The perfect Christmas pud

There's always room for a spot of Christmas pudding after the big feast. Follow these steps for a deliciously rich and moist Christmas pudding.

A perfect Christmas pud.
  • Preparation time 45 minutes (prep. time)
  • Serves 6


  • Golden Caster Sugar 225g/8oz
  • Vegetarian Suet 225g/8oz
  • Sultanas 340g/12oz
  • Raisins 340g/12oz
  • Currants 225g/8oz
  • Candid peel, chopped 110g/40z
  • Plain Flour 110g/4oz
  • Fresh white breadcrumbs 110g/40z
  • Flaked Almonds 55g/20z
  • Lemon, zest only 1
  • Eggs, beaten 5
  • Ground cinnamon 1 level tsp
  • Mixed spice 1 level tsp
  • Freshly grated Nutmeg 5g/1 level tsp
  • Pinch of Salt
  • Brandy or Rum 150ml/5fl oz


  1. Lightly grease 4x600ml/1 pint or 2x 1.2 litre/2 pint pudding basins.
  2. Mix together all the dry ingredients.
  3. Stir in the eggs and brandy and mix well.
  4. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
  5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
  6. Cool. Change the baking parchement and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
  7. To serve, steam for 2 hours and accompany with brandy butter, rum sauce, cream or homemade custard.


Why not stop by Killerton's shop on your visit and pick up a bag of flour, made at Clyston Mill on the estate.

The shop is open everyday (except Christmas Day) from 10am - 5.30pm.