The King's Christmas Pudding

    30 days 7 hours 30 minutes

    This recipe is said to be adapted from one that was used in the time of King George I. I am not sure about that but I do know it tastes really good even if it takes some work and a lot of time. (This makes two ~1kg puddings.)


    New South Wales, Australia
    45 people made this

    Serves: 12 

    • 250g fresh breadcrumbs
    • 250g brown sugar
    • 250g sultanas
    • 250g raisins
    • 90g glace cherries
    • 150g mixed peel
    • 1/2 teaspoon mixed spice
    • 1/2 teaspoon nutmeg
    • 1 teaspoon salt
    • 250g plain flour
    • 375g butter, softened
    • 4 eggs
    • 150ml milk
    • 120ml brandy

    Preparation:30min  ›  Cook:7hours  ›  Extra time:30days resting  ›  Ready in:30days7hours30min 

    1. In a large bowl mix together all the dry ingredients.
    2. Whisk the eggs until they are frothy then add the milk and brandy.
    3. Stir milk/brandy mixture with the butter and dry ingredients. Cover the bowl and let sit for 12 hours.
    4. Divide the mixture between two approximately 1 litre pudding bowls ensuring there is at least 3cm room to rise.
    5. Cover with a doubled sheet of baking paper then a layer of foil. Tie down securely.
    6. Turn a side plate upside down and place at the bottom of a large saucepan of boiling water. Place the pudding bowl on this. Water should come within 3cms of the top of the bowl.
    7. Simmer for 5 hours checking the water level frequently to top up when it evaporates.
    8. When boiled for 5 hours cover with a clean top and place in a cool spot to mature for at least a month.
    9. On Christmas Day boil them for at least 2 hours before serving with custard or a brandy sauce.

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    Loved the fruit combination in this recipe.  -  19 Jan 2015