Traditional Christmas Pudding Recipe by Mason Cash


  • 50g ground almonds
  • 2 large Bramley cooking apples, peeled, cored and chopped
  • 1 whole nutmeg, grated
  • 1.2kg mixed dried fruit and candied peel
  • 140g plain flour
  • 100g soft, white breadcrumbs
  • 100g light muscovado sugar
  • 3 large eggs
  • 2 tbsp brandy
  • 250g Butter, grated


  1. Butter the inside of a 1 litre pudding basin and line the base with a disc of buttered grease-proof paper.
  2. Mix all the ingredients for the pudding, except the butter, in a large bowl.
  3. Add the grated butter and stir until well combined.
  4. Pour the mixture into a pudding basin and press down. Cover with a layer of grease-proof paper and then foil, making a pleat in the centre to allow the pudding to rise.
  5. Tie the foil securely with string, and then place each pudding in a large pan with enough water to come halfway up the sides of the basin.
  6. Steam the pudding for 8 hours, topping up with water as necessary.
  7. Remove from the pans and leave to cool overnight. When cold, wrap in grease-proof paper and foil and store until Christmas. When ready to serve, steam again for 1 hour and turn out.


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