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


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