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
  • 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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!