Christmas Pudding

A Festive Classic

The cupcakes are perfect with an afternoon cup of tea.

Ralahami’s Christmas Pudding recipe brings together a combination of traditional luxurious ingredients of dried fruits and nuts, sweet spices like Ralahami Cinnamon and cognac, creating a pudding with distinctive rich and intoxicating flavours and aroma.

Serves 10-12 persons

45 mins.


4 hrs.


1 week


Pudding Ingredients

Pudding Binding Ingredients





  • 150g glace cherries
  • 150g mixed peel
  • 150g sultanas
  • 150g raisins
  • 150g ginger preserve
  • 150g pumpkin preserve
  • 150g cashews

Finely chop the mixed fruits and place them in a bowl. 


  • 10g Ralahami Cinnamon
  • 10g Nutmeg
  • 10g Mace
  • 125ml Brandy

Add the spices to the bowl of dried fruits and mix to combine well. 

When mixing the dried fruits and spices, gradually add the brandy- to easily combine all the ingredients.


* The dried ingredients can be prepared ahead- then cover the bowl with cling-film or kitchen foil and store in a warm and dry place and on the day of making the pudding, proceed to step 4. 


  • 75g semolina

Roast the semolina in a frying pan for about 2-3 minutes. 

When roasting the semolina- there should be a change in texture with the semolina feeling dry in texture.

Do not burn the semolina.


  • 50g unsalted butter

Place the unsalted butter in a large mixing bowl. 

Add the roasted semolina to the bowl and mix with the butter. 


  • 2 eggs- beaten

Using a balloon whisk, whisk the eggs in a bowl. 


Alternatively, add the eggs and semolina, and butter mixture to the dried fruits and mix to combine all the ingredients.  


Generously butter a pudding basin or a large cereal bowl. 


Spoon in the dried fruits to the prepared bowl, and press the mixture down, using the back of a spoon.


Cover the pudding bowl with a single sheet of baking parchment; then place two sheets of kitchen foil on top.


Tie a piece of string around the bowl and ensuring that the kitchen foil is tightly wrapped and ensuring its watertight. 

Create a handle from the piece of string used to wrap around the bowl. 


Place the bowl in a large pan and fill with water- to come up half-way up the sides of the bowl.


Bring the water to a boil and cover the pan with a lid. 

Reduce the heat, bringing to a simmer, and continue cooking for 4 hours. 


Regularly check on the water and keep topping up with boiling water when needed.


When the time is up- carefully remove the bowl from the pan, and remove the kitchen foil and baking parchment. 


Carefully turn out the pudding onto a plate or cake stand. 


For the brand flame: place a pan on medium heat and pour a good quantity of brandy onto the pan and carefully angle the pan towards the flame. 

Gently pour the brandy flame on the Christmas pudding. 


Serve a piece of the pudding with Brandy cream, or Brandy sauce, or a scoop of vanilla ice cream. 

Have you tried this recipe?

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