Massive £40 Million Clearance

Christmas Pudding with Whiskey Cream


Prep time: 30 mins
Cook time: 1 hr 45 mins
Serves: 6


  • 210g butter (you’ll need some for greasing too)
  • 1 orange’s zest, finely grated
  • 3 tbsp of maple syrup
  • 210g brown sugar
  • 4 large eggs
  • 100g self-raising flour
  • 1 ½ tsp baking powder
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • Handful of crushed almonds
  • 150g raisins
  • 150g sultanas
  • 150ml double cream
  • Splash of whiskey (plus extra to flambé at the end)
  • Splash of Irish liqueur, for taste


1. Grease a 1 ½ litre pudding basin with butter and scatter the orange zest in the bottom.

2. Using an electric mixer, cream the butter and sugar together until pale and light. Have the motor running on low speed and slowly beat in the eggs.

3. Add the vanilla extract, sift in the flour, baking powder and cinnamon, and fold through with a large metal spoon.

4. Add the raisins, sultanas, maple syrup and crushed almonds. Carry on folding until the mixture is evenly mixed.

5. Spoon the mixture into the pre-greased pudding basin. Lay a sheet of buttered and pleated greaseproof paper on top of the bowl, butter side down, and cover with a sheet of pleated foil of the same size. Secure tightly with string under the rim of the bowl.

6. Stand the basin in a large saucepan. Pour in enough boiling water to come halfway up the side of the basin, cover the saucepan with a tight-fitting lid and simmer over a low heat for 1 ½ hours. Make sure you keep checking the water level every 30 minutes, topping up with boiling water as needed.

7. Meanwhile, start making the whiskey cream. Whisk the cream, with a splash of whiskey and cream liqueur, in a large bowl until it forms soft peaks and then transfer into a serving bowl.

8. To check when the pudding is ready, unwrap and insert a skewer into the middle; it should come out clean. If it is fully cooked, remove from the water and unmould: loosen the sides of the sponge and place a warmed serving plate over the hot pudding, turning both over to unmould the pudding onto the plate. Glaze with some more maple syrup, if you wish.

9. To flambé the pudding, warm a little whiskey in a small pan and ignite it at the table with a match, then pour on top of the pudding. Serve with the whiskey cream.

Here's what you'll need:

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