Christmas Pudding

James Welch

James Welch

28th November 2017
James Welch

Christmas Pudding

Pudding is one of the most popular choices in Christmas Menus. Here's the Christmas Pudding recipe from Gillray's SteakHouse.


  • serves 8
  • 2.5 fl oz rum
  • 5 fl oz brandy
  • 8 oz golden caster sugar
  • 8 oz vegetable suet
  • 12 oz sultanas
  • 12 oz raisins
  • 12 oz glace cherries
  • 6 oz grated carrots
  • 7 oz currants
  • 4 oz candied peel
  • 4 oz plain flour
  • 7 oz breadcrumbs
  • 2 x cans of Guinness
  • zest of 1 lemon
  • 5 eggs
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • Half teaspoon grated nutmeg
  • 3 oz chopped almonds


1) Combine all ingredients together until thoroughly mixed
2) Line bottom of desired bowl with greaseproof paper
3) Pour filling into bowl
4) Lay greaseproof circle disc over the top and cover with cling film
5) Cover tightly with foil leaving a pleat in the middle as the pudding will expand as it cooks. Tie string around the foil
Place the pudding set into a steamer set over a saucepan of simmering water or
use a large saucepan with a saucer in the bottom. If using a saucepan, ensure the water is half
way up the side of the bowl. Steam for 3 hours. Top up water as necessary.
When the pudding is steamed, cut the string around the bowl and gently ease away the foil and paper

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.