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Christmas pudding recipes

Our top 3 of 22 Christmas pudding recipes

Christmas Pudding Recipe at MyDish

4
based on 3 reviews

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Christmas Pudding

by tjfudge

by tjfudgeViewed 1319 times


    Description

    Every year I use this recipe to make 7 or 8 Puddings that I give out instead of presents :) Play around with the Dried Fruit quantities to add Apricots etc...

    Method

    1. Sift together all of the dry ingredients
    2. Add the Breadcrumbs and mix
    3. Add the Suet, Fruit and Carrot
    4. Mix thoroughly
    5. Add Eggs and Alcohol
    6. Mix thoroughly using your hands (It's best)
    7. Grease a 3pint pudding basin with butter and fill until half an inch from the top
    8. Lay a piece of Greaseproof on the work surface and place a sheet of foil on top
    9. Fold in half then fold one side out again so there is a 1 inch pleat
    10. Lay over the pudding basin and tie tight with string
    11. Steam for 4 1/2 - 5hours until it feels firm

    12. (Any left over mix should make another 2pint pudding if you're lucky)

    1 Comments

    • by tjfudge

      tjfudge  Tue Nov 2 2010   • Reply

      Forgot to write Make sure you top up the saucepan as it is cooking so it does not boil dry.

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    Ingredients

    • 200g/8oz Plain Flour
    • 100g/4oz Breadcrumbs
    • 200g/8oz Shredded Suet
    • 200g/8oz Brown Sugar
    • 200g/8oz Grated Apple
    • 300g/12oz Currants
    • 400g/1lb Raisins
    • 300g/12oz Sultanas
    • 1 Lemon
    • ½pint/230ml Beer/Ale/Stout
    • 1Tbsp Nutmeg
    • 1Tbsp Mixed Spice
    • 4Tbsp Black Treacle
    • 2 Grated Carrots
    • 4 Eggs
    • 200g/8oz Glace Cherries
    Christmas Pudding Recipe at MyDish

    5
    based on 1 reviews

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    Christmas Pudding

    by Team MyDish

    by Team MyDishViewed 1776 times


      Description

      Many households have their own recipe for Christmas pudding, some handed down through families for generations. This is one of them.

      Method


      1. The Mixture
      2. 1. Mix flour, bread crumbs, butter, and mixed dried fruit into a large bowl.

      3. 2. Add grated orange and lemon rind and juice. Add grated cooking apple. Mix well. Add eggs, syrup /treacle, spices and grated carrot. Add sugar, candid peel and salt. Mix well.
      4. Allow mixture to stand over night in a covered bowl.

      5. 3. Place mixture into well greased pudding bowl. Cover with grease proof paper and secure with string.

      6. 4. Stem it for about 5-6 hours or cook it in pressure cooker for about 2 hours..

      7. 5. Allow to mature for approximately one month before final serving.

      8. The Serving
      9. 1. Steam it using a saucepan of water on a low heat for two hours, being careful not to let any water enter the pudding or the saucepan to boil dry.

      10. 2. The pudding may then be flamed at the table. Pour over the pudding two tablespoons of high proof whisky and set alight.

      11. 3. Ideally serve with a brandy or whisky sauce.



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      Ingredients

      •  
      • THE FRUIT
      • 80z sultanas
      • 6oz raisins
      • 2oz mixed peel
      • 6oz stoned dates
      •  
      • DRY INGREDIENTS
      • 40s brown sugar
      • 5oz sr flour
      • 5oz breadcrubs
      • 1 tsp  nutmeg
      • 1 tablespoon  mixed spice
      •  
      • THE REST
      • 6oz butter
      • 9 tablespoon milk
      • 6 tablespoon brandy (the good stuff!)
      • 1 tablespoon golden syrup
      • 1 tablespoon apricot jam
      • 1 orange (use the rind and the juice!)
      • 4 eggs
      • 1 lemon
      • 1  cooking apple
      Christmas Pudding Recipe at MyDish

      3
      based on 13 reviews

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      Christmas Pudding

      by Lettie Merton

      by Lettie MertonViewed 12796 times


        Description

        What can I say about this? It is delicious. I have perfected this over 40 years. I think I have it just about right now.

