Christmas Pudding, 2

Preparation info

  • Difficulty


  • For


    large puddings

Appears in

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 k.) currants
  • peel of 1 large lemon
  • a little nutmeg or mixed spice
  • ¾ lb. (360 g.) candied peel, or stoned chopped dates and prunes, if preferred
  • ½ pint (3 dl.) milk
  • 1 lb. (½ k.) sultanas
  • lb. (¾ k.) seedless raisins
  • 1 lb. (½ k.) suet
  • ¼ lb. (120 g.) almonds
  • ½ lb. (240 g.) dark sugar
  • 8 eggs
  • 1 wineglass brandy and 1 wineglass of rum or 2 glasses brandy


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 previous recipe, and boil 6 hours before and 2 hours on Christmas Day.

These puddings will also keep for 2 years.