Mum's Christmas Pudding

Fiona's Place

Back to an Irish Christmas

You will need:

250g / 8oz finely chopped suet (Traditionally white animal fat but vegetarian suet is fine and in fact is what my Mother uses)
375g / 12 oz demerara sugar
410g / 13 oz raisins (dried red grapes)
375g / 12 oz fresh breadcrumbs
375g / 12 oz sultanas (dried green grapes)
60g / 2oz ground almonds
125g / 4 oz cherries, chopped
5 ml / 1 level teaspoon  mixed spice(recipe below)
5 eggs
150 ml / 5 fluid oz / 1/4 pint Guinness (Irish Stout)
30 ml / 1 fluid oz Brandy
30 ml / 1 fluid oz Irish Whiskey
1 lemon rind and juice
1 orange rind and juice


Place fruit and all dry ingredients, including the spice, in a bowl and mix well.  Make a hollow in the centre and add the grated rind and juice of the lemon and the orange.  Next add the eggs and the Guinness and mix in part of the dry ingredients.  Add the spirits (the brandy and whiskey) and complete the mixing.  Divide between two greased pudding bowls (1200 ml/ 2 pint / 1.2 litre).  Place greased greaseproof paper over each pudding (Greasing the paper helps to keep water out in the steaming)  and then cover the bowls.  Either use the lid (If you have one) or cover in greaseproof paper and tie it on.

Place the pudding on a trivet in a large saucepan of already steadily boiling water (It should come half way up the side of the pudding. You do not want water to enter the pudding or it will be spoiled).  Steam steadily for 7 1/2 to 8 hours (top up the water with a kettle as necessary), but do not submerge in the water. When the pudding is cooked uncover it and allow the steam to escape, then cover the puddings lightly with sheets of greaseproof paper. Next day recover with fresh sheets of greased, greaseproof paper and store for up to 12 months.

When reheating do not steam for more than 1 1/2 hours.

Bring to the table flaming with brandy.  Heat a ladle over a flame then pour in a little brandy(away from the flame) Continue to warm up gently then allow when ready to catch fire, quickly pour over the pudding and bring to the table without delay.

Serve with Brandy butter, Brandy Sauce or Rum Sauce.

Enough for 2 X 1.5 kilogrammes / 3lbs puddings.

Mixed Spice

30 g / 1 oz ground nutmeg
30 g / 1 oz cinnamon
15 g / 1/2 oz ginger
8 g / 1/4 oz ground cloves

Mix well and store in an airtight jar or tin.
(Keeps indefinately).

Back to an Irish Christmas

Fiona's Place