Traditional Christmas Pudding

Ingredients
1 1/2 pounds of breadcrumbs (best to use fresh white breadcrumbs from day old bread)
half a pound of flour
two pounds of finely chopped beef suet
two pounds of stoned raisins
two pounds of currants, washed picked and dried
two pounds of sugar
quarter pound of candied lemon and citron peel (2 ounces of each)
two small nutmegs, grated
the juice of a lemon
the rind of a lemon finely chopped
teaspoon of salt
two ounces of sweet almonds, blanched and sliced
sixteen eggs
a glass of brandy
as much milk as will wet it, but no more (it should be as stiff as paste)

ADD CUSTARD OR BRANDIED CREAM AS SELECTED FROM PUDDING TOPPING SECTION

Directions

*The pudding makes three 2 litre bowls which require three hours cooking.

1.   To grease the bowl: Warm the bowl in microwave.  Dribble two large tablespoons of melted butter 

into the base of the bowl while still hot.  Tilt the bowl and twirl it in a circular motion to coat well with

the butter. Refrigerate the bowl until cold.

2.  Roughly chop the fruit and peel, except for the lemon rind, which is better cut with a marmalade 

zester than a grater. Grate the beef suet directly into the pudding bowl., Add all the dry ingredients and 

stir to mix evenly. Break the eggs into a second bowl. Beat well with a whisk, then strain into the 

pudding bowl and mix well with a large wooden spoon. Add the brandy. Although the recipe suggests

 you may need milk the addition is rarely necessary.

2.    Three quarter fill the bowl with the pudding mixture.  Place a cloth over the top and tie 

securely. Pull the edges of the cloth down to ensure it is secure. Return the edges of the cloth to 

the top. Tie two of the ends of the string, then knot the final two. Place on a cake rack in the bottom

of a large saucepan of boiling water. Cover and cook for three hours. Let cool completely to reheat on

the say it is served. The pudding may be made months in advance although, for long storage it may

be better protected with two layers of foil on top instead of the cloth.  Reheat in the boiling water for

about one hour before serving on a platter. Flambe with brandy and serve with rum cream sauce or custard.

Traditional Christmas Cake

Ingredients
500 grams seeded raisins
250 grams sultanas
250 grams currants
50 grams glace cherries
50 grams preserved ginger
90 grams blanched almonds
75 grams mixed peel
1 tablespoon dry sherry, orange juice or coffee
250 grams butter
250 grams brown sugar
4 eggs
275 grams plain flour
1/4 teaspoon salt
1 teaspoon mixed spice
1/4 teaspoon bicarbonate soda

The icing ingredients:
750 grams almond icing
1 kilo of soft white icing
6-8 tablespoons apricot glaze (half water to half sieved apricot jam)
1 egg white
200-225 grams sifted pure icing sugar

Equipment:

Equipment: 20 cm round or square cake tin lined with greased brown paper: plastic smoother: 
butterfly or bird wing crimpers (optional); a silver papered masonite board, about 32cm square
Decoration: 1-2 lengths of ribbon depending on the width; red and green colouring (paste not liquid)

Directions
1.  Chop raisins, cherries and almonds. Place in a large bowl with the rest of the fruit and pour over the 

chosen liquid (sherry etc). In a separate bowl, cream the butter and the sugar, then add the eggs 

one at a time. Stir in the sifted flour and spices, salt and soda.  Add the prepared fruit and liquid. 

2.  Cook in a slow oven at 150C/300F for 3 1/2-4 hours, reducing the temperature to 125C/250F 

after one hour. Cool the cake in the tin. Turn out and peel off the paper. 

3.  Store in a tin for at least one week before icing.

 An amazing amount of heat is retained in this very rich fruitcake, and the cake is not stable until it is 

properly cooled. (A hint to keep the cake moist. Sprinkle a tea towel with a little brandy. When you 

remove paper from the cake, wrap in the towel and store like this for two days before removing the 

towel and placing the cake in the airtight tin.

THE ROYAL ICING
Put the egg white in a small bowl, whisk well with a small electric mixer then spoon in the sifted icing 

sugar a little at a time until  it is incorporated. The final texture should be of a shiny and slightly 

runny mayonnaise. Place a damp cloth over the bowl to prevent a crust from forming. This way it 

will be in condition for up to 2-3 days. Plaint the cake top and sides with preheated apricot glaze.

Ice it with the almond icing.

Frozen Christmas Pudding

Ingredients
1/2 cup raisins 
1/2 cup sultanas 
1/2 cup currants 
1/4 cup glace cherries, chopped 
1/4 cup mixed peel 
1/4 cup fuit juice or other liquid 
1 tsp cinnamon 
1 tsp rated nutmeg 
1/2 cup almondsm blanched 
1/2 cup cream 
1 Liter chocolate ice cream 

Directions
Combine fruit with fruit juice or other liquid and spices. Cover and allow to stand

overnight. Mix together soaked fruits, almonds, cream and ice cream. Pour into 

a large mold and cover with foil. Freeze until firm, for at least one week to allow 

flavour to develop. 

Unmold by quickly  dipping into hot water and inverting onto serving plate. Serves 8. 

Christmas Pudding Sauces, Custards and Creams

RUM CREAM SAUCE
2 egg yolks
2 tablespoons sugar
vanilla
300ml cream with 35% milk fat
brown rum

Directions
Cream the yolks and sugar in a fairly large bowl until light and frothy. Add the vanilla and the cream and whip 
until the cream is firm.  Add rum to taste. Serve in a sauceboat.

BRANDIED CREAM FOR CHRISTMAS PUDDING

5 egg yolks
250g icing sugar
teaspoon vanilla
180ml cream with 35% milk fat
brandy

2 tablespoons plain flour
320 ml milk
sugar

Directions
Beat the egg yolks with the icing sugar until they are light in colour, then blend in the flour. Heat the milk to just 

below boiling point and gradually beat into the egg mixture. Place in the top of a double saucepan (or in a bowl 

in a saucepan half filled with water) and stir constantly until the sauce is smooth and thick. Remove from heat, 

cover and cool. Whip the cream sweetened with sugar and vanilla to taste and beat into the custard. 

Add brandy to taste.

FOAMING RUM SAUCE

2 egg yolks
2 tablespoons sugar
300 ml double cream
50ml rum
1/2 teaspoon vanilla essence

Directions

Beat egg yolks with sugar until fluffly and lemon coloured. Whip cream until stiff. Add rum and vanilla to 

cream and whip again. Gently fold beaten egg yolks into whipped cream. The rum can be omitted and a 

similar quantity of brandy, muscat or similar used instead.