- Friday 14 November 2025
The recipe makes 8 pints of pudding mixture.
**Mary is using a 3 pints pudding bowl in the reel on our instagram (watch here), and she divided the rest of the mixture into 1 x 2 pints bowl and 2 x 1.5 pints bowls. She gifted the extra puddings to her friends, turning an ordinary day into a mini Christmas moment.
Ingredients
- 450g sultanas
- 450g currants
- 450g raisins
- 110g glacé cherries (halved)
- 350g brown sugar
- 275g breadcrumbs
- 275g self-raising flour
- 2 teaspoons mixed spice
- 1 teaspoon freshly grated nutmeg
- 225g nibbed almonds
- 110g mixed peel (finely chopped)
- 350g butter, melted
- Grated zest and juice of 2 oranges
- 1 small can of Guinness
- A little milk (optional)
- 2 tablespoons whiskey
Wash the sultanas, currants, raisins and cherries. Place the sugar, breadcrumbs, flour, spices, almonds and mixed peel in a large bowl and mix well. Melt the butter and beat the eggs lightly. Add the butter, eggs, orange juice and zest and Guinness to the dry mix and stir thoroughly. If the mixture seems a little dry, moisten with milk.
Spoon into 4 x 2 pints pudding bowls and place a double piece of parchment paper over the bowl, followed by a double piece of tin foil and tie down with cooking twine. Steam for 4–5 hours, then leave the pudding to go cold. Remove the paper and foil, pour a little fresh whiskey over the pudding, then cover the bowl again with parchment paper and double piece of tin foil, securing it tightly with cooking twine.
On Christmas Day, place the pudding in a pot on a raised metal ring (like a large cutter) and pour in enough boiling water to reach 2/3 up the sides of the pudding basin. Simmer over a gentle heat for 1.5 hours making sure it does not boil dry.
Tap the items below to shop the products Mary used in the video.