College Puddings

These are always served as individual baked puddings. A few recipes suggest butter instead of suet, but traditionally butter was used in castle puddings and suet in college puddings.


  • 2 oz. (60 g.) currants or other dried fruit
  • 1 oz. (30 g.) candied peel, if liked
  • 3 oz. (90 g.) shredded suet
  • 4 oz. (120 g.) breadcrumbs
  • 2 oz. (60 g.) self-raising flour
  • 2 oz. (60 g.) sugar
  • a pinch of salt
  • 1 teaspoon grated nutmeg
  • 2 eggs
  • 1 tablespoon milk


Grease 6 cups or cocotte moulds well. Shred the peel (if used). Mix the shredded suet, fruit, breadcrumbs, flour, sugar, nutmeg, salt and peel together. Beat the eggs and stir them into the mixture. Add the milk. Pour the mixture into the cups.

Bake in the oven at 350° F., gas mark 4, for 20–25 minutes, standing the cups in a baking tray in which is an inch or so of water. When ready, turn out and serve with hard sauce or custard sauce.

New College Pudding, traditional at New College, Oxford, consists of spoonfuls of the same mixture dropped into a pan of very hot butter, which must not colour, fried fast for 3 minutes on each side and served dusted with caster sugar.