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McDougalls Christmas Pudding

Prep Time: 30 mins
Cooking Time: 5 hours
Serves: 10

Meal Type:


  • 175g Raisins
  • 175g Currants
  • 175g Sultanas
  • 150g Whole glacĂ© cherries
  • 50g Mixed peel
  • 50g Whole blanched almonds
  • 1 Orange (zested)
  • 1 Lemon (zested)
  • 1 Carrot (peeled and finely grated)
  • 150ml Brandy
  • 50ml Grand Marnier
  • 175g Light Muscovado sugar
  • 175g Fresh white breadcrumbs
  • 125g McDougalls Self-Raising Flour
  • 1tsp Mixed spice
  • 1/4tsp Grated nutmeg
  • 175g Butter (melted)
  • 2 Eggs (beaten)



  1. Mix the raisins, currants, sultanas, almonds, citrus zests, glacé cherries and the carrot with the brandy and Grand Marnier in a large mixing bowl. Cover and leave to soak overnight.
  2. Mix all the dry ingredients together, then add to the soaked fruit mixture.
  3. Then, add the melted butter and eggs and stir.
  4. Grease a 1.5 litre pudding basin with butter and line the base with greaseproof paper. Spoon in the mixture, press down well.
  5. Cover the surface with greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil, and tie at the rim with string.
  6. Steam the pudding for 5 hours or until cooked through. Allow to cool, then cover and store in a cool, dry cupboard.
  7. The pudding will keep for up to a year. To re-heat, steam for 1 hour before turning out. Remove from the oven and allow to cool, then serve, dusted with a little icing sugar.