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Xmas pud

The Wortley Arms Christmas Pudding

Andy Gabbitas, The Wortley Arms, Sheffield
Serves: 40, 2lb puddings
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  • 4.8kg sultanas
  • 4.8kg currants
  • 4.8kg raisins
  • 3.2kg mixed peel
  • 4.8kg suet
  • 3.2kg breadcrumbs
  • 2.4kg plain flour
  • 400g crystalised ginger
  • 800g prunes, chopped
  • 400g ground almonds
  • 48 eggs, beaten together
  • 40g salt
  • 3.2kg brown sugar
  • 24 oranges, juiced
  • 8 lemons, juiced
  • 6kg apples, peeled and diced
  • 100g mixed spice
  • 3ltr stout (Guinness)
  • 200ml dark rum
  • 200ml brandy
  • 500ml sherry
  • 100ml milk
  • 500ml madeira


  1. Mix all ingredients together well and leave overnight.
  2. Next day, divide into 40 950g/2lb lined pudding moulds and steam for 4 hours
    Serve with brandy sauce.
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