Boozy Christmas Pudding

There is nothing better than a home made pudding for Christmas and we truly haven’t tasted another as good as this one! It can be made a whole year in advance so there is no excuse! Full of rich flavours and fantastic ingredients, it’s hard to beat. Our top tip is to soak the fruit for as long as you can, 3 days is about right, sounds like a lot but you wait until you taste it!

This recipe will make two large puddings, it is well worth making two at a time – you really can keep one for the following year, if this is too much simply reduce the entire recipe by half and follow instructions accordingly.


Makes 2 x 1.25kg/3lb moulds

250g Forest Feast Raisins

350g Forest Feast Sultanas

125g Forest Feast Berries and Cherries

125g Forest Feast Medjool Dates

100g Forest Feast Cut Mixed Peel

125g Forest Feast Malatya Apricots, finely chopped

80g Forest Feast Gorgeous Goji berries (optional)

80g Forest Feast Incredible Cranberries

The juice and finely grated rind of 1 lemon and 1 orange

425ml Guinness

450g unsalted butter, at room temperature

450g light muscovado sugar

6 eggs

125g plain flour

1 tsp ground nutmeg

2 tsp ground mixed spice

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp baking powder

1 tsp salt

450g fresh white breadcrumbs

1 large Bramley apple, peeled and grated (approximately 225g)


To prepare the fruit:


  • Place the raisins, sultanas, berries and cherries, dates, mixed peel, apricots, goji berries and cranberries in a large bowl with the fruit juice and rind. Pour in the Guinness, stirring until well combined. Cover with cling film and set aside to soak, for at least 24 hours, as fruit needs to totally absorb the Guinness – you should stir occasionally.

To make the pudding:


  • Use and electric mixer to cream the butter and sugar in a large bowl until light and fluffy. Gradually add the eggs, mixing well after each addition and add a handful of flour to prevent curdling.
  • Sift the flour, spices and salt together and fold, along with the breadcrumbs into the butter mixture.
  • Add the grated apple and finally stir in the soaked dried fruit with any remaining liquid.
  • Divide the mixture into 2 x 1.25kg/3lb moulds, cover with cling film or greaseproof paper and tie with string. Cover with foil and steam for 3-4 hours until cooked through. Be sure to watch the pan to ensure that it doesn’t boil dry and keep the heat at a constant gentle boil. Do not allow the bottom of the pudding moulds to sit directly on the base of the pan; they need to be raised up at least 2–3cm, Use a large cookie cutter on the bottom of the pan, setting a small plate on top and then setting the pudding on the plate. Fill to just below the plate with water.
  • After steaming leave to cool completely, then store in a cool, dark place for up to 1 year.
  • On Christmas day, steam the pudding for about 1½ hours until heated through.