Members' Recipes Archive

November 2001
Christmas pudding with Spiced whisky cream sauce
Carol Wilson

Christmas pudding with Spiced whisky cream sauce

By: Carol Wilson

I’VE tried lots of Christmas pudding recipes over the years and after much testing on family and friends have come up with this recipe, which everyone seems to love. It’s rich, moist and boozy and will keep well for months in a cool dark place. Needless to say the pudding and its accompanying sauce are made with unrefined sugar to give them more flavour.

Make the pudding at least a month before Christmas, to allow the flavours to mature.


110g raisins
50g currants
110g Agen prunes, chopped
175g sultanas
50g candied peel, chopped
25g crystallised or stem ginger, chopped
Grated zest and juice of 1 small lemon
110g Molasses sugar
50g walnuts, chopped
110g breadcrumbs (wholemeal or white)
50g plain flour
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
Pinch ground allspice
2 large free-range eggs
110g butter, melted
5 tablespoons single malt whisky (it is Christmas!)
3 tablespoons ginger wine
2 tablespoons good quality marmalade – Seville or ginger are both good.
2-4 tablespoons single malt whisky for adding later

For the spiced whisky sauce:
600 ml double or whipping cream
4 teaspoons ground ginger
4 teaspoons ground cinnamon
¼ teaspoon grated nutmeg
4 tablespoons Light Muscovado sugar
2-4 tablespoons whisky (single malt or blended)


  1. Combine the dried fruits, peel, ginger, lemon zest, Molasses sugar, walnuts, breadcrumbs, flour and spices in a mixing bowl. Whisk together the lemon juice, eggs, melted butter, malt whisky and ginger wine. Pour into the ingredients in the mixing bowl and add the marmalade. Stir until well combined. Cover with clingfilm and leave to stand for at least 4 hours or overnight. This much improves the flavour.
  2. Spoon into a buttered 1.2 litre pudding basin. Cover with a double layer of pleated buttered greaseproof paper, then with a double thickness of pleated foil. Steam the pudding for 7 hours.
  3. Remove and leave to cool. Remove the paper and foil and make a few holes in the pudding with a skewer. Pour in the rest of the malt whisky.
  4. Wrap the pudding securely in clean greaseproof paper and foil and store in a cool dark place.
  5. On Christmas Day, to reheat before serving, cover the pudding with greaseproof paper and securely tied foil as before and steam for 2-3 hours. Serve with spiced whisky cream sauce (recipe below).
The spiced whisky cream sauce:

Heat the cream, spices and sugar in a non-stick pan over a low heat until the sugar has dissolved completely. Bring to the boil and simmer for about 3 minutes, stirring. Remove from the heat and add the whisky. Serve hot with the Christmas pudding.

© recipe copyright 2001 Carol Wilson


Author: Carol Wilson Email:

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