Mason Cash Traditional Christmas Pudding Recipe

November 07, 2019

Mason Cash Traditional Christmas Pudding Recipe

Christmas wouldn't be complete without a traditional steamed Christmas Pudding to finish off a splendid Christmas dinner! Who better to ask for a recipe than the lovely people at Mason Cash, who have been producing iconic mixing bowls and pudding basins for 200 years!

So here it is if you fancy giving it a try this year! This recipe uses a 1 litre Mason Cash Pudding Basin (S30).


  • 50g ground almonds
  • 2 large Bramley cooking apples, peeled, cored and chopped
  • 1 whole nutmeg, grated
  • 1.2kg mixed dried fruit and candied peel
  • 140g plain flour
  • 100g soft, white breadcrumbs
  • 100g light muscovado sugar
  • 3 large eggs
  • 2 tbsp brandy
  • 250g Butter, grated

Method - Step 1

Butter the inside of a 1 litre (S30) Pudding Basin and line the base with a disc of buttered greaseproof paper.

Step 2

Mix all the ingredients for the pudding, except the butter, in a large bowl.

Step 3

Add the grated butter and stir until well combined.

Step 4

Pour the mixture into the pudding basin and press down. Cover with a layer of greaseproof paper and then foil, making a pleat in the centre to allow the pudding to rise.

Step 5

Tie the foil securely with string, and then place each pudding in a large pan with enough water to come halfway up the sides of the basin.

Step 6

Steam the pudding for 8 hours, topping up with water as necessary.

Step 7

Remove from the pans and leave to cool overnight. When cold, wrap in greaseproof paper and foil and store till Christmas When ready to serve, steam again for 1 hour and turn out!

Serve with brandy butter, custard or cream!

Recipe from Mason & Cash.

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