Try these raisin and sherry puddings, then check out our easy Christmas pudding, Christmas cake, mince pies and more Christmas baking recipes.


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


  • 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.

Check out more of our best Christmas dessert recipes

Ginger Sticky Toffee Pudding

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