Michel Roux Jr.'s Christmas Pudding


  • 500 Grams  raisins
  • 300 Grams  sultans
  • 300 Grams  currants
  • 190 Grams  whole blanched almonds
  • 375 Grams  suet juice and zest of 1 orange and 1 lemon
  •   medium carrot peeled and grated
  • 200 Grams  breadcrumbs (white bread and brioche)
  • 375 Grams  soft light brown sugar
  • 6 s  whole eggs
  •  Pinch of  salt
  • 1 Teaspoon  cinnamon
  • 2 Teaspoons  mixed spices
  • 125 Grams  candied peel, chopped
  • 125 Grams  glacé cherries
  • 330 Milliliters  Guinness
  • 60 Milliliters  brandy
  • 200 Grams  plain flour

It is difficult to make Christmas pudding in small batches – it just doesn’t seem right – so make plenty and give extras away as presents. This recipe makes enough for two large basins but you can make whatever size you want. Only the cooking times will vary. I usually make the puddings in September and store it in a dark cool place or in the fridge until Christmas. They can, however, be kept for a year if refrigerated."

The flavours of Matusalem Sherry are so intense it is almost like drinking Christmas pudding – not a wine for glugging. Surprisingly, Port is a good match for the pudding and you can carry on drinking it with the Stilton afterwards “à l’Anglaise”. But at home we usually have Sauternes – à la Française!


Put all the ingredient in a very big mixing bowl – or even the kitchen sink! Mix well, then cover and refrigerate for at least 24hours – if you don’t have space in the fridge, just leave in a cool place. Fill the pudding basins up to 2cm below the rim. Cover with greaseproof paper, then a cloth and tie tightly with a string. Place in a double boiler or steamer and cover. Bring to a simmer and cook for 1 hour, topping up with boiling water when necessary. Transfer to a bain-marie or a shallow pan filled with water and bake in the oven, 150°C / gas 2, for a further hour and half without the lid. Remove and check whether the pudding is cooked by gently pressing the top with your fingers – it should be firm to the touch. Alternatively, insert a knife into the pudding – it should come out clean. Leave to cool. Tie on a clean cloth and wipe the basin before putting away.

To serve, put the pudding back into a double –boiler or steamer with a loose-fitting lid and simmer for 3 hours. Turn out on to a dish. Warm some brandy or dark rum, pour over the pudding and ignite to serve. Accompany with some double cream.

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