Traditional Christmas Pudding with Brandy Sauce

Traditional Christmas Pudding with Brandy Sauce


(4 votes) 4 4

A classic recipe that never goes out of style

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  • 8 oz. Currants
  • 4 oz. Sultanas
  • 4 oz. Raisins
  • 4 oz. Chopped candied peel
  • 1 oz. Skinned and chopped almonds
  • 4 oz. Whole-wheat flour
  • 1/2 tsp. Salt
  • 1/2 tsp. Grated nutmeg
  • 1/2 tsp. Ground ginger
  • 1 1/2 tsp. Mixed spice
  • 8 oz. Brown sugar
  • 4 oz. Whole-wheat breadcrumbs
  • 8 oz. Vegetable suet
  • 1 Lemon, juice and rind
  • 1 Tbs. Molasses
  • 5 Tbs. Water and rum mixed

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Grease a 2 pt. pudding basin and use a large saucepan to hold the basin. Wash currants, sultanas and raisins in warm water and pat dry. Put fruit in large bowl with candied peel and almonds. Sift flour, salt and spices into bowl, and add sugar, breadcrumbs and suet. Mix well. Stir in lemon juice, rind and molasses with enough of the water and rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper and aluminum foil and put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan and let pudding steam gently for 4 hours, watching the water level and topping up with boiling water if necessary. When cooked, cool the pudding and store in a cool dry place for up to 2 months. Before serving, steam pudding again for 3 hours. Turn out onto a serving platter and flame with brandy if you desire. Yield: 8 servings.

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