Suet Christmas pudding recipe

(21 ratings)

Our boozy suet Christmas pudding is a Christmas classic that grown-ups will love. We’ve used plenty of sherry in our recipe, giving it a delicious kick.

Preparation Time30 mins Plus soaking overnight
Cooking Time6 hours
Total Time6 hours 30 mins
Cost RangeCheap

Ginger wine and mixed spice add warmth to this suet Christmas pudding. While the orange zest, currants, and prunes combine for a luxurious fruity flavour.

Everyone has a go-to Christmas pudding recipe, and once you’ve tried this sherry-soaked suet pudding, you’ll never go back. Suet has traditionally been used in British pies, pastries, and puddings, adding a rich flavour and matchless texture. Traditionally made from animal fat, these days it’s used interchangeably with vegetarian suet. If you can’t get hold of suet, vegetable shortening or butter may be substituted but should be frozen and grated before use.


For the Christmas pudding

  • 150g each of currants, raisins, sultanas and prunes
  • 300ml sherry
  • 4tbsp ginger wine
  • finely grated zest and juice of 1 orange
  • 90g molasses sugar
  • 45g self-raising flour
  • 2tsp ground mixed spice
  • 125g suet (regular or vegetarian)
  • 30g blanched almonds, chopped
  • 90g white breadcrumbs
  • 90g carrots, grated
  • 2 eggs

You will need:

  • 1.25ltr pudding basin




  1. Put the dried fruits in a pan and pour in the sherry and ginger wine. Add the orange zest and juice. Cover and cook over a medium heat until the fruits are warm and have soaked up some of the liquid.
  2. Pour the dried fruits and liquid into an airtight container and leave overnight to macerate. The following day, pour half of the dried fruit and liquid into a food processor and blend until smooth. Crumble the molasses sugar into a large bowl, breaking up any lumps with your fingers. Sieve in the flour and mixed spice. Then stir in the suet and almonds.
  3. Add the blended fruits along with the whole fruits and liquid. Stir in the breadcrumbs and grated carrot then, finally, the eggs. Mix everything together well.
  4. Spoon the pudding mixture into the basin. Cover with a double sheet of baking parchment and foil, pleated in the middle, and secure with string.
  5. Cook in a steamer for 6 hours, checking the pan and topping up with boiling water every 30 mins or as needed.

Top tips for making this suet Christmas pudding

These days, most suet has been treated so that it doesn't need to be kept in the fridge and can be found in the baking aisle. Alternatively, ask your local butcher.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.