Christmas Pudding

Christmas is less than 6 weeks away so it’s time to start the Christmas baking – this week Anne Neary is making her Christmas Pudding…


  • 225g/8oz breadcrumbs
  • 225g/8oz butter melted
  • 225g/8oz brown sugar
  • 55g/2oz plain flour
  • 3 eggs
  • 340g/12oz sultanas
  • 340g/12oz raisins
  • 55g/2oz ground almonds
  • 55g/2oz chopped walnuts
  • ½ tsp mixed spice, nutmeg, cloves and ginger
  • ¼ pt barley water and Guinness or all Guinness
  • 1 lemon juice and rind
  • 1 orange juice and rind
  • 1 cooking apple peeled and grated
  • 1 carrot peeled and grated



Mix all the dry ingredients together in a large bowl and stir well.

Mix the Guinness, juice, eggs and butter in a separate bowl.  Mix well and add these to the dry ingredients mix well and leave for 24 hours

Next day grease and base line 2×2 pt pudding bowls and divide the mixture between both. Cover with a layer of greaseproof paper and tin foil and secure well with a string.

Place the bowls in a large pot and fill with boiling water two thirds of the way up.

Steam for approx 7 hours and make sure you keep an eye on the water.

Take out of water and when cold place fresh greaseproof on top. You can feed with a little whiskey each week.


Brandy butter with a hint of orange


  • 225g/8oz unsalted butter
  • 225g/8oz icing sugar
  • 1 tbsp brandy
  • 2 tsp grated orange rind
  • 1 tbsp boiling water



Place the unsalted butter and icing sugar in a bowl beat until creamy then add brandy and beat.

Finally add grated orange rind and boiling water and beat for 2 minutes more.