I’ve already got this recipe on my (sort of) foodie website. But it’s Christmas! Almost. I didn’t want to wait till December. What the heck, it should be Christmas all year round. For personal reasons, I’m still not writing anything new. I just like to visit my online friends and comment, or discover new friends and comment. So in the meantime here’s another classic that gets an airing.
I can tell you first hand that this pudding is divine. The lady who gave the recipe to me was a neighbour and a friend. I haven’t had a chance yet to make it for myself because I misplaced the recipe and I’ve only recently found it again. I’m not a fan of crystalised fruit and this one only has ginger. I can live with it.
I’m sad to say that my friend is no longer living but I am so glad that her pudding has a chance to make new friends and carry on the legacy. It’s important for both the texture and the flavour of the pudding to store it for a week before Christmas.
- 250 grams each of sultanas, raisins and currants
- 60 grams lemon peel
- 1 teaspoon grated orange rind
- ½ cup brandy or rum
- 1 teaspoon each of salt, cinnamon, ground cloves, nutmeg
- 310 grams minced suet
- 200 grams bread crumbs
- 250 grams brown sugar
- 60 grams unsweetened chocolate
- 60 grams finely chopped crystalised ginger
- 60 grams almond meal
- 1 grated apple
- 5 eggs
- ½ teaspoon bicarbonate soda mixed in ¼ cup of milk
Place fruit peel rind and dried fruits in a basin and pour over brandy or rum and stir. Cover with plastic wrap or put in a large screw top jar allowing it to steep for 1 week.
Sift flour, add salt, spices into large bowl. Add marinated fruit, suet, bread crumbs, brown sugar, chocolate, almond meal, ginger and grated apple and add remaining liquid, stir with a wooden spoon adding beaten egg a bit at a time. Dissolve soda in milk and mix in thoroughly. Place in greased steamer. Cook 5 to6 hours (keep checking water level). Or if you divide mixture up into two puddings, steam for 4 hours. Remove pudding from steamer. Make sure you cool it completely. Cover pudding with greaseproof paper and (this is vital) store it for a week in a cool dry place until Christmas day. Reheat it by steaming for an hour. Serve with custard.
Serves 12.
A Wondering Minstrel I 
I just had a Christmas pudding a couple of weeks ago at a restaurant and it was very good. This sounds like a nice recipe. I hope Christmas was everything you wanted it to be.
Thanks, Karen. Lovely Christmas. Always more fun when there are young ones underfoot. 👍
I’m in awe Mary – something I’d love to be able to make!
Thanks, 💕 But I bet you could, Laura.
This sounds so good! My mom used to make plum pudding for Christmas with hard sauce, and it was wonderful. I don’t like crystalized fruit either, but I am wondering how dried fruits would be instead. Thank you and happy holidays.
I like dried fruits. Soak them in a bit of rum or preferably brandy and, well, just delicious. 🙂 Happy Holidays / Merry Christmas to you, Anne.
ooh yum! All kinds of goodies in this pudding!
Thanks, Mimi. I think it’s the nicest recipe I’ve come across so far.
Not sure I can get suet, but the recipe looks good! Recipes are a great way to reconnect with old friends, even after they are gone…
I’ve looked it up, Ronit. Apparently you can substitute suet with vegetable shortening. ‘The flavour and texture of the pudding will not be quite the same but it will be closer than with, say, butter.’ Hope that helps. 🙂
Thank you Mary, I appreciate your effort. I actually thought about using butter, so it’s good to know! 🙂
Welcome, lovely.