Rich Christmas Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz flour
  • 2oz soft white breadcrumbs
  • 2 large eggs
  • 1 teaspoon mixed spice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 4oz shredded suet
  • 4oz light soft brown sugar
  • 4oz grated apple
  • 1 small grated carrot
  • 4oz mixed candied peel
  • 4oz chopped blanched almonds
  • ΒΌ pint beer, ale or milk
  • 4oz currants
  • 8ozraisins
  • 4oz sultanas
  • 2oz chopped prunes or dried apricots
  • Grated rind and juice of half lemon
  • Grated rind and juice of half orange
  • 1 tablespoon black treacle


    Mix all the ingredients together, stir well and leave overnight if possible. Place in two basins and cover with greaseproof paper and a floured cloth. Steam or boil for eight hours. Wrap very securely and store until required. Then re-boil for two hours. Serve with brandy butter or Cumberland Rum Butter.