Christmas Pudding

An Easy To Make Seasonal Dessert

In the 18th century, the typical English "Christmas pud" was round in shape and usually boiled in a cloth. The recipe we now regard as traditional is a Victorian re-invention. Looking further back, Christmas pudding is in fact an invention of medieval England Christians who used to prepare a dessert with 13 ingredients (one each for the 12 apostles and Jesus).

Because of the social and religious significance of the Christmas pudding, many traditions, some going back hundreds of years are associated with this dish. For example children were often asked to stir the pudding during it's preparation. Small coins were often added to the ingredients before cooking, getting a coin in your serving was seen as a sign of good luck for the coming year.

It is possible to cut the cooking time down with the use of as pressure cooker, our feedback has been this system produces mixed results. We'd be delighted to hear from someone who has consistently good results from the pressure cooker method: the steaming of Christmas puddings does require a little commitment!.

Our Christmas pudding recipe is below, please read it carefully, if you spot any errors or omissions let us know. We also include some reliable links at the foot of the page. All the successful recipes are stored in the Directory.

Christmas Pudding Recipes

Preparation time: 15 Minutes

Cooking time: 8-9 Hours

Serves 4-6


100g plain flour
200g suet
150g currants
300g raisins
150g sultanas
50g chopped almonds
1/2 teaspoon nutmeg
Brandy, milk or ale to mix
200g breadcrumbs
200g brown sugar
1/2 teaspoon baking powder
1/2 teaspoon mixed spice
75g mixed peel
grated rind of 1 lemon
4 eggs

By Patricia

There are many versions of Christmas Pudding, most of them follow a basic formula. This recipe is one from my own family that has been used since before the second world war. You may find that with some small changes you may be able to adapt the formula to create something to suit your own tastes. For example, one of my children will not eat nuts so I leave the nuts out until the pudding mixture is ready to be put into the basins. Take out about one third of the mixture and put this into a 1 pint pudding basin, then add the nuts to the remaining mixture. You will need a three pint pudding basin or three one pint basins, cooking time will be 8-9 hours.

Cooking Instructions:

  1. Rinse the fruit in warm water for a few minutes.
  2. Put all the dry ingredients into a large mixing bowl, mix well with the beaten egg and enough of the ale, milk or brandy to moisten.
  3. Put into well greased bowls cover with tinfoil or grease proof paper steam for 8-9 hours.