Christmas pudding
20 minutes, plus resting overnight
Preparation time
3 hours, plus 1 hour 30 minutes reheating time
Cooking time


110 g (¾ cups) plain flour

½ tsp mixed spice

70 g (¾ cup) fine breadcrumbs

70 g butter, melted plus extra for greasing

70 g (⅓ cup firmly packed) brown sugar

20 g (2 tbsp) blanched almonds, roughly chopped

70 g (¼ cup) raisins

70 g (¼ cup) currants

70 g (¼ cup) sultanas

1 tbsp glace cherries

1 tbsp mixed candied peel

1 small apple, peeled and grated

½ lemon zest

½ orange, zest and juice

2 eggs

10 g black treacle

80 ml (⅓ cup) brandy or rum


  1. Sift the flour and spices into a large bowl. Stir in the breadcrumbs, melted butter, brown sugar and almonds.
  2. Add the fruit, zest and juice. Make a well in the centre and add the beaten egg and treacle. Combine thoroughly; gradually adding the brandy, mixing until a smooth dropping consistency is obtained.
  3. Cover the bowl and leave to stand overnight in the refrigerator.
  4. The following day lightly butter a 900ml pudding bowl and fill with the mixture, packing it down firmly. Cover the top of the bowl with baking paper and secure the pudding lid.
  5. Place the bowl on a rack and Steam at 100ºC for 3 hours.
  6. After steaming, replace the baking paper with fresh paper and place the lid back on. Store in the refrigerator until required.

To serve

  1. Steam at 100°C for approximately 1 hour and 30 minutes to heat pudding.
  2. Unmould pudding and serve on a platter warm with brandy sauce, if desired

Hints and tips

  • Store the sealed pudding in the refrigerator until ready to serve.
  • Puddings can be made 1-2 months in advance, to ease the burden in the kitchen.


Share some inspiration

We appreciate the share

The recipe has been shared with your contact, we hope they enjoy this recipe.

1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



Total $0.00