Granny Jill's Grandma's Christmas Pudding

    7 hours 15 minutes

    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.


    New South Wales, Australia
    26 people made this

    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 in English (4)


    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


    Made this last Christmas and plan to do it again this year. Lovely traditional recipe and the entire family enjoyed it!  -  13 Nov 2012  (Review from Allrecipes UK & Ireland)