Oct 2024

Traditional Christmas pudding

Name: Traditional Christmas pudding
Prep time: 30 min
Cook time: 1080 min
Total time: 44310 min
Ingredients: 4 oz raisins; 5 oz sultanas; 5 oz currants; 1 oz mixed peel; 1 cup brandy (Or rum); 4 oz flour; 3 whole eggs (whisked); 4 oz breadcrumbs; 8 oz muscovado sugar; 5 oz suet; 4 oz grated carrot; 1 oz chopped almonds; 4 oz grated apple; 3 tbsp brandy; 1/2 tsp nutmeg; 1/2 tsp mixed spice; 1 cup milk (enough to mix the ingredients); 1/2 ladle brandy; 1 sprig holly with red berries

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Traditional Christmas pudding

This is a 19th-century recipe from my great-grandmother, handed down to me by my mother.

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Prep Time 30

Cook Time 18

Time to mature 30

Total Time 30 18 30

Course Dessert

Cuisine British

Calories 333 kcal

Equipment

1 Mixing bowl
1 2.5 pint pudding basin
1 large saucepan with lid
1 Pressure cooker

Ingredients

4 oz raisins
5 oz sultanas
5 oz currants
1 oz mixed peel
1 cup brandy Or rum
4 oz flour
3 whole eggs whisked
4 oz breadcrumbs
8 oz muscovado sugar
5 oz suet
4 oz grated carrot
1 oz chopped almonds
4 oz grated apple
3 tbsp brandy
1/2 tsp nutmeg
1/2 tsp mixed spice
1 cup milk enough to mix the ingredients

Garnish

1/2 ladle brandy
1 sprig holly with red berries

Instructions

Prepare

Roughly chop all the dried fruit and soak in any dark rum or brandy for about one week – if pushed for time a few days will suffice.
Combine the flour, bread crumbs and whisked egg in a large mixing bowl
Add the sugar and suet, followed by the other ingredients and mix well
Place the mixture in a 2.5 pint pudding basin
Place a circle of grease-proof paper on top of the pudding mix
Cover the pudding bowl containing pud mix with grease-proof paper, pleat across the centre, then tie on with string.
Cover the grease-proof paper lid with pleated foil and secure it with string. Add a loop of string across the top of the bowl to form a handle for lifting the pudding bowl.
Steam the pudding on a trivet for 8 hours. Top up the water at regular intervals to prevent the pan from boiling dry.
Repeat steaming for a further 8 hours.
Store in a cool place for at least a month to mature.

Serve

On the day, re-steam for 2 hours or microwave: set microwave power level to 400-500 watts and heat pudding for 10-15 minutes.
Carefully remove the foil and grease-proof paper cover, and turn the pudding onto a large plate.
Garnish with a sprig of holly, preferably with holly berries
Warm a serving ladle half filled with brandy over a flame. When it catches fire, pour over the pudding and carry to the table. The effect is improved by darkening the room.
Serve with Brandy butter and/or fresh cream and/or vanilla ice cream

Keyword Christmas, Pudding, Xmas pudding

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Traditional Christmas pudding