How to make an amazing Christmas Pudding

rangemaster Christmas pudding

I know this is a bit late in the day to be posting about creating Christmas pudding, but this actually took a lot longer than expected…plus I’d like to add that this is a fantastic winter pudding in general so who says it had to be made and created just for Christmas?

First things first make sure you have time to do this, I suggest starting first thing in the morning and do it on a day you’re going to be in the house.  I did this on a Sunday as I knew I wouldn’t be going anywhere!

Off to the shops and this is what you will need…


  • 150g/5oz each of currants, raisins, sultanas, ready-to-eat dates (chopped), ready-to-eat prunes (chopped)
    1 carrot about 75g/3oz, peeled and grated
    100ml/3½fl oz Grand Marnier
    100ml 3½fl oz Guinness
    Finely grated zest and juice of 1 orange
    175g/ 6oz butter softened, plus extra for greasing
    175g/6oz dark Muscovado sugar
    3 medium eggs at room temperature, beaten
    75g/3oz self raising flour sifted with 1 tablespoon ground mixed spice
    150g/5oz crustless white breadcrumbs
    75g/3oz blanched almonds, toasted and chopped
    50g/2oz pecan nuts, toasted and chopped
    2 circles of greaseproof paper
    A sprig of holly for decoration

Preparation method

After I’d collected all the items I put them out in front of me on the work top and started to create my pudding!

Take all the dried fruit (I suggest looking in tesco value areas as they can be much cheaper than branded) and put it into a bowl with the grated carrot, Grand Marnier (I used a whiskey but any is fine),
Guinness and orange juice (which I also grated too). Stir well, cover and leave to soak for 1
hour. Grease two 1-litre/1¾ pint pudding basins with butter.

Life can really get in the way of enjoying being in your own home so sometimes just cooking can be all kinds of fun and a cheap way of keeping busy. 

Next you need to cream
together the butter, sugar and orange zest in a large bowl until it’s pale
and fluffy. Gradually beat in the eggs adding a little flour if the
mixture starts to curdle.

Then fold in the flour and spice, breadcrumbs and nuts using a metal spoon. Stir in the fruit and alcohol.
between the pudding between two greased basins; place a circle of greaseproof on the top
of each. Using a double thickness piece of foil, place onto each basin
and fold/tuck in tightly around the edge of the bowl to seal.

The cooking bit takes the longest as you’ll need around 8 hours.  To
cook each pudding: place in a steamer filled with simmering water and
steam for 8 hours. Or, stand the basin on an upturned saucer in a large
pan containing boiling water and boil for 6 hours. But this is a must… Remember to top up
the water during cooking which is why you need to be be in during the time you’re making your pudding. 

Allow the puddings to cool, and then
wrap tightly in foil and store in a cool dark place for at least a month
(or up to 6 months) to mature.  I didn’t have time for this so I left it for a week and it tasted just as good.  

Ta-da! You have your Christmas pudding creation and then just reheat and add a bit of cream… I suggest eggnog cream (tasty!).

So who says Christmas pudding is just for Christmas?  Make it winter pudding! 



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