Tomorrow is stir up Sunday so why not try this recipe for traditional Christmas Pudding from Steenbergs

  • 7hrs
  • 6-8 for a 1.5kg pudding
  • Medium


  • 250g vegetarian suet
  • 350g organic sultanas
  • 350g organic raisins
  • 250g organic currants
  • 50g organic almonds
  • 100g organic mixed peel
  • 75g organic glace cherries, snipped with scissors
  • 75g organic crystallised or stem ginger, snipped with scissors
  • 350g Fairtrade dark brown sugar
  • 2 eating apples, grated
  • 250g fresh white breadcrumbs
  • 175g plain flour, sieved
  • 1tsp organic Fairtrade mixed spice
  • 1tsp nutmeg, grated
  • ½tsp fleur de sel
  • 6free-range organic eggs
  • Grated rind and juice of 1 lemon
  • Grated rind and juice of 1 orange
  • 1tsp natural almond extract
  • 150m stout


This recipe makes 2 x 1.2 litre puddings, so if you would like only the one pudding, simply halve the quantities.

  1. Toast the almonds in an oven for 5 minutes or so. Mix all dry ingredients together. Beat the eggs; add juice and rind of lemon and orange, Steenbergs almond extract and stout. Make a well in the dry ingredients, pour in all other ingredients and stir thoroughly.
  2. Now make a wish! Cover and leave somewhere cool overnight.
  3. Turn into greased basins, cover with butter papers and a double layer of cloth (or greasproof paper and foil). Sneak a silver coin into the mixture; I wrapped a cleaned 20p or 50p piece in some baking paper and push it into the mix. Tie securely with string going right round the bottom of the bowl to make a strong handle to lift the bowl.
  4. Steam for about 7 hours.
  5. On Christmas Day, steam again for about 1½ hours or until heated right through.

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