Christmas pudding

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This recipe needs advance preparation!
Christmas pudding
Christmas pudding
After the first boiling
Servings:Servings: 10 - Makes 1 x 2lb pudding
Calories per serving:375
Ready in:1 day, 8 hours, 20 minutes
Prep. time:1 day 20 minutes
Cook time:8 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:2nd April 2013

This recipe is based on that of a pudding made in 1714 for George I when he celebrated his first Christmas as King of England. I used a 5 inch spherical pudding tin to cook it in.


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  1. Mix the dry ingredients, fruit and liquids separately, then mix all three together.
  2. Leave to stand overnight in a cool place.
  3. Add the mixture to a pudding basin, cover with greaseproof paper and then muslin.
  4. Boil in a saucepan on a metal ring for 6 hours, ensuring that the water level is about half way up the side of the basin.
  5. On Christmas Day, boil for a further 2 hours.

Serving suggestions

Serve with brandy/rum butter or sauce.

Chef's notes

  • I like to soak the dried fruit (except for the cherries) overnight in the brandy and stout first.
  • It is easier to chop the glacé cherries with scissors, rather than a knife.
  • Every so often, pierce the pudding with a skewer and feed it with more brandy.

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