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Christmas Pudding

by Lizzie Kamenetzky from The Great British Bake Off: Winter Kitchen

A rich, dark Christmas pudding recipe packed with boozy fruits, spices and nuts. Serve with brandy butter, whipped cream or vanilla ice-cream to end your Christmas meal in style.


A Christmas pudding should be rich, dark and packed full of boozy fruits. Make yours at least a month in advance (or up to 6 months), then let it mature in a cool, dark place until Christmas Day. Don’t forget to make a wish as you stir the pudding mixture!

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butter for greasing
350g mixed raisins and sultanas
125g each prunes and dried apricots, finely chopped
75g dried apple, finely chopped
Grated zest of 1 large orange
1 eating apple, peeled, cored and grated
50g fresh white breadcrumbs
100g blanched almonds, chopped
50g ground almonds
2 tbsp ground mixed spice
100g shredded suet
100g light muscovado sugar
50g dark muscovado sugar
3 medium eggs, beaten
100ml Calvados or brandy, plus extra to serve

Essential kit

You will need a 1.5 litre pudding basin.


STEP 1: Grease a 1.5 litre pudding basin with butter. Put all the ingredients in a large mixing bowl and mix together until thoroughly combined. Spoon the mixture into the pudding basin

STEP 2: Cut a square each of foil and baking paper, large enough to fit over the basin with some overhang. Put the two squares together. If your basin is quite full, fold a pleat in the centre of the foil/paper square to give the pudding some space to rise. Place, paper-side down, over the basin and secure with string under the rim (take the string up over the top to make a loose handle before cutting the string). Trim off any excess paper/foil.

STEP 3: Put an upturned saucer in the base of a deep pan. Set the pudding basin on top. Pour boiling water into the pan to come halfway up the sides of the basin. Cover and steam for 5 hours, topping up the water as needed. Using the string handle, carefully lift the basin out of the pan. Cool, then cover with clean paper and foil before storing.

STEP 4: To reheat for serving, steam for 1–1½ hours until piping hot throughout. Remove from the pan and turn out the pudding on to a plate. Warm a splash of Calvados or brandy in a small pan, then pour over the pudding and set alight. Bring to the table while flaming (let the flames die out before spooning out servings).

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