Boozy Christmas Pudding

Number of Portions
Boozy Christmas Pudding


- 115 grams self raising flour
- 50 grams fresh white breadcrumbs
- 50 grams ground almonds
- 275 grams soft dark brown sugar
- 75 grams suet
- 225 grams each, raisins, currants and sultanas
- 50 grams glace cherries, chopped
- 50 grams flaked almonds
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Allspice
- 1/2 tsp salt
- 3 medium eggs
- 45 ml brandy
- 150 ml brown ale


Grease a 2 pint pudding basin.

Mix together all of the dry ingredients in a large bowl.

In a separate bowl, beat the eggs with the brandy and brown ale.

Combine the fruit mixture with the egg mixture and stir well.

Spoon into the prepared basin and cover loosely with a pleated sheet of greaseproof paper.

Secure well with string and top with a second piece of paper.

Place in a steamer and pour in enough boiling water to come half way up the sides of the basin.

Steam for 3 - 3 1/2 hours, topping up with more boiling water when necessary.

Cool and wrap in foil and store in a cool dry place.

Re-steam the pudding for 1-2 hours before serving.

Products used in this recipe: