Rich Christmas Pudding

Preparation info

  • Makes one 2 - pudding to serve


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Some cooks like to make the Christmas puddings every two years, which is sensible enough when one considers the work involved in their preparation. This recipe makes two lovely puddings, one of which will keep perfectly until the next Christmas.


  • 100 g/4 oz self-raising flour
  • pinch salt
  • 1 level teaspoon mixed spice
  • ½ level teaspoon ground cinnamon
  • ¼ level teaspoon ground nutmeg
  • 225 g/8 oz fresh white breadcrumbs
  • 225 g/8 oz shredded beef suet
  • grated rind and juice of 1 lemon
  • 350 g/12 oz soft brown sugar
  • 50 g/2 oz blanched almonds, chopped
  • 225 g/8 oz seedless raisins
  • 225 g/8 oz currants
  • 225 g/8 oz sultanas
  • 100 g/4 oz chopped mixed peel
  • 100 g/4 oz prunes, soaked
  • 2 tablespoons black treacle
  • 3–4 tablespoons rum (optional)
  • 3 eggs
  • 2.5 dl/½ pint stout, brown ale or milk


    Sieve the flour, salt and spices into a large mixing basin. Add the suet, breadcrumbs, grated lemon rind, brown sugar, blanched and chopped almonds, raisins, currants, sultanas and chopped mixed peel. Remove the stones from the soaked but uncooked prunes, chop finely and add to the mixture. Mix thoroughly and make a well in the centre.

    Warm the treacle a little to make it thin and runny. Draw the pan off the heat and add the rum and the strained juice of the lemon. Beat the eggs well and stir into the treacle-rum mixture. Pour the liquid from the saucepan and the stout or milk into the centre of the dry ingredients. With a large spoon that will get to the bottom of the bowl, stir all the ingredients together until they are moist and very well mixed. Cover the basin with a cloth and leave until the next day. Stir up the mixture, and if it seems at all dry add a little milk. At this stage add any small charms wrapped neatly in greaseproof paper. Prepare one -pint pudding basin and one -pint basin (see note) by greasing thoroughly with butter. Fill to within cm (1 in) of the top with the pudding mixture. Cover with double-thickness greaseproof paper, fold in a pleat to allow the pudding to rise and tie securely with string. Place each pudding in a large saucepan on an upturned saucer with boiling water to come a third of the way up the basin. Cover and steam gently for 5–6 hours. Refill the pans with boiling water when necessary.

    When the puddings are cool, remove the damp paper and replace with a layer of fresh ungreased paper. Tie securely and store in a cool but airy place until required. Do not cover airtight or mould may develop.

    On Christmas morning, re-cover with fresh buttered greaseproof paper and foil. Steam briskly for 2 hours. Remember that the second steaming always makes the pudding darker.