Steamed Raisin Pudding

Martin Blunos serves up a classic British steamed suet pudding flavoured with raisins and rum and a thick syrupy sauce
By Martin Blunos
Steamed Raisin Pudding
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: medium


  • 50 g white breadcrumbs
  • 50 g self-raising flour
  • 225 g raisins
  • 110 g suet
  • pinches salt
  • 1 1/2 tsp mixed spice
  • 1 orange, grated rind only
  • 3 eggs
  • 3 tbsp rum

For the rum syrup

  • 3 tbsp rum
  • 110 g dark brown sugar
  • 50 g unsalted butter


1. Grease a 850ml pudding basin with butter.

2. In a bowl, mix the breadcrumbs, flour, raisins and suet together. Add a pinch of salt, the mixed spice and orange rind.

3. In another bowl, beat the eggs and rum together, then add to the dry mix, stirring well.

4. Fill the pudding basin with the mixture, cover with greaseproof paper and foil and tie with string. Steam for about 4 hours.

5. For the syrup, heat the sugar and rum together in a saucepan and whisk in the butter to make a shiny syrup.

6. Turn the pudding out onto a heated dish and serve with the syrup.

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