Christmas Pudding


Cooking instructions

  1. Mix the dried fruit and apple, then add the Guinness, orange and lemon zest and stir.
  2. Cover and leave overnight to soak.
  3. Butter a 1.25 litre/2 pint pudding basin, then spoon in 2 tbsp dark muscovado sugar. Turn the basin at an angle, coating the inside of the bowl with the sugar.
  4. Mix the remaining dry ingredients in a large bowl.
  5. Grate the butter, then add to the bowl along with the eggs and fruit, and stir well. Spoon into the basin and level the top.
  6. Take a sheet of foil about 30cm long, cover with a same-size sheet of greaseproof paper and butter the paper.
  7. Sit the pudding on a heatproof saucer in a saucepan, then pour in just-boiled water to come halfway up the basin.
  8. Cover and steam for 6 hrs, topping up water occasionally.
  9. Re-cover with fresh paper and foil and store in a cool place.
  10. To reheat, steam for 1 hr or microwave (without foil) for 10 mins on medium heat. 


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