Christmas Pudding recipe

Christmas recipes
Eleventh Hour Pudding

Christmas Pudding

Puddings for the festive season should traditionally be made on the last Sunday of November, but you can also use this recipe a little closer to the time too.

Prep time: 20 mins Ready to eat from: 12 hours



  • 4oz flour
  • 4oz breadcrumbs
  • 1lb stoned raisins
  • 1lb sultanas
  • ½lb currants
  • 4oz peel
  • 4oz almonds
  • 6oz preserved ginger
  • 1 lemon
  • 5 eggs
  • ½ pint of milk
  • ¼ pint of brandy
  • ½lb shredded suet

  • Brandy sauce

  • 2 egg yolks
  • 70ml cream
  • ½ glass of brandy
  • 1oz of sugar

Making the pudding

  • Mix together 4oz of flour, 4 oz of breadcrumbs, 1/2lb of shredded suet, 1lb of stoned raisins, 1lb of sultanas, 1/2lb of currants, 4oz of chopped peel, 4oz of blanched and choppped almonds, 6oz of preserved ginger (cut fine) and the grated rinde and juice of 1 lemon.
  • Beat 5 eggs, and adding the eggs and 1/2 pint of milk, moisten the dry ingredients.
  • Add 1/4 pint of brandy and then steam for 10 hours.
  • After steaming, take out the pudding and leave to cool.
  • Wrap in foil and greaseproof paper, tying with kitchen string, and leave in a cool dark place.
  • On the day itself, re-steam your pudding for at least 2 hours before serving.

Making the brandy sauce

  • Into a basin put the yolks of 2 eggs, 70ml of cream, 70ml of water, 1/4 glass of brandy and 1oz of sugar.
  • Stand the basin over a saucepan of slowly boiling water and whisk until thick, when the sauce will be ready to serve. On no account let it boil.