Traditional Christmas Pudding with Rum

Name: Traditional Christmas Pudding with Rum
Prep time: 30 min
Cook time: 360 min
Total time: 1830 min
Yield: 8
Ingredients: 200 g sultanas; 200 g raisins; 100 g currants; 50 g mixed peel (finely chopped); 50 g glace cherries (halved); 150 ml dark rum (plus extra for feeding and setting alight); 1 large unwaxed orange (zest and juice); 1 large unwaxed lemon (zest and juice); 125 g suet (vegetable or beef suet); 150 g dark brown soft sugar; 100 g self-raising flour; 1 tsp mixed spice; 1 tsp ground cinnamon; 0.5 tsp freshly grated nutmeg; 100 g fresh white breadcrumbs; 100 g blanched almonds (chopped); 3 large free-range eggs; 2 tbsp golden syrup (or black treacle)

by J_C • 2026

Soy-Free

Why some badges are missing

Not vegan: suet
Not vegetarian: suet
Not gluten-free: self-raising flour → try gluten-free self-raising flour
Not dairy-free: the recipe title (Traditional Christmas Pudding with Rum) — bakes usually contain butter and egg
Not egg-free: free-range eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: blanched almonds → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: self-raising flour → try gluten-free self-raising flour
Not low-histamine: dark rum
Not low-GI / diabetic-friendly: sultanas
Not kidney-friendly: suet

Based on listed ingredients — always check labels for allergies.

Prep

30m

Cook

360m

Rest

1440m

Serves

Rating

—

Total time · 6h 30m

Ingredients

Kitchen Help

Shopping list

200 g sultanas
200 g raisins
100 g currants
50 g mixed peel — finely chopped
50 g glace cherries — halved
150 ml dark rum — plus extra for feeding and setting alight
1 large unwaxed orange — zest and juice
1 large unwaxed lemon — zest and juice
125 g suet — vegetable or beef suet
150 g dark brown soft sugar
100 g self-raising flour
1 tsp mixed spice
1 tsp ground cinnamon
0.5 tsp freshly grated nutmeg
100 g fresh white breadcrumbs
100 g blanched almonds — chopped
3 large free-range eggs
2 tbsp golden syrup — or black treacle

Tools

· large mixing bowl
· pudding basin
· saucepan
· greaseproof paper
· foil
· kitchen string
· wooden spoon
· small pan

Instructions

Step by step

1
Measure all the sultanas, raisins, currants, mixed peel, and glace cherries into a large mixing bowl.
2
Pour over the 150ml of dark rum along with the fresh orange and lemon juices and zests.
3
Stir the mixture thoroughly to ensure every piece of fruit is coated.
4
Cover the bowl tightly with cling film or a clean tea towel and leave it to soak at room temperature for at least 12 hours, or up to 24 hours, stirring occasionally so the fruit plumps up as it absorbs the alcohol and citrus.
5
Grease a 1.2-litre (2-pint) pudding basin thoroughly with a little butter or neutral oil. Place a disc of greaseproof paper in the very bottom of the basin.
6
In a large mixing bowl, combine the flour, mixed spice, ground cinnamon, and freshly grated nutmeg.
7
Stir in the suet, dark brown soft sugar, fresh white breadcrumbs, and chopped almonds until evenly distributed.
8
Add the soaked dried fruit (along with any remaining liquid left in the bottom of the bowl) to the dry mixture.
9
In a separate small bowl, whisk together the eggs and golden syrup (or black treacle).
10
Pour the wet egg and syrup mixture into the dry fruit bowl. Using a wooden spoon or your hands, stir vigorously until all the ingredients are completely combined and no pockets of dry flour remain.
11
Spoon the pudding mixture into your prepared pudding basin, pressing it down gently with the back of a spoon to eliminate any large air pockets.
12
Create a pleat in the middle of a sheet of greaseproof paper and a sheet of foil (this allows for expansion during steaming) and place them over the top of the basin, greaseproof side down.
13
Tie securely under the rim of the basin with strong kitchen string, leaving a handle loop if desired to make lifting easier later. Trim any excess paper and foil neatly.
14
Place an upturned saucer or a metal trivet in the base of a large, deep saucepan (to prevent the basin from sitting directly on the bottom and cracking).
15
Lower the wrapped pudding basin onto the saucer.
16
Pour boiling water into the saucepan until it reaches roughly halfway up the sides of the pudding basin.
17
Cover the saucepan with a tight-fitting lid, bring the water to a gentle boil over medium heat, then turn the heat down to a low simmer.
18
Steam the pudding for 6 hours. Check the water level every hour or so, topping it up with more boiling water from a kettle as needed to ensure it never boils dry.
19
Once the 6 hours are up, carefully lift the pudding basin out of the saucepan and set it aside to cool completely.
20
Remove the old paper and foil wrapping, wipe the basin clean, and replace it with a fresh layer of greaseproof paper and foil tied tightly with clean string.
21
Store the pudding in a cool, dark, dry place (like a pantry or cupboard) for weeks or months to allow the flavours to mature richly.
22
On Christmas Day, repeat the steaming process: steam the pudding for using the exact same saucepan method to heat it right through.
23
To serve, carefully invert the hot pudding onto a warm serving plate and peel away the baking paper disc from the bottom.
24
If desired, warm a couple of tablespoons of dark rum in a small pan, pour it over the top of the pudding, and carefully set it alight at the table for a dramatic, festive flame. Serve warm with brandy butter, double cream, or custard.