Christmas Pudding


  • 1 orange
  • 1 small apple
  • 115g butter
  • 225g soft dark brown sugar
  • 50g flour
  • 2 eggs
  • 1 pinch nutmeg
  • 1/4 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 115g breadcrumbs
  • 175g sultanas
  • 175g raisins
  • 115g currants
  • 25g chopped mixed peel
  • 25g chopped almonds
  • 150ml rum


Step 1.
Zest and juice the orange. Peel, core and grate the apple.

Step 2.
Cream the butter and sugar, add flour, eggs, nutmeg and cinnamon. Add the rest of the ingredients and stir thoroughly. The batter should have a gooey consistency.

Step 3.
Pour batter into a pudding mould (or you could use 8 individual moulds), cover with baking parchment and tie tightly.

Step 4.
Cook on shelf level 2 on Steam setting 3 at 99°C for 120 minutes.

Step 5.
Serve the warm pudding with vanilla custard and garnished with edible berries, and perhaps a sprig of festive holly.

Chef’s Secret

The classic pudding mould is hollow on the inside, allowing the cake to bake evenly. If you use a solid shape, extend the time up to 150 minutes.

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Recipe and image source: AEG

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