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Festive Christmas Pudding

Hi Everyone

This week’s recipe has been inspired by my recent discovery of the delicious Barley Bree Christmas pudding! 

There I was, busy photographing a Christmas table display in the Barley Bree restaurant when owners Alison and Fabrice Bouteloup brought from the kitchen their traditional Christmas pudding.  It turns out this is a family recipe passed down the generations from Alison’s grandmother and it is a taste sensation!

The recipe for the Barley Bree pudding is a safely guarded secret but I thought this week would be a great time to share my recipe for Christmas pudding. It's not quite as old as Alison's recipe, but it has evolved over recent years and is now a firm family favourite.

That’s what I love about home cooking. You can start with a recipe base and tweak to suit your own tastes or what you have to use up in your store cupboard. 

So go on - put on some Christmas tunes and do your own experimenting with this recipe. In fact, why not add to the fun and revive an old tradition by sticking some Christmas favours, like silver charms into your pudding?

Happy Steaming!

Gill X

Preparation Time:
30 minutes
Cooking Time:
8 hours
Serves: 6


  • 125g suet
  • 150g sultanas
  • 150g raisins
  • 150g currants
  • 150g dried cranberries
  • 150ml brandy
  • 100ml stout
  • 3 eggs, beaten
  • 75g self raising flour, sifted
  • 125g fresh white breadcrumbs
  • 225g fairtrade dark sugar
  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 1 teaspoon mixed spice
  • 50g stem ginger, chopped


    1. Combine in a mixing bowl the suet, sultanas, raisins, currants, cranberries, flour, breadcrumbs, sugar, orange, lemon, mixed spice and ginger.
    1. In another bowl combine the wet ingredients – the brandy, stout and eggs. Add the dry ingredients to this bowl and mix together well.
    1. Cover the mixture with a plate and leave in the fridge overnight.
    1. The following day, grease your pudding basin and add in the mixture.  (This is the time to add in your charms if using). Press the mixture down into the basin and put on the lid.  Cover with a sheet of tin foil to secure the rim of the basin.
    1. Put the basin in a pan of boiling water to come half way up the side of the pudding basin, cover and steam for 8 hours, adding water when necessary.
    1. Remove from the pan and serve with some delicious brandy butter or ice cream.
    1. If you wish to cook ahead, follow the recipe as above and just steam for 5 hours instead. Unwrap the foil from the basin and store in a cool and dark room until required. It will keep for up to 6 weeks. When you’re ready to eat, wrap the basin in foil again and steam for a further 3 hours on the day of serving.


    All I can think of writing is "I want Christmas Pudding".

    Please do send us your photographs and share your ideas for adding to Gill's recipe. We'd love to use them in our new Perthshire gallery section. As always, tag them #PerthLoveFest and we'll scatter them around our own social media. 

    Nicki X 

    NB: The Barley Bree’s puddings this year are approximately 1 lb in weight and serve 4 people. They are already cooked so just require to be steamed for around 1 hour before turning out onto a plate and flamed with brandy. They are for sale at £11 and are beautifully wrapped and ribboned making the perfect gift too. Alison recommends serving with brandy butter or brandy custard or ice cream.

    Click here for more information on how to buy the Barley Bree’s Christmas puddings.