Although Christmas is fast approaching, there’s still time left to get your Christmas Puddings ready for those all-important Christmas covers. A big thank you to Hazel’s Catering for kindly sharing with us their Luxury Christmas Pudding recipe…guaranteed to leave your customers feeling warm, festive and full to the brim this December.

Hazels Quality Catering Luxury Christmas Pudding


200 g mixed dried fruit
75 g raisins
75 g currants
75 g sultanas
200 ml Imperial Russian Stout (We like to use Thornbridge St Petersburg Imperial Russian Stout)
3 tbsp whisky, plus extra for feeding pudding
1 small orange, grated rind and juice
1 small lemon, grated rind and juice
85 g prunes, soaked overnight in tea, drained and chopped
1 large banana
1 large apple
175 g butter, plus extra for greasing
250 g soft dark brown sugar
1½ tbsp treacle
2 large eggs
85 g self-raising flour, sifted
¼ tsp ground ginger
½ tsp cinnamon
½ tsp mixed spice
175 g fresh white breadcrumbs
75 g mixed peel
85 g mixed nuts, roughly chopped


  1. Chop up the larger pieces of dried fruit. Combine the dried fruit, raisins, currants and sultanas in a large bowl. Stir in the stout, orange and lemon juices and allow to soak overnight. 
  2. Next day, add the prunes to the fruit mixture. Mash the banana and grate the apple, including the skin of the apple, and add to the fruit.
  3. Beat the butter and sugar in an electric mixer until light and fluffy. Add the citrus rinds and treacle and beat in the eggs, one at a time. 
  4. Fold in the flour, spices and a pinch of salt, and then add the fruit with all its soaking liquor. Mix well and add the breadcrumbs, mixed peel and nuts. 
  5. Put the mixture into a greased 1.7 litre pudding bowl. 
  6. Put two large rectangles of greaseproof paper together, and the same size of foil. Keeping them on top of each other, fold them over in the middle so that you have a pleat. Put the pleated cover on top of the pudding, folding it down at the sides, and tie it on tightly with string. Make a string handle and attach it at the sides as well so that you can easily lift the pudding. Trim the foil and greaseproof paper so there is about 4cm left below the level of the string. (The cover should not touch the water while steaming or you will end up with a soggy pudding.) 
  7. Lower the pudding into a large pan of simmering water, to come one-third of the way up the side of the pudding basin. Cover the pan with a lid and steam the pudding for 8 hours. Make sure that the pan does not boil dry - you'll need to top it up with boiling water from time to time. 
  8. Once the pudding has steamed, lift it from the water. Remove the paper/foil cover and replace it with clean foil or cling film. 
  9. Keep the pudding somewhere cool and 'feed' it every few days with good slugs of whisky) until Christmas Day. 
  10. On the day of serving, cover it in the same way as before, with paper and foil, and steam it again for about 2 hours or until warm all the way through. 
  11. Serve with lots of brandy butter, and a glass of Imperial Russian Stout!

Christmas Pudding Basins and Serving Plates

Of course when it comes to food service, your pudding is only as good as the dish it’s served in. Christmas is all about theatre so it’s vital that your food looks as good as it tastes. Mason Cash Pudding Basins are ideal for preparing your Christmas Puddings as they can be stored throughout the festive period without taking up lots of space or being at risk of chips and breakages.

The options for serving your pudding are almost endless but we think Porcelite Square Bowls or Churchill Lotus Triangular Bowls are both stylish and festive.