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Michael Caines’ Christmas pudding

Cook like a pro this festive season with Michael Caines' Christmas pudding recipe
Christmas pudding

Michael Caines shares his mother’s Christmas pudding recipe

Makes    1 pudding
  • Raisins 450g
  • Currents 450g
  • Sultanas 450g
  • White Breadcrumbs 225g
  • Flour 225g
  • Mixed Peel 60g
  • Brown Sugar 225g
  • Baking powder 1tsp
  • Beef Suet 450g
  • Nuts 30g, chopped
  • Salt 6g
  • Ground gnger ¼ tsp
  • Nutmeg grating of
  • Eggs 3
  • Sherry 40ml
  • Brandy 40ml
  • Lemon 1, juice of
  • Milk to bind
  1. Mix together all of the dry ingredients.
  2. Stir in the beaten eggs, then the sherry, brandy and lemon juice.
  3. Add enough milk to make the mixture fairly stiff.
  4. Put into the greased basin, putting a piece of greaseproof paper on the top, and then cover with greaseproof and secure with an elastic band.
  5. Steam for 8 hours and then leave to cool and store.

You will need

  • Raisins 450g
  • Currents 450g
  • Sultanas 450g
  • White Breadcrumbs 225g
  • Flour 225g
  • Mixed Peel 60g
  • Brown Sugar 225g
  • Baking powder 1tsp
  • Beef Suet 450g
  • Nuts 30g, chopped
  • Salt 6g
  • Ground gnger ¼ tsp
  • Nutmeg grating of
  • Eggs 3
  • Sherry 40ml
  • Brandy 40ml
  • Lemon 1, juice of
  • Milk to bind

Method

  1. Mix together all of the dry ingredients.
  2. Stir in the beaten eggs, then the sherry, brandy and lemon juice.
  3. Add enough milk to make the mixture fairly stiff.
  4. Put into the greased basin, putting a piece of greaseproof paper on the top, and then cover with greaseproof and secure with an elastic band.
  5. Steam for 8 hours and then leave to cool and store.
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  • Raisins 450g
  • Currents 450g
  • Sultanas 450g
  • White Breadcrumbs 225g
  • Flour 225g
  • Mixed Peel 60g
  • Brown Sugar 225g
  • Baking powder 1tsp
  • Beef Suet 450g
  • Nuts 30g, chopped
  • Salt 6g
  • Ground gnger ¼ tsp
  • Nutmeg grating of
  • Eggs 3
  • Sherry 40ml
  • Brandy 40ml
  • Lemon 1, juice of
  • Milk to bind
  1. Mix together all of the dry ingredients.
  2. Stir in the beaten eggs, then the sherry, brandy and lemon juice.
  3. Add enough milk to make the mixture fairly stiff.
  4. Put into the greased basin, putting a piece of greaseproof paper on the top, and then cover with greaseproof and secure with an elastic band.
  5. Steam for 8 hours and then leave to cool and store.