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Christmas Pudding (makes a 1 liter pudding)

What you need

  • 225g fresh breadcrumbs
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • 1 tsp salt
  • 115g suet, shredded or finely chopped
  • 115g brown sugar
  • 55g chopped mixed peel
  • 55g currants
  • 55g sultanas
  • 225g raisins
  • 40g carrots, peeled and grated
  • 3 tbsp brandy
  • 1 tbsp milk
  • 55g golden syrup
  • A little butter, to grease

What you do

  1. In a large bowl, mix the breadcrumbs, spices, salt, suet, sugar, dried fruit and carrot together.
  2. In a jug, mix together the brandy, milk and syrup; stir thoroughly into the dry ingredients then leave the mixture to stand for 1 hour.
  3. Grease a 1 litre pudding bowl and pour in the mixture. Cover with a layer of baking parchment then a layer of foil. Tie securely with kitchen string.
  4. Place a metal jam jar lid at the bottom of a large, lidded saucepan to act as a trivet. Place the pudding bowl on top of the jar lid and pour in enough hot water to come halfway up the bowl. Put on the pan lid and simmer for 9 hours, topping up the water as required – do not allow to boil dry.