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Richard, here's one I make every year.

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2341 posts
Joined: Dec 14, 2005


Posted to Thread #8567 at 7:24 pm on Nov 6, 2007



225 g (1/2 lb) fresh breadcrumbs
225 g (1/2 lb) flour
350 g (3/4 lb) suet
225 g (1/2 lb) demerara sugar
225 g (1/2 lb) ordinary raisins
225 g (1/2 lb) large stoneless raisins (Malaga)
100 g (1/4 lb) Sultanas
225 g (1/2 lb) mixed candied peel, lemon, orange and citron
1/2 tsp. mixed spice
1/2 tsp. ground nutmeg
1 tsp. salt
4 eggs, size 2
150 ml (1/4 pint) milk
1 wineglass brandy

Hard Sauce

100 g (4 oz softened sweet butter)
50 g (2 oz castor sugar)
2 - 3 tbsps. brandy
1/4 tsp. grated lemon rind

In a large bowl mix together all the dry ingredients, Beat the eggs thoroughly until frothy, add the milk and brandy and stir the liquids into the fruit, flour, and suet mixture. Cover the bowl and let it stand at room temperature for 12 hours. (This is important as it gives the flavours a change to mellow.)

Share the mixture between two buttered 1.2 litre (1 quart) pudding basins. Leave at least 3 cm (i inch) headroom for the puddings to expand. Cover with a sheet of greaseproof paper and then a layer of foil, tie it with string, crossing the string across the top to make a handle to lift the puddings. *

Place an upturned saucer in the bottom of a large pan of water and bring it to the boil. Lower in the puddings--the water should come to within 3 cm (1 inch) of the top; bring it back to the boil, cover the pan and simmer steadily for 5 hours. Check the water level from time to time and fill up with boiling water when necessary.

When the puddings have had 5 hours cooking they should be covered with clean covers and put in a cool place to mature for at least a month.

On Christmas Day boil them for at least 2 hours before serving with hard sauce and a traditional sprig of holly. (I microwave the pudding for 5 minutes instead of boiling.)


Beat the butter and sugar together in the bowl, either with an electric mixer or by hand, until the mixture is light. Beat in the brandy and lemon rind. Mound the mixture in a bowl or roll into little balls the size of walnuts and chill.

For Vegetarian Pudding replace suet with butter.

Sylvia's Notes: Just for a change I substitute the dried raisins with dried cranberries, cherries and blueberries.

* I cover the pudding bowl with plastic wrap and put the whole bowl into a heavy ziplock bag, make sure it is tightly closed and immerse it in the water. This has worked quite well for me.

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