Steamed Christmas Pudding


  • 90g Matthews Cotswold Self Raising Flour
  • 125g vegetable suet
  • 30g chopped almonds
  • 125g grated carrots
  • 250g raisins
  • 125g currants
  • 125g sultanas
  • 125g fresh white breadcrumbs
  • ¼ tsp fresh grated nutmeg
  • 60g candied peel
  • 90g light muscovado sugar
  • Grated zest and juice of a lemon
  • 2 eggs
  • Butter for greasing
  • 75ml rum
  • Brandy butter to serve
  • 1.25 litre pudding basin


  1. In a large bowl combine the flour, suet, almonds, carrot, raisins, currants, sultanas, breadcrumbs, nutmeg, candied peel, sugar, and lemon zest. Add the lemon juice and eggs and stir until everything is incorporated.
  2. Lightly butter the pudding basin and spoon in all the mixture.
  3. Cover with buttered greaseproof paper, then foil, both with a pleat in the middle. Secure the paper and foil in place by tying a string under the rim of the basin. This part can be very fiddly, an extra pair of hands would be useful.
  4. Put the basin into a steamer or saucepan of simmering water. Make sure the water comes to half way up the side of the basin. Cover and steam for about 6 hours. Make sure to always keep the water topped up!
  5. Removed the basin from the steamer or pan and leave to cool. Remove the foil and paper covering. Pierce a few holes into the pudding with a skewer and pour in some rum or brandy.
  6. Cover with greaseproof paper and tinfoil tightly. It can be stored for up to 3 months.
  7. When reheating on Christmas Day, steam the pudding for 3 hours. Enjoy with brandy butter!