Easy Christmas Pudding

CCA supporter JOHN FLAHERTY-DARWIN shares his special Christmas pudding recipe with us.

This is very easy to prepare, very tasty, always moist, and I have never had any failures or complaints.”


  • 375g raisins
  • 375g sultanas
  • 250g currants
  • 250g dates
  • 2 cups Coopers Extra Stout
  • 185g butter
  • 1.5 cups firmly packed brown sugar
  • 1 tbsp golden syrup
  • 3 eggs
  • 1.5 cups plain flour
  • 1.5 cups self-raising flour
  • ½ a level tsp salt
  • 1 level tsp cinnamon
  • 1 level tsp mixed spice
  • ¼ level tsp grated nutmeg
  • 1 level tsp bi-carb soda
  • ¼ cup whisky
  • ¼ cup chopped almonds

Prep time

20-30 minutes

Bake Time

Cooking 8 hours


Makes 3 Litre pudding


Day 1:

Combine the raisins, currants and sultanas in a large bowl and cover with Stout.

Set aside and allow to soak overnight.

Day 2:

In a large saucepan combine the soaked mixture, chopped dates, brown sugar and golden syrup.

Simmer over low heat for seven (7) minutes, then set aside to cool.

In a large bowl combine your cooled mixture, eggs, flours, salt, spices, bi-carb soda, whisky and almonds.

Generously grease a separate large bowl with butter and place a round of baking paper on the bottom. Pack your pudding mixture into the bowl. Cover the bowl with one layer of baking paper and one layer of foil – tie securely over the bowl using string (you can also use the string to create a handle to safely transfer the bowl in and out of the boiling water).

Fill a large pot half-way with water and bring to a simmer.  Place the pudding bowl into the water and boil for 4.5-5 hours, topping up the water as required.

Allow to cool overnight, then discard the wrapping and re-wrap in new baking paper and foil. 

Store in a cool, dry place.

Christmas Day:

Fill a large pot half-way with water and bring to a simmer. Place the pudding bowl into the water and boil for 1.5 hours.

Unwrap and turn out into a serving bowl.  For a bit of sparkle, warm 3-4 tablespoons of brandy in a small pan, pour over the pudding and set alight.

Serve with custard, cream, or ice-cream.