        Method

        1. Wash and dry all fruit and peel.
        2. Cream fat and sugar well.
        3. Sift together flour, mixed spice and nutmeg and add bread crumbs.
        4. Add altenatively to the creamed fat, the flour and crumb mixture and a little at a time of the beaten eggs.
        5. Then add dried fruit, a little at a time.
        6. Add milk and brandy a spoonful at a time, stirring slowly. Add rest of the indregients and stir.
        7. Line bottom of a greased pudding bowl.
        8. Spoon mixture into bowl.
        9. Cover with greaseproof paper and tie tightly with string. Put in a saucepan of boiling water and boil slowly for 5 to 6 hours, adding water to the saucepan only when needed.
        10. On Christmas day, warm throough thoroughly in a saucepan of boiling water.

        Tips

        If you are adding 5p pieces, boil them first for 5 minutes, dry them and rub them in a little flour before adding to the mixture. The pudding can be kept for weeks before Christmas.

        5 Comments

        • by carol savage

          carol savage  Fri Nov 18 2011   • Reply

          I usually serve Warm mushroom salad to keep it light before the big feast or salmon and egg souffle - both are in my starters check it out let me know if you need more suggestions

        • by Chloe

          Chloe  Fri Nov 18 2011   • Reply

          Hey Carol, thanx, that is really sweet - I'll tell my family about the lady that invented this recipe. BTW, being a menue expert and all, can you suggest a good starter for Xmas day to impress the crew. I have had a good look through the site and have some ideas but looking for something impressive....BUT easy. Regards Chloe

        • by carol savage

          carol savage  Tue Nov 8 2011   • Reply

          The lady who used to make this is now 91 years old and she will be tickled pink when i tell her your comments - good luck with your Xmas dinner xx

        • by Chloe

          Chloe  Mon Nov 7 2011   • Reply

          Ok so Dave is making me have all his family over for Xmas lunch this year.....Oh Boy! Now his mum is a really good cook and I am so freaked out by having to cook for the 12 of them (Dave's sister and her family too and she is pretty handy in the kitchen too) So I am preparing the menu now..... I know how manic is that?.... but I just can't leave it to chance. So I gave this recipe a try as it looked fab...... well it certainly did not disappoint... It was quite fantastic.... Ok so I am using this Christmas Pudding recipe on Christmas Day.... and I hope it blows the old girls socks of..... LOL!

        • by carol savage

          carol savage  Sat Feb 12 2011   • Reply

          Lettiie used to ask Emily to make this for us and we had 10p pieces as treasure in the middle to find

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        Ingredients

        • 8 oz currants
        • 8 oz sultanas
        • 6 oz raisins
        • 2 oz mixed peel
        • 1 tablesp mixed spice
        • 1 teasp nutmeg
        • 4 oz brown sugar
        • 6 oz fat (margarine)
        • 9 tablesp milk
        • 6 tablsp brandy
        • 1 tablesp golden syrup
        • 1 tablesp apricot jam
        • 1 orange (rind and juice)
        • 5 oz self raising flour
        • 5 oz light bread crumbs
        • 4 eggs slightly beaten
        Christmas Pudding Recipe at MyDish

        0
        based on 0 reviews

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        Christmas Pudding

        by Myrna Young

        by Myrna YoungViewed 542 times


          Description

          Lettie Merton made this for me when she came from South Africa and it never fails

          Method

          1. Wash and dry all fruit and mixed peel.
          2. Cream fat and sugar.
          3. Sift together the flour, mixed spice and nutmeg and add in the bread crumbs.
          4. Add alternatively to the creamed mixture the flour mixture and a little at a time of the beaten eggs.
          5. Then add the dried fruits, a little at a time.
          6. Add milk and brandy, a spoonful at a time, stirring slowly. Then add the jam, syrup orange, juice and rind.
          7. Line the bottom of a greased pudding bowl only.
          8. Put the mixture into the bowl, cover with greaseproof paper and tie tightly with string.
          9. Put in a saucepan of boiling water and boil slowly for 5 to 6 hours, adding extra water to the saucepan when needed.

          Tips

          If you are going to add 5p pieces, boil then first for 5 minutes, dry them and rub then in a little flour before adding them to the final mixture.

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          Ingredients

          • 8 oz currants
          • 8 oz sultanas
          • 1 tablsp mixed spice
          • 4 ox brown sugar
          • 9 tablsp milk
          • 1 tablsp golden syrup
          • 1 rind and juice of orange
          • 5 oz light bread crumbs
          • 6 oz raisins
          • 2 oz Mixed Peel
          • 1 teasp nutmeg
          • 6 oz white fat (not butter)
          • 6 tablsp brandy
          • 1 tablsp apricot jam
          • 5 oz self raising flour