We worked out the other day this recipe is probably from around 1890. They used breadcrumbs to pad it out back then and my mother-in-law still does that. It tastes fantastic. Best if you can make it two weeks ahead.
See our How to steam Christmas pudding guide to get step-by-step instructions for steaming your pudding to perfection.
Made this last Christmas and plan to do it again this year. Lovely traditional recipe and the entire family enjoyed it! - 13 Nov 2012
I love the use of the peels and the cherries. I use cherries in all my fruit breads. If your pudding did not expand then the self raising flour might have been too old. I would add a teaspoon of baking soda (bicarbonate soda) and about a teaspoon of baking powder. Start cooking the pudding right away because the baking soda loses its punch if left to sit. - 02 Nov 2017
Something else. Do not leave space at top before you tie off pudding as it went soggy at the top. Next time I will tie it tight against the pudding as it did not expand anyway. - 11 Jan 2010 (Review from Allrecipes AU | NZ)