The Wolseley’s Christmas pudding recipe

You might have missed Stir-Up Sunday, but this recipe still works a treat

The Wolseley’s famous Christmas pudding, prepared by its head chef David Stevens, is a labour of love that is a long time in the making. “We start marinating the fruit in the summer, so it has been close to four months before it goes into the puddings, which are then left for a further eight weeks,” he explains. With less than a week to go until Christmas, you’ll have to take some shortcuts, but the Wolseley’s recipe (below) will still taste supreme. 

The Wolseley’s Christmas pudding

Makes 4 to 6 small puddings


250g Bramley apples, grated
Zest of one lemon
150g dried currants
150g dried sultanas
150g dried prunes, chopped
175ml dry sherry
125ml brandy
50ml honey
150g vegetable suet
150g soft dark brown sugar
3 medium eggs
125g fresh breadcrumbs
100g plain flour
10g baking powder
5g ground cloves
10g ground cinnamon


Marinate the grated apples, lemon zest and dried fruit with the sherry and brandy. Cover and place in the fridge for as long as possible.

Combine all the remaining ingredients in a large bowl and fold in the marinated fruit. Fill your moulds three-quarters full and cover with a layer of greaseproof paper and two layers of foil, big enough to hang over the sides. Tie the tops with butcher’s string.

Place the puddings in a tall, heavy-based pan and fill with enough hot water to come three-quarters of the way up the moulds. Cover and gently steam for up to six hours. Add extra water occasionally as required.



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