Fruit and nut Christmas pudding with brandy sauce Recipe

(218 ratings)
Sending your rating





Nutrition per portion

Calories 260 kCal 13%
Fat 21g 30%

If you want to try making your own Christmas pud this year, this recipe will give you a traditional and truly delicious version


  • For the pudding
  • 250g (8oz) each of raisins, currants and sultanas
  • 100g (3½ oz) glacé cherries, halved
  • 50g (1¾ oz) chopped mixed peel
  • 100g (3½ oz) walnuts, chopped
  • 250g (8oz) dark muscovado brown sugar
  • 60g (2oz) plain flour
  • 150g (5oz) breadcrumbs
  • 250g (8oz) chopped suet
  • 4 level tsp ground Christmas spice or mixed spice
  • 2 medium eggs
  • 200ml (7fl oz) cider
  • Pinch of salt
  • Pinch of bicarbonate of soda
  • 2 x 1.25 litre (2 pint) pudding basins, buttered
  • Holly sprigs, to decorate
  • 3-4 tbsp brandy, to flame, or a few sparklers
  • For the sauce
  • 300ml (½ pint) milk
  • 2 level tbsp cornflour
  • 284ml carton double-cream
  • 60g (2oz) caster sugar
  • 4-6 tbsp brandy


  • Place raisins, currants, sultanas, cherries, mixed peel, walnuts, brown sugar, flour, breadcrumbs, suet and spice into a large bowl and mix well.

  • Lightly beat the eggs into the cider and add the salt and bicarbonate of soda. Stir cider mixture into the dry ingredients and mix well.

  • Divide mixture between the pudding basins, pressing down so that it all fits. Cover with a double layer of baking parchment with a pleat in it and secure with string.

  • Place the puddings in the top of a steamer or use two steamers and place one pudding in each. Steam the puddings for 4½ to 5 hours, ensuring that the steamers don’t boil dry.

  • Remove puddings from steamers and leave to cool. Cover with fresh baking parchment and store in the fridge for up to three months.

  • Steaming is the best way to reheat the pudding, and helps the rich dark colour to develop. Steam the pudding for 1-2 hrs to reheat.

  • To make the sauce, blend 4tbsp milk with the cornflour. Bring the remaining milk to the boil, then stir in the slaked cornflour and simmer to form a sauce.

  • Stir in the double cream and caster sugar and simmer the sauce until the sugar has dissolved and it is the desired consistency. Stir in the brandy just before serving.

  • To flame the pudding: Place the pudding on a warmed plate, add holly on top and put on the table. Heat brandy in a saucepan, pour around base of pudding and ignite with a long match or taper. Or put the pudding on a plate, stick sparklers on top and light them when pudding is on the table. Not suitable for freezing.

More Recipe Ideas

Top Tip

Never carry a pudding while it's alight!