Christmas Countdown

HERE is a wonderful recipe for a traditional Christmas Pudding you can make yourself at home. The Christmas Pudding is a lovely Christmas tradition that unfortunately is not as popular in modern day as it was many years ago.

Some people make this pudding weeks or months in advance and add whiskey or brandy to it on occasion to give the pudding a kick on Christmas Day.

With this recipe you can make it a week or so before Christmas and it will still have the desired effect.

Please be careful if you are going to light this and serve it on fire – you don’t want any Christmas Day trips to A&E. And don’t forget to get the kids to give it a stir and make their Christmas wish. Ho, ho, hope you like

Christmas Pudding


  • 3oz/90g/ white breadcrumbs
  • 1½oz/45g plain flour
  • 2 eggs
  • 4oz/115g Demerara sugar
  • 4oz/115g prepared suet
  • 4oz/115g sultanas
  • 4oz/115g raisins
  • 4oz/115g currants
  • 2oz/55g sliced almonds
  • 1 oz/30g chopped cherries
  • 2oz/55g peel
  • ½ lemon, rind and juice
  • ¼ tsp nutmeg
  • ½ to 1 tsp mixed spice
  • pinch of bicarbonate of soda
  • salt


Mix all the dry ingredients together in a bowl, then add lemon rind, juice and eggs. Mix really well. Place the mixture in a well-greased 1½ pint/850ml bowl and cover the bowl with two well-greased pieces of greaseproof paper. Steam or boil the mixture for six hours and then remove the paper.

Ignore any fat lying on the top of the pudding as it will be absorbed. Once the pudding is cold, recover it, still in its bowl, with fresh paper and store it for up to three months. You can douse it in whiskey or brandy occasionally if you like a pudding with a kick. On Christmas morning, steam or boil it again for a further three hours.

A traditional Irish plum pudding is brought to the table aflame. Obviously you need to take extra care doing this. Before serving, pour brandy or any other alcohol over the pudding and set it alight.