Oct 2024

Christmas pudding – 19th century recipe

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 oz butter; 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
1 Grease proof paper
1 Aluminium foil
1 String
1 Grater

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 oz butter

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 suet, grated carrots and apples and mix well
Add the sugar and suet, followed by the other ingredients and mix well
Grease the inside of the pudding basin with butter and place a circle of greased, grease-proof paper in the base of the 2.5-pint pudding basin
Place the mixture in the prepared 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 on the following day.
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 the pudding for 10-15 minutes.
Carefully remove the foil and grease-proof paper cover, and turn the pudding onto a large plate. Use a palette knife to free the pudding from the inside of the bowl if needed.
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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Christmas pudding – 19th century recipe