Christmas Pudding

This recipe for a Rich Christmas Pudding first appeared in the Edmonds Cookery Book in the 1950s. It is a classic with many devoted followers and the best recipe to use if you want a thoroughly delicious, traditional, hot Christmas pudding. Note you need to plan about 2 weeks ahead for the fully traditional pud.

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Photo credit: Edmonds Christmas Treats
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Prep Time: Overnight + 6hrs Servings: 10
  • 50g Edmonds standard flour

    125g soft breadcrumbs

    125g soft brown sugar

    125g shredded suet

    125g apple, peeled and chopped

    125g raisins

    125g sultanas

    125g currants

    25g mixed peel

    finely grated zest of 1 lemon

    ½ tsp nutmeg

    ½ tsp mixed spice

    ¼ tsp salt

    2 large eggs, well beaten

    juice of ½ lemon

    2 Tbsp brandy or ale

  • 1. Sift the flour, breadcrumbs, sugar and suet into a large mixing basin. Add the chopped apples, dried fruit, lemon zest and the spices and salt.

  • 2. Mix together with your hands then tip in the eggs and the lemon juice. Mix thoroughly, then cover and leave overnight.

  • 3. The next morning, generously grease an 8–10 cup capacity pudding basin and have ready a large saucepan half-filled with boiling water with a trivet or an upturned saucer in the base.

  • 4. Add the brandy or ale to the pudding and combine well. Spoon the mixture into the prepared pudding basin. Cover with pleated greaseproof paper or tinfoil and secure with string around the rim of the basin, leaving a loop to lift out the pudding when it is cooked.

  • 5. Carefully lower the pudding into the saucepan, making sure the water comes two-thirds of the way up the sides of the basin.

  • 6. Cover and cook for 5 hours, making sure the water is constantly bubbling. Check the water level from time to time and top up with more boiling water.

  • 7. After boiling the pudding should be left to cool completely, in the basin it was cooked in. Then wrap the pudding, still in its basin, in tinfoil (or a boiled piece of calico) and store it in a cool, dry place or the fridge if you have room. Keep for 2 weeks before serving so the flavours fully develop. Then on Christmas Day you should boil it in the saucepan as before for 2 hours to reheat it.

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