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Christmas Pudding

3.3/5 rating (28 votes)
  • Serves: 8
  • Prep Time: 30 mins
  • Ready in: 7 to 8 hours
  • Difficulty: Moderate
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Christmas Pudding

Having lived in Somerset I know I could be accused of being biased, but I love using Cider in my recipes - here it gives extra moisture and wonderful flavour to the dried fruits and grated apple in a traditional Christmas pudding. And as if that wasn't enough, there's another secret ingredient too - chocolate!!


  • 115g/4oz raisins
  • 115g/4oz currants
  • 115g/4oz sultanas
  • 55g/2oz chopped mixed peel
  • 115g/4oz coarsely grated carrot
  • 115g/4oz cooking apple, peeled and coarsely grated
  • finely grated zest of 1 orange
  • 100ml/3½fl oz cider
  • 2 eggs, beaten
  • 1 tbsp black treacle
  • 115g/4oz muscovado sugar
  • 115g/4oz plain flour, sieved
  • ½ tsp mixed spice
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 115g/4oz ground almonds
  • 115g/4oz vegetable suet
  • 85g/3oz bitter plain chocolate roughly chopped

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  • Grease a 1.2 litre/2 pint pudding basin, cut out a small circle of greaseproof paper and use to line the base.
  • Place dried fruits, chopped peel, grated carrot and apple and orange zest in a large bowl, pour over the cider and allow to stand for about 10 minutes.
  • Add the beaten eggs, treacle and sugar to the soaked fruits and stir well to combine, then add the flour, spices, ground almonds, suet and chocolate and mix well together. Pour the mixture into the pudding basin and cover with a circle of greaseproof paper.
  • Place a large piece of foil on top of a large piece of greaseproof paper then fold in the centre to make a pleat. Place the pleated papers on top of the pudding basin and use a long piece of string to tightly tie the papers just below the rim of the basin. With an extra piece of string, tie a long loop across the top - you can use this as a handle to help lower and lift the pudding in and out of the pan.
  • Place a heatproof saucer in the bottom of a large saucepan and sit the pudding on top. Fill the pan with enough boiling water to come halfway up the sides of the basin then cover with a tightly fitting lid and bring the water to the boil. Reduce the heat and simmer gently for about 7-8 hours. Check the water every couple of hours and add extra boiling water as necessary to maintain the water level.
  • Serve with clotted cream, brandy butter or lashings of custard!!

Phil's Tips

Use plain chocolate, not milk, as it has a much more intense flavour. When cooking always use chocolate which is labelled as having at least 50% cocoa solids.

If you're not eating the pudding straight away, allow to cool then remove pleated foil and greaseproof paper. Cover tightly with a clean piece of foil and store in a cool place for up to 3 months. To reheat on Christmas day, steam (following the method above) for 1 hour.

Alternatively, you can reheat the pudding in a microwave oven - always follow the microwave manufacturers' instructions with regards to power settings and reheating times - sugary foods such as puddings (and mince pies) attract the microwaves and can get extremely hot so you must always give a 'standing time' to allow the temperatures to even out. Do not add additional alcohol to the pudding before reheating in the microwave.

Finely chopped left over Christmas pudding makes a great ice cream folded into softened vanilla ice cream, even the kids will like it ... ... ... ... ... ... ... ... . I promise.

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