Christmas Pudding

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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Lindsey Bareham, in her excellent In Praise of the Potato, gives this recipe which will make two 1 lb (450 g) or one 2 lb (900 g) puddings. These will, of course, have been made some time before Christmas Day.


  • 4 oz (110 g) dry puréed potato
  • 2 eggs
  • 4 oz (110 g) shredded suet or melted butter
  • 4 oz (110 g) flour
  • 1 small carrot, grated
  • 1 small apple, peeled and grated
  • 1 lb (450 g) mixed dried fruit
  • 1 tablespoon marmalade
  • 4 oz (110 g) brown sugar
  • 1 tablespoon golden syrup or black treacle
  • 8 tablespoons ale, beer, stout, brandy or whiskey
  • 1 teaspoon each mixed spice, cinnamon, almond essence and lemon essence


Cream the eggs with the butter or mix with the suet, stir in the sifted flour and, when the mixture is smooth, the potato. Add all the other ingredients and continue mixing until the pudding seems well integrated. Butter two 1 lb (450 g), or one 2 lb (900 g) pudding bowls, fill with the mixture, cover with foil and a pudding cloth and steam for a minimum of 6 hours and 2 more hours on Christmas Day.

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