Christmas Pudding (3) Inexpensive

Preparation info

  • 12

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 apple
  • 1 lb. mixed dried fruit (sultanas, currants, raisins)
  • 4 oz. plain flour
  • 1 oz. self-raising flour
  • pinch of salt
  • 4 oz. breadcrumbs
  • 4 oz. moist brown sugar
  • ½ lb. shredded suet or finely-chopped suet
  • 6 oz. mixed chopped candied peel
  • juice and rind of 1 lemon
  • 2 eggs
  • milk to mix
  • a little caramel or gravy browning
  • a few drops of almond essence


Grease two small basins or one large basin; peel, core and chop the apple; prepare the dried fruit.

Sift together the plain flour, self-raising flour and salt into a mixing bowl. Add the breadcrumbs, dried fruit, sugar, suet, candied peel and grated lemon rind. Beat the eggs and milk together and stir them into the dry ingredients with the lemon juice, adding more milk to make the mixture of a soft dropping consistency. Add a little caramel or gravy browning to slightly darken the mixture (about a level teasp.), and the almond essence. Mix well in. Turn into the basin, cover and boil for 4 hr.