Christmas Pudding ….

Sweet Freedom syrup made 100% from fruit in place of sugar turns this traditional Christmas pudding into a healthier finale to your Christmas meal.

Serves 8-10


  • 300g Raisins
  • 150g Currants
  • 150g Shredded Vegetable Suet
  • 150g Breadcrumbs
  • 150g Finely Grated Carrots
  • 75g Sweet Freedom Dark
  • 30ml Guinness
  • 30ml Brandy
  • 2 Medium Free Range Eggs
  • Butter or oil to grease the basin/mould

You will need:

  • 1 litre (approx 2lb) pudding basin or spherical pudding mould.


  1. In a large bowl mix together the raisins, currants, suet, breadcrumbs and grated carrots. 
  2. Then mix together the Sweet Freedom, Guinness, Brandy and eggs and pour onto the fruit mixture.
  3. Stir well until combined, cover and leave in a cool place overnight.

The next day:

  1. Grease the basin or mould with butter or oil and place a small circle of non stick baking parchment in the bottom of the basin or in the top and bottom halves of the spherical mould. 
  2.  Stir the pudding (don’t forget to make a wish!) and press into the basin or mould. 
  3.  If you are using a basin, cover with a piece of baking parchment followed by tin foil and tie with string.
  4. Steam for 8 hours, keeping the water in the pan topped up with boiling water. 
  5.  Leave to cool and if you’ve use a basin, remove the baking parchment and foil and re-cover with new paper and foil. 
  6.  Keep the pudding in a cool place until Christmas day.
  7. On Christmas morning, steam the pudding for at least an hour before serving.

Gluten Free Version:

  • Use 150g of ground almonds instead of the breadcrumbs and omit the Guinness and use 60ml of Brandy instead.

Recipe and photo credit by- Sweet Freedom


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.


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