British Christmas Pudding

by Chelle in

Every year Mum has made Christmas pudding. People laugh at the idea of fruit cake. Not in our house. This is the next step up from fruit cake.It's a serious process that usually begins in September. However this year we are doing the alternative which only takes a week. There's a fermenting process as the fruit is soaked in brandy- or in our case sherry. 

So this year I am documenting this process. This is the real deal, so you need an actual scale - no cups here. If nothing else, this is a taste of my childhood. Also about the bright yellow bowl. We've had it since I can remember and we make it in this every year. Not the most aesthetically pleasing, but it's tradition. 


  • 250g butter
  • 1 cup brown sugar
  • 1 tablespoon grated orange rind
  • 1 tablespoon grated lemon rind
  • 4 eggs
  • 250g dates
  • 250g raisins
  • 250g sultanas
  • 1 small apple
  • 1 small carrot
  • 125g mixed peel
  • 2 cups fresh bread crumbs
  • 1 1/2 c plain flour
  • pinch salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon mixed spice
  • 1/2 teaspoon bicarbonate of soda
  • 3 tablespoons of brandy or sherry depending on your taste 


Day 1 : Measure out all the dry fruit, mix in bowl, add brandy/sherry. Let this soak overnight. 


Day 2: Cream butter and sugar until light and fluffy. Add orange and lemon rinds. Add eggs one at a time, beating well after each addition. Peel apple and carrot. Stir fruit mixture, apple, carrot, and breadcrumbs into butter mixture. Sift dry ingredients and fold into mixture. 

To steam: pour mixture into well greased ceramic bowl (one that can handle heat), cover with foil, secure with string. Steam on high for 4 hours. (Keep checking and adding water to maintain a constant boil.) Re-steam for 2 hours on Christmas day and serve with custard or whipped cream. (custard is very british, I can post a recipe for that soon)