Here's a lovely christmas pudding recipe






180ml Buckfast Tonic Wine

115gr sultanas

115gr raisins

285gr currants

25gr mixed peel, finely chopped

25gr glace cherries, halved

25gr almonds, chopped

1 small apple, peeled, cored and grated

1/2 lemon, zest microplaned

1/2 orange, zest microplaned

110gr shredded suet

60gr self raising flour

110gr white bread crumbs (from a day old loaf)

¼ tsp ground cinnamon

¼ tsp grated nutmeg

½ tsp mixed spice

225gr soft brown sugar

2 medium eggs

. pinch of salt

Makes 1 x 1.2 litre or 2 x 570ml puddings in basins



Place all of the dried fruits into a bowl and pour the Buckfast over – cover well and leave for a couple of days in the fridge.

Strain the soaked fruits, keeping the Buckfast.

In another (large) bowl mix the suet, flour, breadcrumbs, sugar, spices and salt – mix well.

Then mix in the zests, peel, nuts, apple and finally the drained soaked fruits.

In another bowl beat the eggs with the reserved Buckfast pour all over the dry mixture and stir - this is a big job to do so you can cheat by using a machine, but as its Christmas everyone in the family should give the pudding mix a stir for good luck – the mix should be a dropping consistency if it’s a touch dry add a little more Buckfast.

Cover bowl with cling film and put in the fridge overnight for the flavours to develop.

Grease your chosen (size) pudding basin with plenty of unsalted butter.

Pack in the mixture and level off evenly, cover with a circle of greaseproof paper then a pleated piece of tin foil sealing around the rim of the basin/s well.

Steam pudding/s for 8 hours minimum, check from time to time that the pan you’re steaming in doesn’t boil dry!

When done – cool and store (best made in late October/November)

When needed steam for 2 hours and serve with a drizzle of Buckfast over the top of the piping hot pudding and a good dollop of clotted cream.


©martinblunos for Buckfast Tonic Wine






A scrumptious dessert for Christmas








For the filling:


300ml double cream

100g icing sugar

250g raspberries, pomegranate seeds, cherries


For the meringue:


4 egg whites

250g caster sugar

90g pecan nuts - chopped

90g dried apricots - chopped

90g dates - chopped



Pre heat oven: gas mark 2/300f/150c

Grease and line with baking parchment - 2 x 12" square baking sheets




  • Whisk egg whites and sugar until mixture forms soft peaks
  • Fold in nuts, apricots and dates.
  • Spoon mixture in equal amounts onto baking sheets and form a round shape
  • Bake for 35 - 40 mins until a very pale brown colour
  • Cool. Place one meringue on a plate
  • Whip cream and icing sugar and fold in raspberries, cherries and pomegranate seeds spread over base meringue.
  • Place second meringue onto cream mix. Don’t worry if it breaks up a bit, it will hold in place with the cream. Leave a couple of spoons of cream mix for the top.
  • Decorate with holly or a festive garnish




You can use frozen raspberries. I use the seeds from one pomegranate in this recipe and morello cherries are delicious but glace would suffice. Figs are lovely as a filling too.









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© Caroline James Author