Gran's Christmas pudding

    7 hours 15 min

    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.

    43 people made this

    Serves: 12 

    • 250g butter
    • 155g brown soft sugar
    • 4 eggs
    • 250g self raising flour
    • 250g plain flour
    • ½ teaspoon each nutmeg and mixed spice
    • 50g fresh breadcrumbs
    • 250g raisins
    • 250g currants
    • 250g sultanas
    • 125g mixed peel and cherries
    • 25 - 50ml of whisky or brandy

    Prep:15min  ›  Cook:7hr  ›  Ready in:7hr15min 

    1. Beat the butter and sugar in a large bowl until creamy; add the eggs one at a time beating well after each one.
    2. In another bowl, mix together the flours, spices, breadcrumbs and dried fruit. Add this to the butter and egg mixture and pour in whisky or brandy; mix well.
    3. Dip a 60cm square (approx) piece of unbleached cotton cloth in boiling water then lay over a bowl or colander.
    4. Put the pudding mixture in the cloth and then tie the cloth securely with string, leaving 4cm or so space at the top between the pudding and the string for the mixture to expand.
    5. Place the pudding into a large pot of boiling water and cook for 5 hours. Check it every half hour or so and top up with more boiling water if required.
    6. Remove from water and hang immediately in a cool, or at least airy, place till Christmas day.
    7. On the day, boil for 2 hours till hot, then serve with ice cream, custard or brandy butter.

    How to steam Christmas pudding

    See our How to steam Christmas pudding guide to get step-by-step instructions for steaming your pudding to perfection.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    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)