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  • Writer's pictureJill Stewart

JILL BAKES | Grandma’s Christmas Pudding

Christmas pudding with Holly on top

A delicious, light and moist version of a Christmas classic!

This is the best Christmas pudding ever - it’s my grandma’s recipe and she was the person who made me love baking so this is always a special one.

With only weeks until Christmas, this weekend is the time to make your Christmas puddings if you haven’t already yet so that they’re extra delicious by the big day!

Now the question is, do you prefer custard or brandy sauce with your Christmas pudding??

Jill Stewart (@jillbakes_)

County Antrim Foodie



Makes two 2lb puddings

260g white breadcrumbs

120g ground almonds

260g suet

1 tsp mixed spice

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp ground ginger

260g soft brown sugar

260g dark brown sugar

225g sultanas

225g currants

225g raisins

Zest of 1 lemon

Zest of 2 oranges

1 cooking apple, peeled and chopped

Juice of 1/2 lemon 1 tbsp warm treacle

5 dessertspoons Cointreau

1 tbsp Brandy

5 eggs, beaten

Christmas pudding on plate served with Holly on top


• Make the breadcrumbs in a food processor.

• Mix the dry ingredients together in a very large bowl - the breadcrumbs, ground almonds, suet, spices and sugar first, then the dried fruit, chopped apple and zests.

• Heat the treacle in a small bowl in the microwave for 20-30 seconds until runny.

• Then add the treacle, lemon juice, Brandy, Cointreau and eggs into the dry ingredients. Mix until combined.

• Grease two 2lb pudding bowls with butter. Add a small circle of greaseproof paper into the bottom of each. Then split the mixture between the two bowls.

• For each pudding, take two sheets of greaseproof paper and pleat across the middle to allow for expansion. Grease one side with butter and then cover the pudding with the greased side down. Add a layer of tin foil over this and tie with string around the rim and then add a handle. (There are great video tutorials of how to do this online.)

• Set a plate upside down into the bottom of two large saucepans. Set the puddings onto the plates.

• Fill the saucepans with boiling water until half the pudding bowls are covered. Cover with the lids. Bring to the boil, then reduce to a simmer. Steam for 4 1/2 hours over a low heat.

• Keep an eye every so often incase the water dries up and you need to add more. Check a skewer comes out clean.

• Once cooked, serve and enjoy, or if you want to keep them until Christmas, allow them to cool in the bowls. Then cover with a fresh layer of greaseproof paper and tin foil. The puddings will keep in a cool, dry, dark place for up to 3 months.

• Once a week, feed your puddings with 1 tbsp Brandy piercing holes in the puddings using a skewer.

• When you want to serve, either steam the whole pudding for about an hour or simply warm portions in the microwave. Serve with Brandy sauce or butter, custard or cream.


Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.

Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 53,000 followers, a lot of people are enjoying Jill’s food journey.

Jill bakes - a young woman with blonde hair and smiling, standing in the kitchen, holding a whisk and bowl in hand.

The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.

Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.

CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!


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