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 the goods

8oz / 250g chopped, pitted dates
8oz / 250g raisins
8oz / 250g golden raisins or sultanas
8oz / 250g currants
6oz / 185g mixed peel
6oz`/ 185g blanched almonds
6oz / 185g chopped dried apricots (optional)
4oz / 125g glace cherries
8oz / 250g butter
4 large eggs
1/4 - 1/2 cup brandy, whiskey or rum
1 cup firmly packed brown sugar
375 ml / 12 oz Guinness / stout
2 cups stale white, crustless bread crumbs
2 cups all purpose / plain flour (plus 1/3 cup)
2-3 tspns mixed spice / pumpkin pie spice

active time: 60 minutes

total time: 11 hours cooking, 1-2 weeks total time

you will need:

  • 2 large mixing bowls
  • wooden spoon
  • large pot with lid
  • smaller saucepan
  • twine / string
  • unbleached calico / muslin
  • scissors
  • colander
click here for cloth instructions

click here for boiling instructions




Christmas Pudding

Chop the dates and apricots, mix with the other fruit and nuts and spices.

Soak everything overnight in a large mixing bowl with brandy / rum / whiskey. (I won't tell how much you use! A pudding never suffered from a slippery pour)

Tear the flesh from a loaf of good, white bread. (no crusts, no sour dough). Separate the loaf into small tufts and let sit in a bowl overnight to dry out.

Cream the butter and sugar in another mixing bowl, add the eggs one at a time and beat to combine.

Add the fruit and mix by hand.

Pour 1/2 the stout into the batter, add the flour and breadcrumbs. Add more of the stout until the batter still holds shape but is not too firm.

Mound the pudding into the centre of the wet, floured cloth (click here for instructions). Tie securely with string.

Boil  the pudding for 5 hrs (click here for boiling instructions)

Hang the pudding to dry for 1-2 weeks

Boil the pudding again for 4-5 hours on Christmas Day.

Serve aflame!