Boozy Christmas pudding recipe

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30 min


6 hr

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Our boozy Christmas pudding is a Christmas classic that grown ups will love. Everyone has a go-to Christmas pudding recipe, and once you’ve tried this sherry-soaked pudding, you’ll never go back. We’ve used plenty of this traditional after-dinner treat in our boozy Christmas pudding recipe, giving it a bit of a kick. Soaking the fruit in the sweet and rich sherry makes this boozy Christmas pudding something truly special to serve your friends and family on Christmas day.


  • For the Christmas pudding
  • 150g each of currants, raisins, sultanas and prunes
  • 300ml sherry
  • 4tbsp ginger wine
  • finely grated zest and juice of 1 orange
  • 90g molasses sugar
  • 45g self-raising flour
  • 2tsp ground mixed spice
  • 125g vegetable suet
  • 30g blanched almonds, chopped
  • 90g white breadcrumbs
  • 90g carrots, grated
  • 2 eggs
  • You will need:
  • 1.25ltr pudding basin


  • Put the dried fruits in a pan and pour in the sherry and ginger wine. Add the orange zest and juice. Cover and cook over a medium heat until the fruits are warm and have soaked up some of the liquid.

  • Pour the dried fruits and liquid into an airtight container and leave overnight to macerate. The following day, pour half of the dried fruit and liquid into a food processor and blend until smooth. Crumble the molasses sugar into a large bowl, breaking up any lumps with your fingers. Sieve in the flour and mixed spice. Then stir in the suet and almonds.

  • Add the blended fruits along with the whole fruits and liquid. Stir in the breadcrumbs and grated carrot then, finally, the eggs. Mix everything together well.

  • Spoon the pudding mixture into the basin. Cover with a double sheet of baking parchment and foil, pleated in the middle, and secure with string.

  • Cook in a steamer for 6 hours, checking the pan and topping up with boiling water every 30 mins or as needed.

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