Clodagh's Traditional Christmas Pudding


Makes 1 Pudding

  • 220g each of sultanas, currants and raisins
  • 170g cut mixed peel
  • juice and zest of 1 orange
  • 150ml Guinness 
  • 50ml brandy
  • 80g plain flour
  • 1 tsp of mixed spice and grated nutmeg
  • 50g nibbed almonds
  • 220g soft dark brown sugar
  • 120g grated butter
  • 70g breadcrumbs
  • 2 eggs


  1. Place the sultanas, currants, raisins, mixed peel and orange zest in a large bowl, and cover with the Guinness, brandy, and orange juice. Stir and set aside overnight to macerate.
  2. Butter a 2-pint ceramic pudding bow, and set aside. In a large bowl, sift the flour, mixed spice and nutmeg. Mix in the almonds, sugar, butter, breadcrumbs and eggs. Stir the fruits that have been soaking overnight and all the liquid in with the other ingredients and mix well.
  3. Spoon the pudding mixture into the basin. Cut a round of greaseproof paper 1 ½ times the size of the rim of the pudding basin. Grease then fold a single pleat in the paper to allow room for the pudding to expand during cooking. Cover the pudding with paper and secure with string.
  4. Put the covered pudding into your steam oven and set the oven to 100⁰C (steam only, humidity 100%) and cook for 6 hours.
  5. When you’re ready to serve the pudding, repeat the steaming process for 1 ½ hours to heat it through, then turn out and serve in wedges topped with ice cream, custard, double cream or brandy butter!