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Christmas Pudding


110g   White Breadcrumbs

110g   Suet

115g Self raising flour

250g Soft Brown Sugar

½ T Spoon ground mixed spice

¼ T Spoon grated nutmeg

¼ T Spoon Cinnamon

50g Nibbed Almonds

90g Dates (stones removed)

125g Raisins

125g Sultanas

125g Currents

25g Mixed Peel

1 apple grated

Juice and Zest of 1 Orange

Juice and Zest of 1 Lemon

3 eggs

75g rum

75g Brandy

75g Guinness

100g golden syrup



  1. Sift the flour then combine with the breadcrumbs, suet, almonds, sugar and spices.
  2. Chop dates, removing stones then combine with all fruit and add to the flour mixture.
  3. Whisk eggs together and mix into the pudding mixture with all other ingredients.
  4. Once fully mixed leave mixture in the fridge for 1 week to develop its flavour. (During this time, taste the mixture and more spices or Alcohol can be added if required.)

To cook puddings:

Butter and flour pudding mould then fill with mixture about ¾ of the way up the mould. Place a piece of parchment paper on top of the mixture then cover mould with tin foil and seal tightly.

Place in steamer and steam puddings for 4 hours. Once cooked allow to cool and store in the fridge until required.

To reheat puddings: return to the steamer and steam for a further 2 hours. Serve immediately with Brandy butter and double cream.

Note: Christmas puddings are best made at least a month before Christmas.


Brandy Butter

100g   unsalted butter, softened

225g   Icing sugar

A good quality Brandy to taste



  1. Place the butter into a large bowl and allow softening.  Once soft enough, whisk butter until light and creamy. Add the icing sugar and beat again until all the sugar is mixed.
  2. Whisk in the brandy and taste to achieve the perfect balance of sweetness and brandy to your liking.

Store butter in the fridge until required.