Get Stir-Up Sunday Ready With Our Christmas Pudding Recipe.

Christmas Puddings, like many of the best things, get better over time. Specifically, over Advent. With Stir-Up Sunday just around the corner we have asked around and dug out the recipe books to find you a really reliable recipe that the whole family can enjoy making.
It will take you about 45 minutes to make, less if you have several sets of hands, and 7 hours to cook so it is best tackled straight after breakfast.


For one 700g pudding you will need:

75g Self-raising flour

75g Shredded suet (this can be swapped for veggie suet if desired)

75g White breadcrumbs

75g Currants

115g Sultanas

115g Raisins

75g Soft, dark brown sugar

1/3 tsp Salt

½ tsp Ground Allspice

40g Chopped mixed candied peel

40g Glacé cherries

½ Small carrot, peeled & grated

½ Small apple, peeled & grated

2 Eggs, beaten

Zest & Juice of ½ an Orange

Zest & Juice of ½ a Lemon

100ml Guinness (or other stout)

2-pint pudding basin


  • Grease the pudding basin.
  • Mix the dry ingredients and the dried fruit together in a large mixing bowl.
  • Stir in the salt and spice along with the candied peel, cherries, grated carrot and the apple.
  • In a separate bowl whisk the eggs, citrus juice, zest and Guinness together.
  • Add this liquid to the dry ingredients until it softly drops from the spoon.
  • Add more Guinness if it needs loosening.
  • Pour the mixture into the pudding basin ensuring there is a 5cm gap at the top of the basin to allow for rise.
  • Cover the basin in tin foil, baking parchment or any heat safe wrapping and place in a saucepan of boiling water.
  • Place a lid on the saucepan and boil for 7 hours, topping up the water as necessary.
  • Cover with fresh greaseproof or muslin and store in a cool dry place.
  • On Christmas Day or whenever you choose to tuck in, simply steam for a further 3 hours and enjoy!