Budget Christmas pudding

(5 ratings)
Budget Christmas pudding
Budget Christmas pudding
  • Serves: 10

  • Prep time:

  • Cooking time:

  • Total time:

    (includes steaming and reheating)
  • Skill level: Bit of effort

  • Costs: Cheap as chips

Essentials recipe Blown your festive budget on turkey and trimmings? You can still have a delicious dessert on the big day with our budget Christmas pudding. It's packed with flavour and spice for that classic taste. This purse-friendly recipe makes two large puds and works out at just 35p per serving - so you should have some cash leftover for some brandy butter, cream or custard too.


  • 2 x 500g bags mixed dried fruit (including mixed peel and glace cherries)
  • 125ml brandy
  • 1 large Bramley apple, peeled, cored and grated
  • Zest and juice of 2 oranges
  • 250g dark muscovado sugar
  • 5 large free-range eggs, beaten
  • 225g shredded suet
  • 225g fresh breadcrumbs
  • 150g self-raising flour
  • 1tsp ground mixed spice
  • 1tsp ground cinnamon

This recipe makes two large puddings - why not make one for the family, and one as a gift for a friend or neighbour?


  1. Soak dried fruit in the brandy overnight. Add the apple, orange zest and juice and sugar and mix well. Stir in the eggs.
  2. Mix the suet, breadcrumbs, flour and spices with a pinch of salt. Add to the fruit and stir well. Spoon into a greased basin, cover with pleated baking parchment. Top with pleated foil and secure with string.
  3. Steam for 5-6 hours and cool.
  4. To reheat your pud, put it in a steamer for 2-2 1/2 hours until hot through.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 385(kcal)
  • Fat 12.5g
  • Saturates 5.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter