A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Christmas Pudding

Upon receiving inspiration from the Rick Steves European Christmas dvd, Shorel decided to make a Christmas Pudding (aka. Plum pudding or Figgy Pudding) for a special treat. A Christmas Pudding is a traditional British Christmas dish. We had to make a few modifications, of course, just for lack of ingredients.



  • 1 lb. (4 cups) raisins
  • 1 lb. (4 cups) golden raisins
  • 1 lb. (4 cups) currents (dried cranberries)
  • 3/4 lb. (3 cups) candied peel (diced dried apricots)
  • 1 1/2 lb beef or lamb suet, finely chopped
  • 6 large eggs
  • 1 lb. (6 cups) fresh breadcrumbs
  • 1 lb. (2 1/2 cups) lightly packed brown sugar
  • 1 lb. (4 cups) self-rising flour
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1/2 t. nutmeg
  • 1/4 t. ground cloves
  • 1/4 t. allspice
  • 1 c. finely ground almonds (blender works great for grinding whole almonds)
  • 20oz. strong Guinness ale (5 cups honey)
  • 3 T. brandy (skipped this)

OUR SIMPLIFIED DIRECTIONS (complicated original directions below)

  1. In a large bowl, combine the fruit and breadcrumbs.
  2. Then, in a separate bowl combine the dry ingredients.
  3. In another separate bowl, combine the honey and suet.
  4. In the largest bowl you’ve ever seen, combine all ingredients.
  5. Put in a greased pan…probably several. Bake in the oven (with a little pan of water on the bottom rack to add moisture) for a little over an hour at 350F.

In a large bowl, combine the fruit and breadcrumbs.

In a separate bowl, combine the dry ingredients. In yet another bowl, combine the honey & suet mixture.

Find the largest bowl known to mankind and throwing everything together.

At this point, we’re thinking…hmmm…how much Christmas pudding is this going to make? Wonder if the neighbors would like some? Thankfully, our Chinese friends DID like this & we served it by the plateful at our holiday parties. Wish we could send you some over the internet. We’ve got plenty!


  • I’d probably leave out the suet. It left a pretty greasy aftertaste.
  • As per the original recipe, we also didn’t steam the majority of the pudding. We steamed one loaf. It required 8 hours of steaming. Too much trouble. Baked tastes better.
  • Lastly, you can easily HALF the recipe and still half more than enough to last the season.


In a large bowl, mix the fruit, candied peel, suet, eggs, breadcrumbs, and sugar. In a separate bowl, blend together the flour, cinnamon, salt, nutmeg, clovers, allspice, and almonds. In a small bowl, stir together the ale and brandy. Add the flour mixture and ale mixture to the fruit. Mix well to achieve a cake-like consistency. Add more beer if too dry.

Great four pudding pans (2-lb capacity apiece). Fill the pans, leaving a 1-inch space at the top. Cover with parchment or wax paper and tie it around the tops with cotton string.

Place in a steamer and steam for eight hours, refilling with more water as needed. Let cool completely. Replace the paper on top when cooled.

This pudding will keep for about a year or so. From time to time, uncover, poke a skewer into the pudding in several places, and moisten generously with brandy. To reheat, steam for 30 minutes to heat through.

2 comments to Christmas Pudding

  • Ummm… the way you did that Christmas Pudding was a little different to the way that I am use to making them. Having grown up with an English grandmother and ALWAYS having Christmas Pudding – though, ours was down in the cheese cloth, hung up for about a week and boiled for about 8 hours. We would go up to their house, help make the pudding and the usual tradition is that you drop in money… a Sixpence (10c) or Threepence (5c) and stir and say “Christmas comes but once a year and when it comes it brings good cheer”… the coins were Decimal in Australia… when you found the money (no one ever swallowed it) you would get 10c for the Sixpence or 5c for the Threepence… now living in the States, I made my first one last year… this is where it is if you would like a look… then Christmas Day you get it down and boil it again… make some custard and presto… it is delicious but I don’t like putting alot of Brandy in mine… I do like the way you done yours though… more in the Fruit Cake style… have a Merry Christmas… well, what is left of it… I always enjoy catch up on your adventures and will try your cookies one day… take care

  • Thank you so much for the link. We’ve checked it out and your pudding looks delicious. We did steam one cake for 8 hours, but in the end we went for 2 hours in the oven and added more honey to make them more fruitcake like. Your tradition is very sweet.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>