Classic Christmas pudding

Serves 16
175g butter
175g dark brown sugar
3 eggs
75g self-raising flour
1 tsp mixed spice
½ tsp cinnamon
½ tsp nutmeg
1pinch of salt
225g dried dates, chopped
225g sultanas
125g mixed peel
100g cherries, chopped
100g ground almonds
175g breadcrumbs
Zest of 1 orange
300ml Guinness
  1. Grease 1 x 2 litre pudding bowl or 2 x 1 litre bowls with melted butter. Cut a circle of parchment paper for the base of each pudding bowl.
  2. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Sieve in the flour, spices and salt. Add in the dried fruit, ground almonds, breadcrumbs and orange zest. Add the butter mixture to this bowl and mix well.
  4. Stir in the Guinness until well combined. Transfer the mixture into the prepared pudding bowl(s).
  5. Cover the pudding(s) with parchment paper, securing with string. Wrap tightly with tin foil.
  6. Place the pudding(s) in a large pot and fill with boiling water so that it comes halfway up the sides of the pudding(s).
  7. Cover with a lid and steam for about five hours for one-litre puddings, or 6 – 7 hours for a two-litre pudding. The puddings are ready when a skewer inserted in the centre comes out clean.

Per Serving: 315kcals, 13.5g fat (6.3g saturated), 44.7g carbs (26.3g sugars), 4.9g protein, 3.2g fibre, 0.179g sodium

TOP TIP: Be sure to top up the pot with boiling water to keep the steam.