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Discussion Starter · #1 ·
Christmas Pudding ~ The Royal Family shared their Traditional Recipe ~ Yield 2 x 1 kg puddings, which is about 2 pounds apiece.

This recipe might take a while, but it's pretty simple.
You will, however, need a kitchen scale as the ingredients are measured in grams.

250g raisins
250g currants
185g sultanas
150g mixed peel (tangerine)
250g suet or vegetarian suet
250g bread crumbs
90g flour
12g mixed spice
2 whole eggs
180g demerara sugar
275ml beer
40ml dark rum
40ml brandy

Editor's Note: Suet is the raw, hard fat of beef and mutton. If you can't find it, use a vegetarian substitute or swap it out for grated vegetable shortening like Crisco.

Prep your kitchen ~ Line up all your ingredients. Then, grab your kitchen scale, a large mixing bowl, two pudding basins (or large heat-safe bowls with wide bottoms and deep sides) and a saucepan deep enough to hold the basins.
Combine the dry ingredients ~ Add the raisins, currants, sultanas, mixed peel, suet, bread crumbs, flour, mixed spice and demerara sugar to your mixing bowl and stir together.
Add the wet ingredients ~ Add the eggs, beer, dark rum and brandy to the mix, then stir it all in. Make sure everything is evenly combined.
For a true Christmas experience, have the family stir together a few times and let each member make a wish!
Put the mixture in the basin(s) ~ Grease up your pudding basins and gently pat the cake mixture into them until they're nearly full (remember to leave space for expansion). Cover the top with a circle of parchment paper, trimming off any excess. (Check out the 20 secret cake baking tips we learned from Grandma ~ )
Steam ~ Cover the basins with muslin cloth or foil and place them in the deep saucepan. Fill the water up to to 3/4 of the pudding basins' height, then cover the top of the saucepan with foil. Steam for 6 hours, refilling the water as needed.
Store ~ Allow the puddings to cool, then wrap securely and store them in a cool, dry place until Christmas Day.


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