Traditional Christmas pudding
- December 2009
- Serves 12-14
- Takes 1¾ hours to make, plus cooling or 4½ hours to make, plus cooling
You can’t go wrong with this traditional Christmas pudding recipe – packed with dried fruit and brandy.
Even better, you can decide how you’d like to make it – choose to make two large puddings, or make twelve small individual ones instead.
- 11.1g (6.3g saturated)
- 50.3g (36.4g sugar)
Our previous magazine editor Matthew Drennan’s mum has cooked this wonderful light pudding for more than 40 years. Steam in 2 x 2-litre pudding basins or, even easier, bake in 12 dariole moulds. Large puddings will keep, in an airtight container, for 3 months.
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