Upton's Traditional Christmas Pudding

Whether you like yours with cream, custard or brandy butter - or all three! Christmas dinner wouldn't be the same without a Christmas pudding. This recipe has been made especially for Upton's restaurant by Kay, who's worked here for many years. Now it's your chance to try it at home.

Cook mixing ingredient a bowl for a Christmas pudding
  • Preparation time Soaking overnight and 1 hour (prep. time)
  • Serves 8-10 people


  • Plain Flour 115g/4oz
  • Pinch of salt
  • Ground mixed spice 1 tsp
  • Ground cinnamon ½ tsp
  • Grated nutmeg ¼ tsp
  • Suet (vegetable) 225g/8oz
  • Dessert apple, grated 1
  • Fresh white breadcrumbs 225g/8oz 
  • Soft brown sugar 350g/12oz
  • Flaked almonds 50g/2oz
  • Currants 225g/8oz
  • Sultanas 225g/8oz
  • Dried apricots 115g/4oz
  • Mixed peel 115g/4oz
  • Lemon rind and juice 1
  • Black treacle 2 tbls
  • Eggs 3
  • Milk 300ml/1/2 pint
  • Rum 2 tlbsp
  • Lager ½ can


  1. Soak all fruit and peel in rum and lager overnight.
  2. Sieve the flour, salt and spices into a large bowl
  3. Add the suet, apple, grated lemon rind and other dry ingredients
  4. Warm the treacle until runny and pour into the dry ingredients, mix well
  5. Mix together the eggs, milk and lemon juice and add to the other ingredients
  6. Line the basins with grease proof paper
  7. Spoon the mixture into 2 x 1 pint basins (½ litre)
  8. Overwrap the whole bowl with pieces of greaseproof paper, pleated to allow for expansion and tie with string, to keep the water out.
  9. Steam the pudding in a steamer or saucepan of boiling water
  10. Each pudding needs 6 hours cooking. Consistently topping the water up
  11. Reheating - Steaming takes three hours. Or microwave individual portions according to manufacturer's instructions