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Christmas PLUM PUDDING (England)


Fruit Mixture (To be made 4 days ahead)

Christmas Pudding

  • 1 pound seedless raisins

  • 1 pound sultana raisins

  • 1/2 pound currants

  • 1 cup thinly sliced citron

  • 1 cup chopped candied peel

  • 1 teaspoon cinnamon

  • 1/2 teaspoon mace

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon allspice

  • 1/4 teaspoon freshly ground black pepper

  • 1 pound finely chopped suet - powdery fine

  • 1 1/4 cups cognac


  • 1 1/4 pounds (approximately) fresh bread crumbs

  • 1 cup scalded milk

  • 1 cup sherry or port

  • 12 eggs, well beaten

  • 1 cup sugar

  • 1 teaspoon salt

  • Cognac


Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day.

Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250°F. oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place.

To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce.

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