Kenco Cappuccino 10/19
Traditional Christmas Pudding Flambé

Christmas Pudding

Mark Rigby, executive chef at Premier Foods
Serves: 10
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Allergens: Nuts, Wheat, Soya, Milk, Eggs
(always check labels on any ingredients
you use)


  • 175g raisins
  • 175 currants
  • 175g sultanas
  • 50g whole blanched almonds
  • 1 orange, zest
  • 1 lemon, zest
  • 50g mixed peel
  • 150g whole glacé cherries
  • 1 carrot, peeled & finely grated
  • 150ml brandy
  • 50ml Grand Marnier
  • 175g light muscovado sugar
  • 175g fresh white breadcrumbs
  • 125m McDougalls Self-Raising Flour
  • 1 tsp mixed spice
  • ¼ tsp nutmeg, grated
  • 175g butter, melted
  • 2 eggs, broken


  1. Mix raisins, currants, sultanas, almonds, citrus zests, glacé cherries and carrot with brandy and Grand Marnier in a large mixing bowl. Cover and leave to soak overnight
  2. Mix all dry ingredients together, then add to the soaked fruit mixture. Add butter and eggs and stir
  3. Grease a 1.5 litre pudding basin with butter and line the base with greaseproof paper. Spoon in mixture, press down well
  4. Cover surface with greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil, and tie at the rim with string
  5. Steam the pudding for 5 hours or until cooked through. Allow to cool, then cover and store in a cool, dry cupboard (it will keep for up to a year)
  6. To re-heat, steam for 1 hour before turning out. Remove from the oven and allow to cool, then serve, dusted with a little icing sugar
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