Christmas Pudding


Christmas  Pudding

Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Britain, Ireland and in some other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just “pud”, though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name “plum pudding,” the pudding contains no actual plums due to the pre-Victorian use of the word “plums” as a term for raisins. The pudding is composed of many dried fruits held together by egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices. The pudding is aged for a month, months,or even a year; the high alcohol content of the pudding prevents it from spoiling during this time



100 gm Sultanas
100 gm Currants
100 gm Rasins
80 gm Mixed peel
100 gm Suet (dried)
80 gm Breadcrumbs
60 gm Plain Flour
10 gm Crystallised ginger
25gm Prunes (Diced)
10 gm Ground almonds
1 Egg
1 gm Salt
80 gm Brown sugar
1 Orange
1 Lemon
1 Apple
1 gm Mixed spice
100 ml Stout
1/2 shot Rum
1/2 shot Brandy
1/2 shot Madeira
1/2 Sherry
dash Milk


1. Chop the suet and crystallised ginger.
2. Peel, core and finely chop the apples.
3. Wash and dry the dried fruit, stone and chop the prunes.
4. Grate the zest and squeeze the juice from the oranges and lemons.
5. Sieve together the flour, salt and mixed spice and add breadcrumbs, mixed peel, chopped crystalised ginger, apples, prunes, brown sugar, orange and lemon zest.
6. Make a bay in the centre, mix the eggs with the milk, brandy, rum, stout, madeira, sherry and orange and lemon juices and pour into the bay.
7. Mix all the ingredients thoroughly together, cover with a cloth and allow to stand in a cool place for 24 hours.
8. Oil pudding basins and ¾ fill each one with the mixture; divide between the greased basins.
9. Cover with greaseproof or silicone paper and steam or boil for 4 hours.
10. Remove from the steamer and, if not for immediate use, recover with fresh paper and store in a cool dry place until required.
11. When required for use reboil or steam for a further 1 hour until warmed through.

Brandy Butter  

Homemade Brandy Sauce



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