Traditional Christmas Pudding

Name: Traditional Christmas Pudding
Yield: Makes 2 puddings, each feeding 8-10 people
Ingredients: ½ lb (200 g) grated cooking apples; ½-¾ of a whole nutmeg - grated; ½ teaspoon (2.5 ml spoon) ground cloves; ½ lb (200 g) grated carrots; 4 oz (100 g) mixed peel; 8 oz (200 g) sultanas; ½ lb (200 g) demerara sugar; grated rind and juice of 1 lemon and 1 orange; 4 oz (100 g) self-raising flour; 2 tablespoons (2 x 15 ml spoon) black treacle; 8 oz (200 g) currants; 8 oz (200 g) shredded suet; 2 oz (50 g) flaked almonds; 10 oz (250 g) fresh white breadcrumbs; 4 lightly whisked eggs (size 4); 1 teaspoon (5 ml spoon) mixed spice; 1 teaspoon (5 ml spoon) ground cinnamon; 12 oz (300 g) raisins; ½ large wineglass Cointreau or brandy; ½ teaspoon (2.5 ml spoon) salt

Preparation info

Makes
2
puddings

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

This is an old North Country recipe for a dark, moist full-flavoured pudding. I make it every year and it seems to have just the right mature, traditional flavour.

Ingredients

4 oz (100 g) self-raising flour
½ teaspoon (2.5

Dessert
Christmas
December

Method

Sieve the flour, salt and spice into a large mixing bowl. Add all the remaining dry ingredients. Mix together thoroughly. Melt the treacle in a pan to make it a little runny. Stir into it the lemon and orange juice and the Cointreau or brandy and finally the eggs. Pour the liquid into the pudding mix