Christmas Pudding

Christmas Pudding


  • Christmas Pudding
  • Makes 2 – quart bowls of pudding
  • 6 ounces self-raising flour
  • 1 teaspoon salt
  • 6 ounces of fresh bread crumbs
  • 6 ounces of grated butter
  • 12 ounces of brown sugar
  • 6 eggs, lightly beaten
  • Zest and juice of 2 oranges
  • 6 ounces grated apple
  • 12 ounces currants
  • 12 ounces sultanas
  • 12 ounces raisins
  • 4 ounces mixed peel
  • 3 tablespoons Brandy
  • ½ teaspoon cloves
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon grated nutmeg


Butter 2 1-quart ceramic or stainless steel pudding bowls and set aside.

In a large mixing bowl, add all ingredients and mix until well blended.

Divide mixture between the bowls and cover with foil and tie securely with string. Place bowls in a pan of boiling water that comes half way up the sides of the bowl. Cover with lid. Simmer over medium low heat for 8 hours making sure there is always hot water in the saucepans. Refill with boiling water.

Remove from saucepan and allow to cool overnight in refrigerator.

Cut a piece of parchment paper to cover the top of the pudding. Recover bowl with foil and tie with string. Store in a cool dark place or refrigerator for up to 3 months.

To serve: 2 hours before serving, steam again in a saucepan.

Serve with hard sauce and custard.

Hard Sauce

2 cups powdered sugar

1 stick of butter

1 tablespoon Brandy

1 teaspoon vanilla

½ teaspoon salt

Mix well and store in the refrigerator until needed. Can be made up to 3 days before serving.

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