Christmas Pudding

Enough for 2 x 2pt pudding bowls.


  • 50g plain flour
  • ½ teasp nutmeg
  • ½ teasp ground cloves
  • ½ teasp mixed spice
  • 175g breadcrumbs
  • 175g brown sugar
  • 175g raisins
  • 175g sultanas
  • 50g mixed peel
  • 50g glace cherries
  • 50g chopped almonds
  • ½ diced cooking apple
  • ½ small carrot grated
  • ½ lemon juice and zest
  • 175g melted butter
  • 2 beaten eggs
  • 150ml Guinness.


Sieve flour and spices.
Add all other ingredients except the beaten eggs.

Leave overnight, and add eggs on the day of steaming.
Grease the pudding bowls with butter
Fill each bowl with mixture, allowing room for mixture to rise while steaming.

Cover with a round of buttered greaseproof paper, butter side down.
Put on lid if using, and tie another greaseproof cut out lid on top, making sure it comes well down the sides of the bowl. This should prevent any water from getting into your pudding.
Steam for at least four hours, keeping an eye on the water level. Top up if necessary with boiling water.

On Christmas Day reheat the pudding by steaming for another hour or so.
Serve with softly whipped cream, brandy butter, or custard.

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