Eat the Seasons… December

Christmas Pudding

Quite frankly this is just the best Christmas Pudding recipe I have ever tasted! It comes from a long-standing chef to whom I am eternally grateful for this recipe.


  • 110g Suet
  • 60g Self Raising Flour
  • 110g Breadcrumbs
  • 280g Currants
  • 170g Sultanas
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 1/2 tsp Freshly Grated Nutmeg
  • 225g Soft Dark Brown Sugar
  • 1 Lemon, zest and juice
  • 1 Orange, zest and juice
  • 2 Eggs, beaten
  • 140g Guinness
  • 3 tbsp Dark Rum


  1. Mix the suet, breadcrumbs, sifted flour and spices together. Add fruit, sugar and zest along with juice.
  2. Beat the eggs and mix with the Guinness and rum. Add all this mix to the dry mix and stir.
  3. Cover this complete mix with a cloth and leave in a cool place over night, do not leave in the fridge.
  4. The next day, grease a 2-pint pudding bowl and fill it with the pudding mix. Cover with a greaseproof and foil lid (pleat this to allow for expansion).
  5. Put pudding in a hot steamer and steam for 6-8 hours until cooked (you can check it is cooked as it should be firm to touch).
  6. Store in a cool dark please until Christmas Day!!!!!

On Christmas day reheat by either steaming for a further 1-2 hours or pop in a microwave until HOT. Serve with rum custard or brandy butter.


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