Christmas Pudding

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Standard quantity

Ingredients U.S. Metric
Dark raisins



  1. Soak the fruits and almonds in the brandy for 24 hours.
  2. Sift the flour with the spices.
  3. Combine the flour mixture, suet, sugar, eggs, crumbs, and molasses. Add the fruit and brandy and mix well.
  4. Fill greased pudding molds, allowing a little room for expansion. Cover the pudding mixture with rounds of greased parchment cut