Mrs Jones Cakes – Xmas Pudding

xmas pudding with brandy butter perfect for Christmas

In this tutorial we share the first of our three part series. Graham Wood is in the kitchen to share his recipe for making the easiest of Xmas Puddings!

Recipe for Xmas Pudding


110g shredded suet
50g fresh white breadcrumbs
50g self-raising flour
1 ½ tsp of mixed spice (OR ¼ tsp Cinnamon, 1 tsp mixed spice and ¼ tsp nutmeg)
225g muscovado sugar (OR soft dark brown  sugar)
500g of a mixture of currants, raisins and sultanas (Optional extra: add 50g chopped glace cherries)
25g mixed peel
25g finely chopped almonds (OR ground almonds)
1 medium sized cooking apple – cored, peeled and chopped into chunks
Zest of medium sized orange
Zest of medium sized lemon
2 free range eggs
75mls of any craft ale
75mls of Guinness
2 tablespoons of brandy, sherry or rum plus extra for flaming


Always read the recipe twice to ensure that you have all the ingredients and understand what you need to do. I am notorious for missing things out!

Place the suet, breadcrumbs, flour, sugar and spices in a large mixing bowl and mix together.

Add all the dried fruit, nuts, mixed peel, orange and lemon zest, and chopped apple and mix thoroughly again.
In a measuring jug, add the eggs, brandy, ale and Guinness and mix well. Pour over the fruit mixture and mix in thoroughly.

Cover with cling film and leave to soak overnight.

Grease the inside of a 2 pint heat resistant bowl and place all the mixture into it. You may have to pack it down for it all to fit but it will go in!

The next day, cover the top of the bowl with greaseproof paper (watch the tutorial closely at this point). Cover this with tin foil and tie with string.

Place the pudding onto a trivet or steamer in a pan of simmering water with a fitted lid. Steam for approximately 8 hours. Remember to top up the water with boiling water from the kettle.
When ready, remove from steamer, cool down and remove the greaseproof paper, tin foil and string, then replace with a fresh supply.

Place bowl in a steamer over a pan of simmering water and leave to steam for 2 – 3 hours. Remember to top up the water with boiling water from the kettle.

The pudding is then allowed to mature stored in a cool, darkened cupboard till Christmas Day.


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