7-cup Christmas pudding

7-cup Christmas pudding

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(13 ratings)

Prep: 2 hrs, 45 mins - 3 hrs Including steaming


Serves 8 - 10
A classic light, spiced Christmas pudding - so simple you don't even need any kitchen scales

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal685
  • fat35g
  • saturates22g
  • carbs92g
  • sugars38g
  • fibre2g
  • protein6g
  • salt1.04g
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  • 1 cup raisins
  • 1 cup sultanas
  • 1 cup self-raising flour
  • 1 cup finely grated butter (about 115g/4oz)



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
  • 1 cup light muscovado sugar
  • 1 cup mixed nuts, chopped plus extra to decorate
  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp groud mixed spice
  • 1 cup milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the butterscotch sauce

  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light muscovado sugar
  • 200ml double cream
  • 1 tsp vanilla extract


  1. For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.

  2. Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21⁄2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.

  3. For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

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Comments (23)

patthomas's picture

I made this when it first was in the magazine many, many years ago, must have been in the early 90's. My son pulled a face at it, but once tasted was completely hooked & I've made it many times since. the original recipe used suet instead of butter & I stick to that - easier than grating butter!

kazzabird's picture

I made this at Christmas as I thought it would be a slightly lighter pudding. I think the butterscotch sauce on this is amazing and so easy to make. The smell while cooking it is divine, and it is the easiest and most tasty pudding ever! Making individual ones of these just isn't enough, next christmas will be making 2!

bones66's picture

As we live in New Zealand and have Xmas in the summer, the last thing we want is a really heavy Xmas pudding.
I've been making this pud for about 4 years and it is the best. Everyone loves it including the kids and it is so easy to make.
This year I had to make 2, as the first one I made about 3 weeks before Xmas was cooling on the bench when my son asked if could have some. I immediately said no but then couldn't get over the delicious aromas that were around so between the 4 of us we devoured the pudding over the next couple of nights. Naughty I know but we just couldn't help ourselves.
I always serve this with custard (made with Birds custard powder that I have to get my mother-in-law to send to me in NZ!) made with half milk and half cream.
Kind regards
Tracy Telfer
New Zealand


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