FOODLOVER magazine


Stir-up Sunday

Make your own Christmas pudding ahead of time and get stuck-in to stir up Sunday.  

Christmas Pudding

This Christmas pudding recipe couldn’t be simpler to prepare in advance and can be adjusted to suit your own personal taste.     


 100g raisins
150g sultanas
150g figs
1 apple, grated
75g candied peel
100g glacé cherries
80ml brandy
1 orange, zest and juice
100g butter (unsalted)
165g unrefined dark muscovado sugar
3 eggs
100g self-raising white flour
100g breadcrumbs
30g ground almonds  

  1. Put the dried fruit, brandy, juice and zest of the orange in a bowl. Cover and soak overnight. 
  2. Add remaining ingredients and mix until well combined. 
  3. Grease  a 1.25 litre pudding basin and line the base with non-stick baking parchment. 
  4. Spoon the pudding mixture into the basin and press down well. 
  5. Cover with a pleated piece of buttered foil with the buttered side towards the pudding. 
  6. Fold the foil over the edge of the basin and tie with kitchen string so no steam can escape. Make a string handle to lift the hot basin out of the pan. 
  7. Put the basin in a large pan. Pour in boiling water to come half way up the basin. Cover, bring to the boil, reduce the heat and simmer for 4 hours, topping up regularly with more boiling water. 
  8. Leave the pudding to cool then lift from the pan. Replace the string, foil and paper with a fresh lot. Store in a cool, dark place until needed. 
  9. Before serving, steam in exactly the same way for 1.5 hours. 



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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.