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The Best Christmas Pudding
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The Best Christmas Pudding

Preparation 30 mins
Cook 10 hrs
Serves  8


  • 200g brown sugar
  • 100g breadcrumbs
  • 100g Prepared suet mix
  • 1 tsp ground ginger
  • Pinch ground cinnamon
  • Pinch nutmeg
  • 200g sultanas
  • 200g dried raisins
  • 60g chopped orange and lemon mixed peel
  • 70g toasted almonds, chopped coarsely
  • 1 granny smith apple, chopped and unpeeled
  • Grated zest of 2 lemons
  • 120mL sweet sherry wine
  • 4 tbsp brandy
  • 2 free range eggs
  • 60g self-raising flour

Brandy Syrup

  • 2 cups water
  • 1 cup white sugar
  • ½ tsp lemon zest
  • ¼ cup brandy 


Step 1
In a large mixing bowl, add the brown sugar, breadcrumbs, spices and mix well.

Step 2
Add the orange and lemon mixed peel, almonds, apple and lemon zest.

Step 3
In a separate medium bowl crack egg and beat thoroughly before adding the alcohol. Add this to the dry mixture.

Step 4
Stir until it is wet and combined. Cover with gladwrap well and leave overnight.

Step 5
The next day, stir in the self-raising flour and mix.

Step 6
Put the mixture into a well-greased pudding basin, packing in well. Cover with a layer of baking paper and foil, making a flap on both to allow for steam. Tie tightly with baking string.

Step 7
Steam over simmering water for 8 hours. Ensure the water does not completely evaporate.

Step 8
When done, let the pudding cool down for 24 hours by storing in a dark, cool place. Ensure the baking paper and foil is replaced prior to putting away.

Step 9
On the day of serving, combine water, sugar and lemon zest in a Re-lite Saucepan. Bring the mixture to a boil, reduce heat and simmer for 5 minutes.

Step 10
Strain into a container, removing the lemon zest. Allow to cool. Whisk in the brandy to the mixture and put aside until your pudding is ready.

Step 11
Steam the pudding for 2 hours and serve on your Ogin Glass Footed Cake Plate, drizzle with your brandy syrup and top with your cranberries.



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