water when necessary. Remove pudding from pan and set aside to cool. Remove foil and replace the greaseproof paper with fresh, ready for re-steaming, and store in a cool dry place.

  • To reheat on the day:

  • On the day of serving, re-steam the pudding, as above, for 1-2 hours. Alternatively, pierce the greaseproof paper and re-heat in the microwave on full power for 2-2½ minutes, or until piping hot throughout.

  • Remove the greaseproof paper, place a plate on top of the basin and turn upside down. Shake the pudding gently to release onto the plate.

  • To flame, simply heat 2 tbs brandy in a small saucepan and light before pouring over the pudding immediately.

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