Granny Martin's Christmas puddings

Granny Martin's Christmas puddings

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 45 mins Cook: 6 hrs Plus overnight soaking

More effort

Makes 2 puddings, each serving 6
Get a head start on Christmas with James Martin's make-ahead pudding

Nutrition and extra info


  • kcal764
  • fat23g
  • saturates10g
  • carbs130g
  • sugars101g
  • fibre5g
  • protein10g
  • salt0.81g
Save to My Good Food
Please sign in or register to save recipes.


  • 350g sultana
  • 350g currant
  • 140g dried fig, chopped



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 100g mixed peel
  • 85g glacé cherry, halved
  • 100g dried apricots, chopped
  • 150ml brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100g stem ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • plus 3 tbsp of the syrup
  • 2 apples, grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • juice and zest 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 6 large eggs, beaten



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

  • 250g shredded suet
  • 250g fresh white breadcrumbs
  • 350g light muscovado sugar
  • 175g self-raising flour
  • 1 tsp mixed spice
  • butter, for greasing



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


  1. Soak the sultanas, currants, figs, mixed peel, cherries and the apricots in the brandy in a bowl overnight if possible or for at least a few hrs (if you don't have time for this, place the fruit in a microwaveable bowl with the brandy and give it a quick blast in the microwave to plump up). In a larger bowl, mix the ginger and syrup, apples, orange juice and zest, eggs, suet, crumbs, sugar and flour. Using your fingers or a wooden spoon, mix in the soaked fruit and mixed spice.

  2. Butter 2 x 1.5-litre pudding basins and divide the mixture between them, filling almost to the rim. Smooth the tops and cover with 2 circles of greaseproof paper. Cover each pudding with a sheet of foil with a folded pleat down the centre, to allow the pudding to expand, and secure everything by tying it tightly with some string. Stand the puddings in a deep, large pan (or 2 if that’s easier) on trivets or upturned saucers and pour boiling water around so it comes about a third of the way up. Cover the pan and steam the puddings for 5 hrs, topping up with more boiling water when necessary.

  3. Let the puddings cool down before removing the foil and greaseproof paper, then cover with cling film over the top and store in a cool, dry place if you aren’t using them straight away. This is the time you can drizzle them with more booze in the run-up to Christmas if you have time. To reheat, steam the pudding for 1 hr more before turning out and flaming with hot brandy.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Oct, 2012
i am going to make these soon, do i cover just inside the basin with the greasproof paper or over the top?? with the foil, surley the foil wont expand if the paper over the top
1st Dec, 2011
This will be the third year of making this pudding. It's delicious. My family always want seconds!!
23rd Oct, 2011
I forgot to come back and rate this recipe, but made again last year and will be making this year. Really lovely light puddings. Not like the shop bought heavy rich ones. Very easy to make too. A must for Christmas!
12th Sep, 2011
Made last year will definitely make again son that said he didn't like Christmas pudding wouldn't stop eating it
12th Sep, 2011
Made last year will definitely make again son that said he didn't like Christmas pudding wouldn't stop eating it
2nd Jan, 2011
Simply outstanding! 10/10
11th Dec, 2010
Made this last year and it was a real winner with my father in-law who hates xmas pudding, so much so he's asked for another this year! I have 7 of these in all different sizes maturing as we speak :o) Any tips on how to reheat this in a mirowave rather than re-steaming?
2nd Dec, 2010
can u suggest a substitute for brandy. i live in a country where you cant buy alcohol and would like to try this recipe. it will be the first christmas pudding i make that is if i get to know the substitute.
18th Nov, 2010
Made this last year and I'm making it again this year. My family really enjoyed it. It's much lighter than most puddings.
16th Nov, 2010
This took a long time to prepare and make, but the results were worth it! As Im a novice to this baking lark, I made a small one to test straight away and I was very pleased with it!. I'm not usually a huge fan of Christmas Pudding, but will definately be tucking into this one. Can't wait to put it on the table on Christmas Day!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.