Granny Jill's Grandma's Christmas Pudding

Granny Jill's Grandma's Christmas Pudding


8 people made this

We worked out the other day this recipe is probably from around 1890. They used breadcrumbs to pad it out back then and my mother-in-law still does that. It tastes fantastic. Best if you can make it two weeks ahead.

cassandra New South Wales, Australia

Serves: 12 

  • 250g butter
  • 1 cup (220g) brown sugar
  • 4 eggs
  • 1 cup (250g) self raising flour
  • 1 cup (250g) plain flour
  • 1/2 teaspoon each nutmeg and mixed spice
  • 1 cup (60g) fresh breadcrumbs
  • 250g raisins
  • 250g currants
  • 250g sultanas
  • 125g mixed peel and cherries
  • 2 nips of either whisky or brandy

Preparation:15min  ›  Cook:7hours  ›  Ready in:7hours15min 

  1. Cream the butter and sugar in a large bowl then add the eggs one at a time.
  2. In another bowl, mix together the flours, spices, breadcrumbs and dried fruit. Add this to the butter and eggs, with the whisky, and mix all together well.
  3. Dip a 60cm square (approx) piece of unbleached calico in boiling water then lay over a bowl or colander.
  4. Put the pudding mixture in the calico and then tie the calico securely with string, leaving 4 cm or so space at the top between the pudding and the string for the mixture to expand.
  5. Place the pudding into a large pot of boiling water and cook for 5 hours. Check it every half hour or so and top up with more boiling water if required.
  6. Remove from water and hang immediately in a cool, or at least airy, place till Christmas day.
  7. On the day, boil for 2 hours till hot, then serve with ice cream, custard or brandy sauce.

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Reviews (2)


Something else. Do not leave space at top before you tie off pudding as it went soggy at the top. Next time I will tie it tight against the pudding as it did not expand anyway. - 11 Jan 2010


Christmas isn't christmas without the plum pudding and this turned out pretty good. - 11 Jan 2010

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