Gordon's Christmas pudding

Gordon's Christmas pudding

Gordon's version is fruity but lighter than a traditional one - plus the individual puds take less time to steam

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 5 hrs

Method

  1. Put all the ingredients in a large bowl and mix well, making sure that there are no pockets of flour or breadcrumbs.
  2. Divide the mixture between 8 individual (about 250ml) buttered moulds or 2 x 1 litre ones. Cut a circle of greaseproof paper and a circle of foil to cover the top of each, lay one on top of the other and make a pleat in the centre. Lay over the pudding basins and tie firmly onto the top of each with a piece of string. Put into a pan on a trivet or upturned saucer, add boiling water to come a quarter of the way up the basins, cover and steam for 4 hours, or longer if you prefer. Top up with water if you need to. The longer you steam the puddings the darker the mixture will get.
  3. Steam again for an hour before serving.

PER SERVING

991 kcalories, protein 11.3g, carbohydrate 156.9g, fat 392.0 g, saturated fat 15.0g, fibre 4.9g, salt 0.86 g

Recipe from olive magazine, December 2008.

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Latest comments and suggestions

  • Binder photo Jo Nicholls

    22 November 2009

    Jo Nicholls commented on this recipe

    I didn't change anything about this christmas pudding and it was perfect. I made it in two big bowls last year, but this year I am trying it in individual portions. A fab recipe which will become THE recipe for christmas pud in my household!

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  • Binder photo Jo Nicholls

    22 November 2009

    Jo Nicholls rated this recipe

    5 stars

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  • Binder photo Alison

    23 November 2009

    Alison rated and commented on this recipe

    5 stars

    I made 1 big pudding and 6 little ones on stir up Sunday, steamed for about 5 hours. The recipe doesn't state how to store the pudding. So I will keep the larger one in a cool cupboard and the smaller ones I will pop into the freezer after a few days. I didn't have enough mixed peel so substituted with sultanas. Easy to follow.

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  • Binder photo LaurenFLincoln

    09 September 2010

    LaurenFLincoln commented on this recipe

    Do you think you could make this with oil or similar instead of the suet?....I don't fancy all those trans-fats! Looks delicious though.

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  • Binder photo Valerie

    25 September 2010

    Valerie commented on this recipe

    Use vegetarian suet or lighter suet

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  • Binder photo Sims

    26 November 2010

    Sims commented on this recipe

    Can't you use butter instead of suet?

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  • Binder photo Babs from Granada

    05 January 2011

    Babs from Granada rated and commented on this recipe

    5 stars

    Because I live in Spain there were certain dried fruits I could not get, so i just used what I could making sure the total weight was correct. I also omitted the marmalade because I had none but the pudding turned out great. I made it into 2 large puddings and for us that is great.

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  • Binder photo Mary

    24 April 2011

    Mary rated and commented on this recipe

    4 stars

    I made this for my husband who loves Xmas pud. He polished it off & gave it the thumbs up. It's far less preparation than a traditional pud but I think it loses a bit of the sweetness. That said I'll probably make it again next year, but I may leave out the mixed peel.

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  • Binder photo Mbezes

    16 November 2011

    Mbezes commented on this recipe

    After the initial lengthy steam could these wonderful small puddings be microwaved please? Mbezes

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  • Binder photo Lyanis

    07 December 2011

    Lyanis commented on this recipe

    Can I substitute Guinness with something else?

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  • Binder photo LJG

    19 December 2011

    LJG commented on this recipe

    A lovely pudding which has become a family favourite. I took the stress out of watching the pan did not boil dry during the steaming process by putting water in the slow cooker to steam the puds. Perfect. I shall free up valuable hob space on Xmas day by re-steaming in the same way.

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  • Binder photo steff236

    19 February 2012

    steff236 rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 5 hrs

Ingredients

  • 280g suet
  • 280g golden caster sugar
  • 280g currants
  • 280g raisins
  • 280g sultanas
  • 70g chopped almonds
  • 150g plain flour
  • 150g fresh breadcrumbs
  • 150g mixed peel (good quality) , chopped
  • 60ml lemon juice
  • 1 tsp nutmeg
  • ½ tsp salt
  • 1 tbsp marmalade (good quality)
  • 3 eggs
  • 180ml Guinness
  • ½ cooking apple , grated
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PER SERVING

991 kcalories, protein 11.3g, carbohydrate 156.9g, fat 392.0 g, saturated fat 15.0g, fibre 4.9g, salt 0.86 g

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