Traditional Christmas Pudding

Traditional Christmas Pudding

Traditional Christmas Pudding

Prep Time
25 Minutes
This traditional festive recipe is loved by many. Deliciously spiced, moist and fruity, our Schwartz Christmas pudding recipe is simple to make and is an all-round winner! If you can resist eating all of them over the festive season, make them in advance on ‘Stir-up Sunday’, traditionally the Sunday five weeks before Christmas, and store them in a cool dry place. Simply re-steam them on the day and enjoy! This recipe makes enough for three puddings, and also freezes well.

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  • 1 teaspoon Cinnamon Ground

  • ½ teaspoon Ground Nutmeg

  • ½ teaspoon Ground Coriander

  • ½ teaspoon Ground Allspice

  • ½ teaspoon Sea Salt

  • 3 medium eggs

  • 3 tablespoons brandy

  • 150 millilitre (¼ pint) brown ale

  • 3 x 0.5 litre pudding bowls

  • 100 gram (4 ounce) self-raising flour

  • 50 gram (2 ounce) fresh white breadcrumbs

  • 50 gram (2 ounce) ground almonds

  • 275 gram (10 ounce) soft dark brown sugar

  • 75 gram (3 ounce) suet

  • 225 gram (8 ounce) raisins

  • 225 gram (8 ounce) currants

  • 225 gram (8 ounce) sultanas

  • 50 gram (2 ounce) glace cherries, chopped

  • 50 gram (2 ounce) flaked almonds

Key Products
Cinnamon Ground

Product Information

£ 1.69/unit,32g
Ground Nutmeg

Product Information

£ 1.73/unit,32g
Ground Coriander

Product Information

£ 1.61/unit,24g
Ground Allspice

Product Information

£ 2.05/unit,37g


  • 1 To prepare the pudding basins, grease them really well and line the bottom of each one with a small square of greased greaseproof paper.
  • 2 Mix together all of the dry ingredients in a large bowl. In a separate bowl, beat the eggs with the brandy and brown ale.
  • 3 Combine the fruit mixture with the egg mixture and stir well. Spoon equally into the prepared basins and cover each with a circle of greaseproof paper. Cover each basin with a double layer of foil, and secure well with string. Make a handle with a double length piece of string and tie securely through both ends.
  • 4 Place each pudding in a separate steamer or large saucepan with an upturned saucer inside and pour in enough boiling water to come half-way up the sides of the basins.
  • 5 Steam for 2-2½ hours, topping up with more boiling water when necessary. Remove pudding from pan and set aside to cool. Remove foil and replace the greaseproof paper with fresh, ready for re-steaming, and store in a cool dry place.
  • 6 To reheat on the day:
  • 7 On the day of serving, re-steam the pudding, as above, for 1-2 hours. Alternatively, pierce the greaseproof paper and re-heat in the microwave on full power for 2-2½ minutes, or until piping hot throughout.
  • 8 Remove the greaseproof paper, place a plate on top of the basin and turn upside down. Shake the pudding gently to release onto the plate.
  • 9 To flame, simply heat 2 tbs brandy in a small saucepan and light before pouring over the pudding immediately.