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You're my Christmas Pudding original pen and ink and watercolour illustration by Rosie Brooks

You're my Christmas Pudding original pen and ink and watercolour illustration by Rosie Brooks

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Here is a recipe for traditional Christmas pudding, a popular dessert in the UK:


  • 150g plain flour
  • 1 tsp ground mixed spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp bicarbonate of soda
  • 225g shredded suet
  • 225g brown sugar
  • 225g breadcrumbs
  • 225g raisins
  • 225g currants
  • 110g sultanas
  • 110g candied peel
  • 110g chopped almonds
  • 4 eggs, beaten
  • 150ml stout or dark beer
  • 1 lemon, grated zest and juice
  • 1 orange, grated zest and juice


  1. In a large mixing bowl, sift together the flour, mixed spice, cinnamon, nutmeg, and bicarbonate of soda.

  2. Add the shredded suet, brown sugar, breadcrumbs, raisins, currants, sultanas, candied peel, and chopped almonds to the bowl, and mix together.

  3. In a separate bowl, beat the eggs and then stir in the stout or dark beer, lemon zest and juice, and orange zest and juice.

  4. Add the egg mixture to the dry ingredients and mix thoroughly to combine.

  5. Grease a 2-pint pudding basin with butter and then spoon the pudding mixture into the basin.

  6. Cover the basin with a double layer of baking parchment and a layer of foil, making sure to fold it over the top of the basin and tie it securely with string.

  7. Place the pudding basin in a large pot and add enough boiling water to come halfway up the side of the basin.

  8. Cover the pot with a lid and simmer the pudding for 6 hours, topping up the water as needed to keep the level halfway up the basin.

  9. Once the pudding is cooked, remove it from the pot and let it cool before removing the foil and parchment.

  10. To serve, reheat the pudding by steaming it for 2-3 hours, then turn it out onto a plate and decorate with holly and a sprig of Christmas greenery.

Enjoy your traditional Christmas pudding!

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