Best Christmas Pudding


  • 400g raisins
  • 400g sultanas
  • 100g currants
  • 100g glacé cherries
  • 350g dark soft brown sugar
  • 360g white breadcrumbs
  • 350g Avonmore Butter melted
  • 110g diced mixed peel, preferably home-made
  • 2 Bramley cooking apples, coarsely grated
  • 110g chopped almonds
  • Rind of 1 lemon
  • Rind of 1 orange
  • 1 tsp freshly pounded whole cloves
  • 1 tsp fresh ginger pounded
  • 1 tsp mixed spice
  • 1/2 tsp freshly ground nutmeg
  • a pinch of sea salt
  • 6 Eggs
  • 65ml Jamaica Rum
  • 1 pot Avonmore Fresh Dessert cream


You will need: 

2 x 2 pint pudding bowls. preferably delph as they give more protection than plastic.

Makes 2 x 2 pint puddings

  1. Mix all the ingredients together very thoroughly and leave covered overnight. Give another stir and fill into pudding bowls.  Cover with a double thickness parchment paper.  Tie it tightly under the rim with butchers twine.


  1. Bring to almost a simmer on the hob and transfer it to the oven for 4 hours at 140c.  The water should come half way up the side of the bowl.  Check every hour or so and top up with boiling water if necessary.  After 5  hours remove the pudding from the pot.   Allow to get cold and re-cover with new parchment paper.  Store in a cool dry place until required.


  1. On the day of use, steam for a further 2 hours on a very gently heat with the lid of the pot on.  Turn the pudding out of the bowl onto a very hot serving plate, pour over some whiskey or brandy and ignite.  Serve immediately on very hot plates with Avonmore Dessert Cream
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