Quick Christmas Pudding

Cook Time: 6 hours

What you need

  • 50g / 2oz Odlums Self Raising Flour
  • 125g / 4oz Brown Sugar
  • 125g / 4oz Butter or Margarine
  • 2 Eggs
  • 1 teaspoon Goodall’s Cinnamon
  • 1 packet (350g) Shamrock Fruit Mix
  • 1 tub (100g) Shamrock Cherries
  • 125g / 4oz Breadcrumbs
  • 300ml / 1/2 pint Stout

Recipe Steps

  • Beat butter/margarine and sugar together, add the eggs and mix well.
  • Stir in the flour and cinnamon, next add the fruit and cherries. Mix well.
  • Finally, add the breadcrumbs and stout, stir well.
  • Cover and allow to stand overnight.
  • Next day, transfer to a greased 1 litre / 2 pint pudding bowl.
  • Steam for about 6 hours.

To steam pudding in oven

  • Preheat oven to 150°C / 300°F / Gas 2.
  • Put two long strips of tin foil crosswise on work top. Place roasting tin on foil.
  • Sit pudding bowl into the tin and fill with boiling water to within 1″ of the top of tin. Quickly bring the foil around to form a parcel, which
  • should be airtight to prevent any of the steam escaping.
  • Steam for 6 hours.

Recipe Notes:

There is no need to top up with water during cooking.

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