Christmas Pudding

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Christmas Pudding

Christmas Pudding

Christmas Pudding


2 lbs 8 oz mixed dried fruit (Sultanas, Currants, Raisins, finely chopped Apricots, dried Cranberries) use your choice and combination.

4 oz chopped candied peel

2 oz chopped blanched almonds

2 oz chopped walnuts

2 oz plain flour

2 teaspoons mixed spice

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

8 oz Demerara sugar

8 oz fresh white breadcrumbs

Grated rind 1 lemon

4 oz shredded suet

4 large eggs

1 grated large Bramley cooking apple

1 grated large carrot

¼ pint of whiskey or Old Ale,

2 teaspoons Cross and Blackwell Gravy Browning (NOT gravy mix!!)


Night Before

Soak all the dried fruit, nuts and spices in a bowl with the whiskey or Old Ale and gravy browning. Cover and leave overnight, stirring occasionally.

Next day

Sieve the flour into the above mixture and mix. Add the sugar, breadcrumbs, lemon rind and suet. Add the grated carrot and the grated cooking apple, stir well. Beat the eggs and stir well into the mixture.

Stir the pudding mixture 3 times.

Grease the pudding bowl or bowls. This recipe will make 1 x 4 pint, 2 x 2 pint or 4 x 1 pint puddings. Cover with grease proof paper then foil. Boil or steam for four to eight hours depending on size. Uncover and leave to cool. Re-cover with new paper and foil and store in a cool dry place.

Steam or boil for a further 3 hrs on Christmas Day and serve with your favorite sauce.

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