Christmas Pudding

James Welch

James Welch

28th November 2017

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

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