Do you know how some things just taste of Christmas? This traditional Christmas Pudding recipe is a festive party in your mouth. Loads of mixed fruits, spices and that great Christmas lubricant, alcohol. Unlike this recipe, pudding traditions like hiding trinkets in the middle seem to have faded away. Good riddance I say, because frankly the thought of my mouthful of pudding being spoiled by biting into a thimble – signifying another year of “spinsterhood” – depressing. I’m just here to get my cake on, pudding mystics, let me be. This boiled Christmas Pudding is best served with a topping of cool brandy custard or vanilla bean ice-cream.


Serves: 8-12           Difficulty: Easy


·      Large saucepan

·      2.8 Litre (6 pint; 4 cup) Pudding Steamer, well-greased

·      Kitchen scales


·      1kg (35 oz) Dried Mixed Fruit (sold by the box/bag in supermarkets)

·      250g (8.8 oz) Dried Dates, pitted

·      250g (8.8 oz) Raisins

·      500ml (17.6 fl oz) Water

·      220g (7.8 oz) Brown Sugar

·      1 teaspoon Salt

·      250g (8.8 oz) Unsalted Butter

·      2 teaspoons Bicarbonate Soda

·      3 large Eggs

·      130g (4.6 oz) Plain Flour

·      130g (4.6 oz) Self Raising Flour

·      2 teaspoons Mixed Spice

·      1 teaspoon Cinnamon Powder

·      60ml (2.1 fl oz) Scotch Whisky

·      1 cup fresh breadcrumbs

·      Brandy custard to serve


  • In a large saucepan add all the dried mixed fruit, dates, raisins, brown sugar, salt, butter and water. Stir on low heat until the butter melts, then simmer on low heat for around 8 minutes. Stir occasionally.
  • Remove the saucepan from the heat. Stir in the bicarbonate soda. Let the mixture stand until it’s at room temperature.
  • To the room temperature mixture, add the eggs and whisky. Stir in the fresh breadcrumbs, plain flour, self-raising flour, mixed spice and cinnamon.
  • Pour the mixture into a well-greased pudding tin. Place the pudding tin in a large saucepan of boiling water, and boil the tin for 6 hours. Top up the water in the saucepan every 20-30 minutes.
  • Allow the pudding to cool. Remove from the tin.

Serve with brandy custard

Recipe adapted from Best Ever Recipes



  • The pudding can be made several days ahead of time and stored in the fridge. Wrap it in clingfilm then aluminium foil for storage. It will need a further 2 hours of boiling back in the pudding tin to reheat it on the day.
  • Store uneaten pudding wrapped in plastic wrap and foil in the fridge.