The best Sloe Gin Christmas Pudding recipe! - Craft Gin Club | The UK's No.1 gin club (2024)

Have you ever wondered how to cook the perfect Christmas pudding and worried it might be too hard? Fear not! This simple recipe involves lots of ingredients but all you have to do is mix them in a bowl and steam them to perfection - it could not be easier.

What’s more, our addition of sloe gin makes for a delicious alternative to the traditional Christmas pudding recipe. In fact, we think it’s the best possible way to end your festive feast!

What alcohol is best for Christmas pudding?

Brandy is the alcohol traditionally used in Christmas pudding recipes, however, rum or whisk(e)y can also be used.

For our Christmas pudding recipe, we are using sloe gin. Sloe gin is a fantastic way to add unique and sumptuous berry, fruit and spice tones to your Christmas Pudding that will “wow” your guests and definitely have them coming back for seconds - especially if they are gin fans like us!

When should I make my Christmas pudding?

Traditionally, Christmas pudding is made on Stir-Up Sunday, which in 2023 is on November 26th.

Why do you age Christmas pudding?

Making your pudding between four and six weeks in advance of eating it allows all of the rich, fruity, boozy flavours to infuse to perfection. For the best results, we recommend storing the pudding in a cool, dark place while it ages.

So what are you waiting for? Try this easy Christmas pudding recipe today!

The best Sloe Gin Christmas Pudding recipe:

Ingredients:

130g raisins
130g sultanas
130g currants
120g glacé cherries, halved
50g dried figs, chopped
50g blanched almonds, chopped
1 medium bramley apple, peeled, cored and coarsely chopped
150ml sloe gin

Zest and juice of 1 orange
140g melted butter, plus extra for greasing
150g dark muscovado sugar
100g fresh white breadcrumbs
140g self-raising flour
1 heaped tsp ground mixed spice
¼ tsp ground or freshly grated nutmeg
1/2 tsp ground cinnamon
2 large eggs, room temperature, beaten
1 tbsp black treacle

Method:

1. The night before you make your pudding, place all the remaining dried fruit, cherries and almonds, apple and orange zest and juice in a bowl, together with the sloe gin. Cover and allow to sit overnight.
2. To make the pudding, grease a 1.5-litre pudding basin. In a large bowl, combine the dry ingredients. Melt the butter, and fold into the fruit with the dry ingredients, followed by the eggs and black treacle.
3. Pour your pudding ingredients into the basin, cover with a pleated sheet of buttered parchment, then a pleated sheet of oil, and tie firmly around the rim with string. For more top tips on how to steam your pudding, the BBC’s step-by-step guide explains it very clearly.
4. To cook the pudding, steam for 6 hours, topping up the water occasionally. Alternatively, if you’ve got a slow cooker, place your pudding inside, pour hot water halfway up the side of the basin and cook on high for eight and a half hours. Leave the pudding to cool.
5. On Christmas Day (or whenever you want to eat it!) reheat the pudding by steaming it in a pan for one hour. (You could microwave it for 10 minutes on medium power as an alternative - making sure you remove the foil and parchment and replace it with microwave proof cling film - but we think steaming gives a better result.) Serve with brandy butter, custard, cream (or, even better, gin-infused cream)!

The night before you make your pudding, place all the remaining dried fruit, cherries and almonds, apple and orange zest and juice in a bowl, together with the sloe gin. Cover and allow to sit overnight.

To make the pudding, grease a 1.5-litre pudding basin. In a large bowl, combine the dry ingredients. Melt the butter, and fold into the fruit with the dry ingredients, followed by the eggs and black treacle.

Pour your pudding ingredients into the basin, cover with a pleated sheet of buttered parchment, then a pleated sheet of oil, and tie firmly around the rim with string. For more top tips on how to steam your pudding, the BBC’s step-by-step guide explains it very clearly.

To cook the pudding, steam for 6 hours, topping up the water occasionally. Alternatively, if you’ve got a slow cooker, place your pudding inside, pour hot water halfway up the side of the basin and cook on high for eight and a half hours. Leave the pudding to cool.

On Christmas Day (or whenever you want to eat it!) reheat the pudding by steaming it in a pan for one hour. (You could microwave it for 10 minutes on medium power as an alternative - making sure you remove the foil and parchment and replace it with microwave proof cling film - but we think steaming gives a better result.) Serve with brandy butter, custard, cream (or, even better, gin-infused cream)!