auld lang syne

Rich Christmas Pudding


  250 g currants

250 g raisins

250 g sultanas

250 g soft brown sugar

60 g plain flour

150 g breadcrumbs

250 g chopped mixed peel

250 g chopped suet

1 level tablespoon ground mixed spice

1 level teaspoon ground ginger

2 medium eggs

200 ml Guinness

Pinch baking powder

Pinch salt

Pinch bicarbonate of soda

13 cm pudding mould, buttered



  Place the currants, raisins, sultanas, sugar, flour, breadcrumbs, peel, suet and sopices into a large bowl and mix it very well.

Lightly beat the eggs with the Guinness and add the baking powder, salt bicarbonate of soda.

Stir the Guinness into the dry ingredients and mix well. Spoon the mixture into the bottom of half of mould, piling it up to form a dome. Cover with top half of mould; sit in base ring and clip handle in position to seal.

Place filled mould into a saucepan and pour boiling water to a quarter of the way upthe mould.

Add a slice lemon to prevent discolouring of mould.

Cover saucepan and steam for 4 - 5 Hours, ensuring pan doe not boil dry!

Remove the pudding from pan and leave to cool. Wrap pudding in a baking parchment then foil and store in fridge for up to 3 months.


On Christmas Day


To steam the pudding:

Steaming is the best way to reheat the pudding, and helps the rich dark colour to develop.

Return the pudding to the mould and steam pudding for 1 - 2 hours to reheat thoroughly.

To flame:

Place the pudding on serving plat, place any red candycherries on top. Heat brandy in a small saucepan and pour around the base of the pudding and ignite.

Always be careful with open fire!