Traditional Victorian Christmas Pudding
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| Serves | 2 x 2 pint (600ml) Ouddings |
| Prep time | 20 minutes |
| Cook time | 6 hours |
| Total time | 6 hours, 20 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Side Dish, Snack |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Christmas, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
This recipe is based on a 100-year-old recipe I found written on a scrap of paper in an old cookery book..……..a real Dickensian style steamed pud. I changed some of the ingredients, to suit our personal taste, and cut the quantities back considerably – the original recipe made about 8 puddings! It’s a wonderful rich and fruity pud, and is still light enough for those who dislike the heavy “canon ball” style puddings. The lack of flour in this makes a lighter crumb, and there is no bitter after taste that you get in some commercially prepared Christmas puddings. Makes two 2 pint puddings, each serving 6 to 8 people.
Ingredients
- 450g/1 lb raisins
- 4 tablespoons brandy or rum
- 6 large eggs, beaten
- 450g/1 lb butter, softened
- 115g/4 oz soft brown sugar
- 375g/12 oz fresh breadcrumbs or cake crumbs
- 1/4 teaspoon salt
- 50g/2 oz ground almonds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground mixed spice
- 1/2 teaspoon freshly grated nutmeg
- 50g/2 oz flaked almonds
- 50g/2 oz citrus peels, finely chopped
- 50g/2 oz dates, pitted
- 225g/8 oz sultanas
- 225g/8 ounces currants
- 8 fluid ounces stout, such as Guinness
Note
This recipe is based on a 100-year-old recipe I found written on a scrap of paper in an old cookery book..……..a real Dickensian style steamed pud. I changed some of the ingredients, to suit our personal taste, and cut the quantities back considerably – the original recipe made about 8 puddings! It’s a wonderful rich and fruity pud, and is still light enough for those who dislike the heavy “canon ball” style puddings. The lack of flour in this makes a lighter crumb, and there is no bitter after taste that you get in some commercially prepared Christmas puddings. Makes two 2 pint puddings, each serving 6 to 8 people.
Directions
| Step 1 | Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt – blend thoroughly. |
| Step 2 | Work in the breadcrumbs, sugar and softened butter, mixing well. |
| Step 3 | Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved. |
| Step 4 | Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl – smoothing down the surface slightly. |
| Step 5 | Cover with greaseproof paper and muslin pudding cloths or aluminium foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later. |
| Step 6 | Boil the puddings in an open pan or in a steamer for 6 hours – making sure that the water is topped up when necessary. You can also steam these puddings in a pressure cooker – please follow your manufacturer’s instructions. |
| Step 7 | Remove the greaseproof paper, cloths/ aluminium foil and cover with fresh greaseproof paper and a clean pudding cloth or foil. |
| Step 8 | Store in a cool place for up to 2 months, although I have kept these puddings for nearly 2 years. |
| Step 9 | On Christmas day, boil or steam for a further 4 hours. To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle – take the pudding to the table with the ladle and light the ladle with a match – BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs! |
| Step 10 | Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don’t forget the sprig of holly too. |
