Christmas Pudding with Port & Clementines
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Christmas Pudding with Port & Clementines Recipe by Monika Coghlan of Pepperazzi


  • 75g self-raising flour
  • 175g brown sugar
  • 3 eggs
  • 175g butter
  • 1tsp mixed spice
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • Pinch of salt
  • 600g mixed raisins, sultanas, citrus peel, apricots, cherries
  • Juice and zest of 2 clementines
  • 100g breadcrumbs
  • 5tbsp brandy
  • 300ml port


  1. Soak the raisin mix in brandy for at least 1 hour.
  2. Cream butter and sugar until smooth.
  3. Add the eggs, clementine juice and zest, and mix until well combined.
  4. Add the remaining ingredients except the breadcrumbs and port. Mix well.
  5. Stir in the breadcrumbs and port.
  6. Transfer the mixture into a greased pudding bowl, cover with greaseproof paper and tie with a string.
  7. Place in a large pot filled with 1L of water.
  8. Cover and steam for 6 hours topping up with water. The longer you steam the pudding, the richer it’ll become.
  9. Enjoy with some brandy butter.

Christmas Pudding with Port & Clementines Recipe provided by Monika Coghlan
Monika Coghlan
Pepperazzi Food Styling & Photography | 086 375 4058

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