Niall McKenna's Christmas Pudding

Individual Christmas Pudding

(Serves 8)


  • 250g sultanas
  • 250g raisins
  • 250g currants
  • 3 tbsp brandy
  • Zest and juice of two oranges
  • 2 tsp mixed spice
  • 50g almonds, chopped
  • 200g light brown sugar
  • 100g butter, softened
  • 2 large eggs, beaten
  • 75g fresh white breadcrumbs
  • 75g plain flour


Begin by placing the sultanas, raisins and currants into a large bowl, pouring over brandy, orange zest and juice. Mix well and cover before leaving overnight for the mix to absorb.

Next, add the remaining ingredients and beat well until combined. Then, grease eight 175ml pudding basins, lining each with a disc of grease proof paper.

Spoon in the pudding mix between each of the basins, covering the top of each with a buttered piece of tinfoil, butter side down. Tie down the tinfoil with string so no steam escapes.

Next, arrange the basins in the base of a steamer, putting the steamer on top of the saucepan filled with water, bringing to a boil and simmering for 2.5 hours. Check the water regularly and top up as necessary.

Once cooked, remove the foil and replace with a new piece of foil. The puddings can then be stored in the fridge or freezer.

Before serving, steam again for up to 90 minutes until the pudding is piping hot. Serve with brandy cream.

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