Ingredients
• 1 cup raisins
• ½ cup currants
• ½ cup chopped candied peel (citrus or mixed)
• ¼ cup chopped almonds or walnuts
• ½ cup shredded suet or cold butter (or coconut oil for vegetarian)
• ¾ cup all-purpose flour
• ½ cup breadcrumbs (or gluten-free crumbs)
• ½ cup brown sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• Pinch of salt
• 2 eggs, beaten
• ½ cup milk (dairy or plant-based)
• 1 tbsp brandy, rum, or apple juice (for flavor)
• 1 tsp vanilla extract
Optional traditions:
• Add a silver coin (clean & wrapped in wax paper) for luck!
• “Feed” the pudding weekly with a splash of brandy after cooking
Instructions
- Soak the fruit: In a bowl, combine raisins, currants, candied peel, nuts, and alcohol (if using). Let sit 1 hour or overnight.
- Grease a 1.5-quart pudding basin or heatproof bowl.
- In a large bowl, mix suet (or butter), flour, breadcrumbs, sugar, baking powder, spices, and salt.
- Stir in soaked fruit mixture.
- Beat in eggs, milk, brandy (if not pre-soaked), and vanilla until well combined.
- Spoon into the prepared basin, leaving ½ inch space at the top for expansion.
- Cover tightly with parchment paper and foil, secured with kitchen string.
- Place on a trivet in a large pot. Add boiling water halfway up the sides.
- Steam 6–8 hours (check water level and replenish with boiling water as needed).
- Carefully remove, unwrap, and cool slightly. Serve warm with:
→ Hard sauce (butter + powdered sugar + brandy)
→ Custard or whipped cream
→ A sprig of holly for holiday magic
✨ A cherished holiday tradition—best made a week ahead so flavors deepen!
💡 No steamer? Bake at 300°F (150°C) for 3–4 hours, covered, in a water bath.
PREP TIME & NUTRITION :
Prep Time : 30 mins , Cook Time : 7 hrs , Total Time : 8 hrs , Servings : 8 slices , Calories : 320 , Net Carbs: 40g , Fats: 16g , Protein: 6g