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Christmas Pudding


  • 50g blanched almond
  • 2 large Bramley cooking apples
  • 1kg raisins
  • 140g plain flour
  • 100g soft fresh white breadcrumb
  • 100g light muscovado sugar, crumbled if it looks lumpy
  • 3 large eggs
  • 2 tbsp brandy, plus extra to flame
  • 250g Whirl Butter Substitute


  1. Chop the almonds coarsely. Peel, core and chop the apples
  2. Mix all the ingredients for the pudding, except the Whirl, in a large bowl
  3. Pour a quarter of the Whirl into the bowl, then stir everything together. Repeat until all the Whirl is gone
  4. Grease two 1.2 litre/ 2 pint bowls and put a disc of greaseproof paper in the bottom of each with Whirl. Pack in the pudding mixture. Cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
  5. Stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package. Tie with more string, and make a handle for easy lifting in and out of the pan. 
  6. Boil or oven steam the puddings for 8 hours, topping up with water as necessary.
  7. Once cooked remove from the pans and leave to cool overnight.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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