What's not to love about a traditional Christmas pudding that is so rich in fruit, citrus & spice flavours with a (good) hint of brandy? Perhaps it's that steaming pot on your stove that's always a bit scary and needs to be kept an eye on for hours that puts you off. Not with sous vide cooking: simply place the container in the sous vide water bath, and your pudding is cooked to perfection effortlessly.

Christmas Pudding


  • 115g cake flour
  • 1 tsp baking powder
  • 110g breadcrumbs
  • 1/2 tsp ground mixed spice (or gingerbread spice mix)
  • 1/4 tsp nutmeg, grated
  • 1/4 tsp cinnamon
  • 50g almond flakes
  • 90g dried pitted dates, chopped up
  • 125g raisins
  • 125g sultanas
  • 125g currants
  • 110g butter
  • 250g brown sugar
  • 3 eggs
  • 100g golden syrup
  • 1 Granny Smith apple, peeled and grated
  • 1 orange, juiced and zested
  • 1 lemon, juiced and zested
  • 3 eggs
  • 150ml brandy
  • 75ml milk stout

  • Sous Vide
    Time & Temperature

  • 5 hours
  • 90°C
  • Directions:

    1. Sift the flour into a large bowl and combine with the breadcrumbs, almonds, dried fruit and spices.

    2. In a separate bowl, beat the butter light and fluffy, mix in the sugar and syrup, and then the eggs.

    3. Add citrus juice & zest and liquors to the butter and egg mixture and mix well. Now add this wet mixture to the flour mixture and fold in.

    4. Cover the bowl with cling film and place in the fridge for a week for the flavours to develop. Stir every few days.

    5. For cooking, divide the mixture over desired individual portion jars, or a large glass tray for which you have a lid.

    6. Place the container(s) in the sous vide water bath and set the temperature to 90°C degrees. It’s easier and safer to manage the containers in the water bath if the temperature is still cool, so only start the sous vide immersion circulator once the containers are in the bath. Jars with a lid can be submerged when screwed on securely. For a Pyrex with lid, rather avoid that water can seep in.

    7. Cook for around 5-6 hours. Can be served immediately, or store in the fridge. To reheat, simply place the containers back in the sous vide bath and heat on 60°C for about an hour (depending on the size of the containers).