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Old fashioned Christmas pudding

Serves 12
Prep time: 20 minutes
Cooking time: 8 hours

"This recipe is a variation on my mother's Christmas pudding. Christmas in the UK at the end of the war and the years of rationing that followed meant a shortage of dried fruit so carrots were a part replacement! But her pudding was the highlight of the meal. This is my version I make every year."



  • 175 gm plain flour
  • 15 grams cocoa powder
  • 2 tsp mixed spice
  • 150 grams breadcrumbs
  • 250 grams shredded suet
  • 900 grams mixed dried fruit that includes
  • some shopped candied peel
  • 100 grams roughly chopped prunes
  • 4 lightly beaten eggs
  • 8 tbs Guinness
  • 3 tbs treacle
  • zest and juice of an orange
View the method
  1. Combine all the dry ingredients in a large mixing bowl.
  2. Slowly add the in all the remaining ingredients, mixing thoroughly.
  3. Grease 2 medium sized bowls and divide the mixture between them.
  4. Cover with greaseproof paper and steam for at least 6 hours or longer, checking regularly that the pans do not boil dry. The longer the pudding cooks the darker and tastier it will be.
  5. Make the pudding at least a month before needed and store in a cool place. (I often keep the 2nd one for several months or even a year. They only improve with keeping.)
  6. Reheat on the day for at least another 4 hours.
  7. Serve with brandy butter, custard or whipped cream.
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