Small Christmas Pudding

Preparation info

  • Makes one 450 - pudding to serve


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Smaller families or people living on their own may find this recipe for a single Christmas pudding very useful. Pour over a little rum or brandy before storing to give extra flavour.


  • 50 g/2 oz self-raising flour
  • ¼ level teaspoon mixed spice
  • pinch salt
  • 25 g/1 oz (or 3 rounded tablespoons) fresh white breadcrumbs
  • 40 g/ oz shredded beef suet
  • 175 g/6 oz mixed dried fruit
  • 25 g/1 oz chopped mixed peel
  • ½ apple, peeled and coarsely grated
  • 50 g/2 oz soft brown sugar
  • finely grated rind and juice of ½ lemon
  • 1 small egg
  • 1 teaspoon treacle
  • 1 tablespoon milk


    Sieve the flour, mixed spice and salt into a mixing basin. Add the breadcrumbs, suet, dried fruit, mixed peel, grated apple and sugar and mix well. Stir in the grated lemon rind and strained juice, lightly mixed egg, treacle and enough milk to mix to a medium-soft consistency.

    Spoon into a well-buttered 0.5-litre (1-pint) pudding basin. Cover with buttered double thickness greaseproof paper, buttered side inwards, fold in a pleat to allow the pudding to rise and tie securely. Steam gently for 3 hours.

    Allow the pudding to cool, remove the damp papers and pour over a tablespoons of rum or brandy. Re-cover with fresh ungreased paper, tie securely and store.

    On Christmas morning, re-cover with buttered paper and steam briskly for 2 hours.