Christmas Pudding, 2

Preparation info

  • For


    large puddings
    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This recipe produces a blacker pudding than George I’s. It is one of the earliest recipes I have found which is for a boiled Christmas pudding rather than for mincemeat served in a ‘coffin’ and called Christmas Pye, which was the earlier form. It dates to about 1700 and comes from Edinburgh.


  • lb. (¾ k.) fine white breadcrumbs
  • lb. (¾


Well mix all the dried fruit with the suet and breadcrumbs. Add the almonds, blanched and finely chopped, nutmeg, mixed spice and sugar. When all are thoroughly blended, stir in 8 well-beaten eggs, the rum and brandy, and half a pint of milk. Stand for 12 hours and then put into bowls as for the previo