Eleventh Hour Pudding recipe

Christmas recipes
Eleventh Hour Pudding

Eleventh Hour Pudding

Puddings for the festive season should be made in November. Where this has not been done, a very good mixture that may be made at the eleventh hour is as follows.

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.

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.