I adore Christmas Pudding and I love to make one every Year.
This year I don’t have my pressure cooker with me so I am cooking this in the oven. Will you join me?

Steve’s Kitchen, is FREE consider Becoming a Patreon we Love our Patreons, they keep the show Rolling
Or send some Love through PayPal every little helps.. ❤️

How to make Homemade Christmas Pudding
Cook Time: 3.5-4 hours
Oven Temperature: 110C / 225F


  • 500g Mixed Fruit
  • 140g / 5oz Dates, chopped
  • 1 Lemon Zest, grated
  • 1 Orange Zest, grated
  • 1 cup of Dark Ale or Stout
  • 2 Tablespoons of Molasses or Black Treacle
  • A good slug of Brandy
  • 100g / 3.5 oz Soft Dark Brown Sugar
  • 100g / 3.5 oz Breadcrumbs
  • 100g / 3.5 oz Suet
  • 60g / 2oz of All purpose Flour
  • 1 teaspoon of Ground Nutmeg
  • 1 teaspoon of Ground Ginger
  • 1 teaspoon of Ground Cinnamon
  • 1/2 a  teaspoon of Ground Cloves
  • 2 Tablespoons of Dutch Processed Cocoa Powder
  • 1 Granny Smith or Bramley Apple, grated
  • 2 Eggs

For  products we use in this video visit Here

Watch the full Video Tutorial


  1. Place your dried fruits, dates, lemon and orange zest into a bowl and add the stout, molasses and brandy. Stir everything together, cover with a cloth and leave to steep together for at least 8 hours or even overnight
  2. Once the fruits have all plumped up and absorbed the liquids add the rest of the ingredients, in the order listed above, and mix together thoroughly.
  3. Pour into a pudding basin and tap down to remove any air pockets. Place a circle of baking paper on top of the pudding and cover with kitchen foil. Make a pleat in the foil to allow for any expansion of the pudding during cooking. Seal the foil tightly around the lip of the bowl.
  4. Place the bowl into a deep baking tray either on a trivet or an upturned saucer. Pour in enough water to come at least an inch up the side of the pudding basin. Cover the baking tray and basin with a ‘tent’ of foil and place into a pre heated oven for about 4 hours.
    Check after about 2 hours that you have enough water in the tray, I found my water was good for the whole cook but it depends on the seal of your foil.
  5. Remove from the oven once cooked and allow to cool completely. Store in the pantry or in a dark cupboard until you are ready to enjoy your pudding. This will last from one year to the next just stored in the pantry.
  6. To reheat the pudding either place in the oven again in the water bath for about an hour or heat in the microwave for 5 -10 minutes. Enjoy


Leave a comment