Raisin and Sherry Pudding Recipe

Raisin and PX puddings with PX syrup

  • makes 8
  • Easy

PX or Pedro Ximénez is a dark, sweet sherry with flavours of molasses and raisins. This would make a great twist to the traditional Christmas pudding and can be made in advance and rewarmed when you’re ready to serve



  • raisins 100g
  • PX sherry 100ml
  • golden syrup 3 tbsp
  • butter 175g, softened
  • light muscovado sugar 175g
  • eggs 3
  • self-raising flour 175g
  • baking powder ½ tsp
  • double cream to serve


  • Step 1

    Put the raisins and sherry in a small pan and bring to a simmer, then turn off the heat and leave for 30 minutes. Heat the oven to 180C/fan 160C/gas 4.

  • Step 2

    Divide the golden syrup between 8 individual pudding basins. Beat the butter, sugar, eggs, flour and baking powder together until you have a smooth batter. Scoop 4 tbsp raisins out of the sherry and fold these into the batter. Fill the moulds no more than two-thirds full.

  • Step 3

    Bake for 20-25 minutes, or until the puddings are risen and firm. Loosen the edges with a small palette knife and either turn them out onto plates, or leave them to cool in their tins and rewarm them gently when you want them. Serve with the extra sherry-soaked raisins and cream.

Nutritional Information

  • Kcals 427
  • Fat 20.4g
  • Saturates 12g
  • Carbs 52.4g
  • Fibre 1.2g
  • Protein 4.9g
  • Salt 0.8g