The Queen’s royal chefs share her very boozy Christmas pudding recipe (2024)

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How to make your own boozy Christmas pudding that\u2019s fit for a Queen

Ingredients:

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\u2022 250g raisins
\n\u2022 250g currants
\n\u2022 185g sultanas
\n\u2022 150g mixed peel
\n\u2022 250g suet or vegetarian suet
\n\u2022 250g breadcrumbs
\n\u2022 90g flour
\n\u2022 12g mixed spice
\n\u2022 2 whole eggs
\n\u2022 180g demerara sugar
\n\u2022 275ml beer
\n\u2022 40ml dark rum
\n\u2022 40ml brandy

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This recipe makes 2 one-kilo puddings

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Method:

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1. Combine all dry ingredients
\n2. Stir them together
\n3. Add the eggs and liquid
\n4. Stir everything up
\n5. Grease your pudding basins
\n6. Press the cake mix into the basins
\n7. Cover with a circle of parchment paper
\n8. Cover basins with muslin or foil, and place puddings into a deep saucepan
\n9. Fill up with water up to three quarters of pudding basin height
\n10. Cover with foil
\n11. Steam for six hours refilling water if necessary
\n12. Once cooled, wrap puddings well and keep in cool, dry and dark place until Christmas

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On Christmas Day, reheat your pudding for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, and serve with brandy sauce and cream or custard.

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