Individual Christmas Puddings

Makes 10 – 12 individual



  • 200 g butter or margarine, softened
  • 375 ml (315 g) castor sugar
  • 2 extra-large eggs
  • 200 ml (110 g) Snowflake self-raising flour
  • 10 ml bicarbonate of soda
  • 2 ml salt
  • 5 ml ground mixed spice
  • 5 ml ginger
  • 3 ml ground nutmeg
  • 750 ml (250 g) fresh, coarse white breadcrumbs
  • 125 ml (50 g) whole blanched almonds, coarsely chopped
  • 750 g dried fruit cake mix
  • 10 ml grated lemon rind
  • 30 ml fresh lemon juice
  • 10 ml grated orange rind
  • 30 ml fresh orange juice
  • About 250 ml water


  1. Cream butter and sugar together.  Add eggs, one at a time, beating well after each addition until light and creamy.
  2. Sift flour, bicarbonate of soda, salt and spices together. Add to egg mixture and mix lightly.
  3. Add breadcrumbs, almond, fruit cake mix, lemon rind and juice, orange rind and juice and water. Mix well.
  4. Spoon into greased, individual pudding moulds. Cover with aluminium foil and secure with string or an  elastic band.
  5. Place upturned saucer or wire rack into a large, heavy-based saucepan, so that the puddings do not touch  the base. Place puddings onto saucer or rack. Fill saucepan with boiling  water until it reaches half way up the sides  of the puddings. Cover with lid and simmer for 1 ½ to 2 hours. Remove from saucepan. Turn out onto serving  plates and serve hot with custard or cream.


Make one or two puddings in a large 2-litre or 1-litre pudding basin and simmer for about 3 hours.


Make a fold in the middle of the foil to allow space for the puddings to expand.

The puddings can be kept in the refrigerator for up to 5 days after baking.

About 9 slices of bread make 250 g breadcrumbs.

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