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Traditional Christmas Pudding


1. Chop glace cherries, almond.

2. Grate the carrot and the apple.

3. Grate lemon and orange rind.

4. Take your largest mixing bowl and Mix all the dry ingredients in it.

5. Beat the eggs lightly.

6. Add the beaten eggs and beer to the mixture.

7. Grease the bottom of a large bowl and press mixture into it.

8. Cover the top with wax paper (crimp it around the edges).

9. Put the bowl in a pan with water on stove for about 4 hours.

10. To prevent burning keep checking the water in pan.

11. Wrap the bowl well to keep it warm as long as possible.

12. Keep the pudding for one year to eat the next (not necessarily) :-D

13. Serve with cream, hot custard, or brandy sauce.

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  • l lb (500 g) raisins, l lb (500 g) currants, l lb (500 g) golden raisins, l lb (500 g) breadcrumbs, l lb (500 g) brown sugar, 8oz (230 g) suet, 4oz (100 g) mixed peel, 4oz (100 g) glace cherries chopped, 4oz (100 g) almonds chopped, 1 lemon (grate rind), 1 orange (grate rind), 1 carrot – grated, 1 apple – grated, 1 tsp mixed spice, 1 tbs sifted flour, pinch salt, 6-8 eggs, 10oz (280 g) stout (bottle) or dark beer (or 5 ozs (140 g) brandy & 5 ozs milk).


Level of difficulty Average
Cost Average budget


Step 1

1. Chop glace cherries, almond.


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Traditional Christmas Pudding