Dish of the week: Christmas Pudding by The Wolseley

(The recipe makes 4-6 mini Christmas puddings) 


Bramley Apple (grated) = 250 g

Dried Currants = 150g

Dried Sultanas = 150g 

Zest of one lemon 

Dried Prunes (chopped) = 150g

Dry Sherry = 175g

Brandy = 125g

Honey = 50g

Vegetable Suet = 150g

Soft Dark Brown Sugar = 150g

3 Medium Eggs 

Fresh Bread Crumbs = 125g 

Plain Flour = 100g

Baking Powder = 10g

Ground Clove = 5g

Ground Cinnamon = 10g


Marinate the grated apple, lemon zest and all the dried fruit with the sherry and brandy. Cover and place in a fridge for 2 weeks 

Combine all the ingredients in a large bowl and fold in all the marinated fruit

Fill desired moulds ¾ full and cover with 1 layer of grease proof paper and 2 layers of foil, big enough to cover over the sides of the moulds. Tie tops with butchers string. 

Place the puddings in a tall heavy based pan, fill with enough hot water to come ¾ of the way up the pudding moulds

Cover with a lid and gently steam for up to 6 hours. You will need to add extra water occasionally.