Fool-proof traditional Christmas pudding

Fool-proof traditional Christmas pudding

Posted 7th November

Serve up the ultimate Christmas pudding this December…


A Christmas pudding is the bread and butter of every triumphant Christmas dinner. 

Just as you think you can consume no more, out comes the Christmas pudding, alight with boozy brandy and smelling like sugar, spice and all things nice.

Love it or hate it, just like Brussels sprouts, Christmas puddings are a staple of every British Christmas dinner, and this could be the year to start making your own.

This year, stir-up Sunday falls on 24th November 2019 - and we want you to get in the kitchen and whip up your very own Christmas pudding for the whole family to enjoy.

Let everyone have a stir of the mix, then place a sixpence inside ready to be discovered on Christmas day!

If you'd like to try your hand at a homemade dessert this year, take a look at our recipe for a traditional Christmas pudding below.


Traditional Christmas Pudding

Serves 5/6

Cooking time 5 hours



- 300g mixed raisins, currants and sultanas

- 100g dried cranberries

- 100g dates or prunes chopped

- 1 small cooking apple, peeled and grated

- 1 orange, zested and juiced

- 1 lemon, zested

- 50g mixed peel

- 100g glace cherries

- 200g mixed, chopped nuts (walnuts, almonds etc)

- 200g granulated molasses

- 2 tbsp black treacle

· 1 tsp nutmeg

· 1 tsp cinnamon

· 1 tsp ground mixed spice

· 50g blanched almonds, toasted and chopped

· 50g white breadcrumbs

· 100g self-raising flour

· 100g cold butter

· 100g shredded suet

· 2 large eggs

· 150ml milk

· Brandy butter, maple syrup or icing sugar for topping



1.   Place all ingredients in a large bowl (excluding any toppings) and mix well together.

2.   Grease the Pyrex Cook & Go round dish and place a piece of greaseproof paper at the bottom of the dish to prevent sticking, and fill with the mixture until 2/3 full.

3.   Cover the dish with a double layer of greaseproof paper which is pleated in the middle and then cover with a layer of foil, which is also pleated in the middle.

4.   Tie a piece of string around the rim of the dish and then a 2nd piece from the underneath of the dish to the top, creating a handle.

5.   In a large saucepan, place a heatproof dish at the bottom (upside down), and put the Cook & Go dish on top.

6.   Pour boiling water into the saucepan until it reaches halfway.

7.   Cover the saucepan with a lid and once boiled, reduce to a simmer for 5 hours (ensure you check the water frequently to maintain the height of the water).

8.   The pudding is ready once a skewer, inserted into the middle, comes out clean.

9.   Remove pudding from the dish by placing a lid on top and turning the dish upside down.

10. Finish with a drizzle of brandy butter, maple syrup or a dusting of icing sugar.


Tip: Make your Christmas pudding in advance and use the Cook & Go plastic lid to seal it and safely store in the fridge or the freezer.


For further information about Pyrex visit



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