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Christmas Pudding

Christmas Pudding

  • Prep: Overnight
  • Cook: 2 hours
  • Serves: 6-8
  • Difficulty: Difficult


  • 100g/3½oz raisins
  • 100g/3½oz sultanas
  • 100g/3½oz currants
  • 100g/3½oz soft, ready-to-eat prunes, diced
  • 50g/1¾oz dried dates, diced
  • 50g/1¾oz mixed peel
  • 75ml/2½fl oz dark rum
  • 1 large orange, juice and zest
  • 1 Bramley apple, cored and grated
  • 120g/4½oz light brown muscovado sugar
  • 75g/2¾oz unsalted butter, softened, plus extra for greasing
  • 2 large free-range eggs
  • 100g/3½oz self-raising flour
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 100g/3½oz fresh breadcrumbs
  • 50g/1¾oz ground almonds


  1. Mix together all of the dried fruit, mixed peel, rum, orange juice and zest in a large bowl. Ideally, do this the day before you want to steam the pudding just cover the bowl and leave the fruit to absorb the liquid. On the day that you want to steam th
  2. Lightly grease a 1.2 litre/2 pint pudding basin and line the base with a round of baking paper. Scrape in the pudding mixture and level the surface. Place a layer of baking paper and a layer of kitchen foil on top of the pudding, both pleated to allow for
  3. To steam, place a small plate upside down in a large saucepan. Place the pudding on top of the plate and add enough hot water to come halfway up the sides of the basin. Cover with a lid and simmer for 4 hours, topping up the water as needed using boiling
  4. Recipe taken from the BBC Good Food website