Christmas Pudding Deluxe Recipe

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 Updated 23/06/2015

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A variation on the traditional Christmas pudding, so if you want a change from the ususal, give this one a go. This one should hopefully turn out from the pudding basin decorated with the almonds that have been put in first.


  • 10-12 whole almonds
  • 3/4 cup (6oz) butter, plus extra for greasing
  • 2 oranges
  • 6 tablespoons golden caster/superfine sugar
  • 3 large eggs
  • 1 1/2 cups (6oz) self raising flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons sultanas
  • 3 tablespoons raisins
  • 3 tablespoons chopped dates (stoned)
  • whole glace cherries and candied peel to taste
  • 1 tablespoons dark rum or orange juice
  • custard, whipped cream, brandy butter or clotted cream to serve
(see measure conversions for more information on quantites)


  1. Skin the almonds.
  2. Butter a 2 1/2 pint pudding basin and stick the whole almonds round the sides with a dab of butter.
  3. Grate the rind from the oranges using a finely meshed grater.
  4. Beat the butter with orange rind until soft.
  5. Add the sugar and whisk until pale and fluffy.
  6. Lightly beat the eggs and whisk in, adding a teaspoon of flour with each addition.
  7. Sift the flour and cinnamon into the mixture and add the fruit.
  8. Spoon the mixture into the bowl, being careful not to move the almonds.
  9. Cover with a large circle of pleated, buttered greaseproof paper and foil.
  10. Tie securely with string under the rim of the bowl.
  11. If your bowl or mould had a lid, clip this on over the greaseproof paper.
  12. Place in a large saucepan and fill with enough boiling water to come 2/3 of the way up the sides of the bowl.
  13. Cover the saucepan with a lid and simmer for 4 1/2 hours, or until cooked in the centre.
  14. Top up the pan with boiling water occasionally.
  15. Serve either with custard, whipped cream, clotted cream or brandy butter.

Prep Time: 35 minutes

Cook Time: 270 minutes

Yield: 4 - 6 portions


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