Christmas in Ireland, England, Scotland and Wales always encludes a Christmas Pudding in Christmas Hampers. Whipped cream and Hot Custard are the Puddings toppings. There are also the butters that go on the side or on the top when the pudding is served hot. Depending on the type of Alcohol you are cooking in the pudding is what you call the butter. In this recipe I, used "Old Jamaican Sea Dog Rum". So, in making the butter I will use the same Rum. Same goes for the Brandy or Whiskey you choose to use in your Pudding Mix. It would not be Irish if it did not have Guinness Stout.

This recipe is a large one for a large gathering or a large family. Using it will get you Pudding for Christmas and some to save for the New Year. The darker you want your pudding and with a lot of the moisture kept in it, so that it a wet slice depends, on how much bread crumbs you add to the mixture.

At the end of the mixing as it says in the Method, add less of the bread crumbs if you want a darker wetter and moist Christmas Pudding. If you are omitting the Grounded Almonds (Due to Allergies or Dislike of Almonds), add more bread Crumbs of leave to have a real dark moist Christmas Pudding. The plain flour and Almonds lightens the color of the receipe. I use brown and white bread crumbs in the mixing. Whether you use brown or white bread crumbs is your choice, when making the Christmas Pudding.

Taking you time in making adds to the flavour than putting it all together in one mixing. The steeping of the fruit overnight with the Rum and Guinness gives it better flavour which, swells the fruit when it is left to ferment in the Guinness and Rum.


Irish Christmas Pudding

Makes 2 Large Puddings

Serves 12 - 16 Servings

Irish Christmas Pudding


200 grams Sultanas,

200 grams Raisins,

200 grams Currants,

1 large Carrot, peeled and grated,

1 large Apple, peeled and grated,

60 ml of Red Rum,

300ml of Guinness,


250grams of Soft Dark Brown Sugar,

175grams of Butter (A little extra for greesing),

1 + 1/2 Tablespoon of Treacle,

4 large Eggs Beaten,

2-3 Tablespoon of Milk,

1 large Lemon, peeled and grated,

1 large Orange, peeled and grated,


200grams of Plain Flour,

170grams Vegetarian Suet, (Can Substitute using Melted Butter),

Pinch of Salt,

1/4 Teaspoon of Cinnamon,

1/4 Teaspoon of Ginger,

1/4 Teaspoon of Mixed Spice,


200grams of Brown Breadcrumbs,

75grams Mixed Peel,

110grams of Grounded Almonds,

Pudding with Mistletoe


In a large bowl combine, Sultanas, Raisins, Currants, Carrot and Apple.

Stir in Rum and Guinness and mix in well.

Cover and let soak overnight.

Next Stage:

Next day, in a medium bowl, beat the Butter, Sugar and Treacle by hand or mixture until smooth.

Add the Lemon, Orange, Milk and Eggs one ingredient at a time.

Fold in the Plain Flour Sieved, Suet, Pinch of Salt, Spices,

Add these ingredients to the overnight soaked ingredients and mix well with hands or wooden spoon.

Last Stage:

Lastly add the Mixed Peel, Grounded Almonds and Breadcrumbs and again mix well in.

Butter lightly 2 Large Pudding Bowl / Basins,

Fill the Pudding Basins 3/4 full with the Pudding mixture,

Cover the pudding basins with greaseproof paper and place a layer of foil on top.

Tie the pudding basins securely with kitchen string (Butcher Shop will have some).


Place the pudding in a large saucepan or casserole dish with a bakers rake or layer of foil on the bottom.

Fill the Saucepan / Casserole Dish with water that reaches halfway up the sides of the pudding basins.

Cover with a lid and bring to a boil.

Bring the boiling to a simmer.

Cook at a simmer for 6 - 7 hours, (Topping up with water every couple of hours or when needed).

When cooked, take the pudding out of the water by removing the foil and greaseproof first and let cool.

Cover the puddings with fresh greaseproof paper and store in a dry cool place until ready to use.


Receipe for Rum Butter

100grams of unsalted Butter,

1 Grated Orange Rind,

100grams of Icing Sugar,

3 Tablespoons of Red Rum,


Beat the Butter with Orange Rind until softened.

Gradually Stir in the Icing Sugar.

Gradually Stir in the Red Rum, (Do not add the Rum at once as it might curdle).

Transfer the Rum Butter into a butter dish or small dish and chill until ready to serve.

N.B. (Note Book)

When ready for desert take the pudding basins and place greaseproof paper over them and secure with foil.

Place again in Saucepan as directed above and then simmer for about 45mins - 1 hour so as to heat them through.

When heated, turn the puddings onto a warm platter and lightly dust with caster sugar.

Place a piece of Holly atop of Christmas pudding.

Serve warm with the Rum Butter and accompany it with piping hot Creamy Custard.


The Butter can be made with Whiskey, Brandy or as above with Rum.

Pudding as a Gift 

Enjoy & Happy Holidays!

Christmas Tree O'Connell St, Dublin 1 Ireland