Christmas Pudding

Serves 8-10


½ cup (100 g) beef suet
¼  cup each of candied orange peel and lemon peel
½ cup (100 g) candied cherries
½ cup (100 g) almonds
¾ cup (150 g) each of raisins and currants
1 cup (100 g) flour
5 oz (150 g) bread crumbs
½ cup (100 g) brown sugar
Grated rind and juice of 1 lemon

       2 large pinches of cinnamon, cloves and pimiento
       ½ tsp salt
       Juice of one orange
       About 1 cup of milk
       3 eggs
       3 Tbs Cognac


  • Chop the suet, candied orange and lemon peel, cherries, and almonds up into small pieces; wash the raisins and currants in hot water.
  • Mix the fruit and almonds together in a bowl, add the suet, flour, breadcrumbs, sugar, lemon peel,seasoning, and salt and mix everything together well.
  • Stir in the citrus juices and milk. 
  • Mix the eggs and Cognac together with a whisk, pour into the bowl and stir in.
  • Bring some water to the boil in a large saucepan for the bain-marie.
  • Grease a large pudding bowl and fill the bowl with the pudding mixture to a maximum of 2 inches (5 cm) below the rim. 
  • Cover the bowl with greased baking paper and then with aluminum foil and secure both sheets all around the bowl with string.
  • Place in the boiling water – the bowl must always be two thirds submerged in water – cover and steam the pudding on a medium heat for 4 hours.
  • Then leave to cool and turn out of the bowl.
  • Wrap in a cloth which has been soaked in brandy and leave in the refrigerator wrapped up in aluminum foil for at least 4 weeks.
  • Before serving steam the pudding in boiling water in the bain  – marie for a further 3 hours. 
  • Serve with brandy butter.