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Granny's Heirloom English Christmas Pudding Recipe

A Personal Gift Of A Christmas Pudding - the best gift ever!  This pudding is a light, delicious, traditional English pudding, best served with hot custard, whipped double cream or brandy butter.  The essence of most traditional puddings is the character of the liquor and the use of a special ceramic "pudding basin" from Mason Cash.


 Traditionally steamed on” Stir up Sunday” (second Sunday in November). Smaller versions can be made - I use a 180ml greased Mason Cash white pudding basin with a small circle of greaseproof paper on the bottom. Cover as per 1pt bowl (16 oz.). Cooking time is 3 hours and then 1 - 1 1/2 hours on the day of eating.  Larger versions - 2 pint sized Mason Cash pudding bowl (1 qt.), prepare as before, steam for 8 hours and then 2 1/2 on the day of eating. 


A GREAT GIFT IDEA! The small sized puddings are best for Gift Giving – you can always give the Mason Cash ceramic pudding bowl with the pudding ready for baking for an extra special friend or family member. Link to pudding bowl...



    * 8oz melted butter

    * 10oz stale breadcrumbs

    * 4oz plain flour

    * 1/2 teaspoon ground mace

    * 1 teaspoon ground ginger

    * 1 teaspoon freshly grated nutmeg

    * 8oz demerara sugar

    * 5oz candied mixed peel

    * 6oz quartered glace cherries (or cut into 1/8 if large)

    * 8oz sultanas

    * 1 lb raisins (sometimes substitute dried cherries)

    * 3 oz chopped nuts – your favorite (I like pecans)

    * 1 grated medium sized carrot

    * 6 large beaten eggs

    * 2 tablespoons black treacle

    * 1/2 pint strong ale



  1. Sieve flour and spices into a huge mixing bowl. Add bread crumbs and sugar, mix well. Add candied peel, cherries, sultanas, raisins, nuts and grated carrot. Mix well.
  2. Add beaten eggs and treacle, mix well then add cooled melted butter, mix well; and the beer and mix well.
  3. Cover bowl with cling film and leave in the fridge overnight.
  4. Mix for a final time. Let each member of the family stir and make a wish. Divide between 4 x 1 pint greased pudding basins.
  5. Cover with a pleated sheet of greaseproof paper, then with a pleated sheet of aluminum foil, and secure with a large piece of string.
  6. Steam for a minimum of 4 hours.
  7. Cool slightly in the bowl, turn out onto a wire rack.
  8. When cool cover with clean greaseproof paper and aluminum foil.

Serves: 4

One Great Sauce to Try!

Fruit Sauce for Christmas pudding, serve with custard or cream. A brandy sauce is also very nice.


     * ½ cup marsala or sweet sherry

    * ½ cup water

    * 2 handfuls mixed dried fruit (sultanas, raisins, cherries etc)

    * 1 - 2 teaspoons corn flour


   1. Bring sherry, water and fruit to the boil and thicken with cornflour slaked in a little water.

   2. Serve warm.


Serves: 4-6


Recipe posted by passionfruit