Christmas Pudding

Preparation info

  • Difficulty


  • 3

    puddings (each to give 6 medium helpings)

Appears in


(2) Rich

  • 10 oz. sultanas
  • 10 oz. currants
  • ½ lb. raisins
  • 2 oz. sweet almonds (skinned and chopped)
  • 1 level teasp. ground ginger
  • ½ lb. plain flour
  • pinch of salt
  • 1 lb. soft brown sugar
  • ½ lb. mixed, finely-chopped candied peel.
  • 1 level teasp. mixed spice
  • 1 level teasp. grated nutmeg
  • ½ lb. breadcrumbs
  • 10 oz. finely-chopped or shredded suet
  • 6 eggs
  • ½ gill stout
  • juice of 1 orange
  • 1 wineglass brandy
  • ½ pt. milk (approx.)


Grease three 1-pt. pudding basins. Prepare the dried fruit; stone and chop the raisins; chop the nuts.

Sift the flour, salt, spice, ginger and nutmeg into a mixing bowl. Add the sugar, breadcrumbs, suet, fruit, nuts and candied peel. Beat the eggs well and add to them the stout, orange juice and brandy, and stir this into the dry ingredients, adding enough milk to make the mixture of a soft dropping consistency. Put into the basins. Cover and boil steadily for 6–7 hr. Take the puddings out of the water and cover them with a clean dry cloth and, when cold, store in a cool place until required.

When required, boil the puddings for 1½ hr. before serving.