Christmas Pudding

6 h 25 min
To Cook


  • 150g (2/3 cup) Ballantyne Cultured Unsalted Butter
  • 100g (1 cup) plain flour
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg
  • 1 pinch ground cloves
  • 100g (2 cups) fresh white breadcrumbs
  • 100g (½ cup) dark muscovado sugar
  • 150g (1 cup) sultanas
  • 75g (½ cup) currants
  • 75g (½ cup) raisins
  • 50g (½ cup) dried prunes, pitted
  • 2 tbsp chopped almonds
  • 50g (½ cup) finely chopped candied peel
  • 50g runny honey
  • 1 unwaxed orange, grated zest and juice
  • 2 eggs, beaten
  • 75 ml (⅓ cup) dark rum or brandy
  • To decorate:
  • Icing sugar
  • Cranberries

Christmas Pudding


Step 1
Grease a 1.2 litre pudding basin.
Step 2
Sift the flour and spices into a mixing bowl and rub in the butter until it resembles breadcrumbs.
Step 3
Stir in the breadcrumbs, sugar, dried fruits, almonds and candied peel.
Step 4
Whisk together the honey, orange zest and juice, eggs and rum. Pour into the fruit mixture and stir well to combine.
Step 5
Spoon the mixture into the basin (leaving room for the pudding to rise) and smooth the top. Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil, tie securely and place in the top of a steamer. Alternatively, place on an inverted plate in a large pan and pour in boiling water to come halfway up the basin.
Step 6
Cover and cook for 6 hours, topping up with boiling water as needed.
Step 7
Turn out onto a serving plate and sift icing sugar over the top. Decorate with cranberries.
Step 8
Tips: To make ahead: Cool the pudding completely, then wrap in fresh greaseproof paper and foil. Store in a cool, dark place until needed. The pudding will keep for 3 months. To reheat: steam the pudding for 2 hours.