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Eliza Acton’s Christmas Pudding (1845)

Ingredients

  • 75 g plain flour
  • 75 g fresh white breadcrumbs
  • 175 g suet (vegetable suet OK)
  • 175 g raisins
  • 175 g sultanas
  • 110 g tart apple (e.g. Cox), peeled, cored, chopped
  • 150 g soft dark brown sugar
  • 50 g candied peel (washed if very sticky)
  • 1 tsp mixed spice (or ½ tsp nutmeg + ½ tsp mace)
  • Pinch salt
  • 45 ml (small wineglass) cognac or brandy (or orange liqueur)
  • 3 eggs, lightly beaten

Instructions

  1. Grease a 1.2 L pudding basin (or 2 × 600 ml). Mix all ingredients in a large bowl in listed order; stir thoroughly and make a wish.
  2. Pack mixture firmly into basin(s) leaving 5 mm headspace. Cover with parchment then foil (or use lidded plastic basin). Tie string handle if using ceramic basin.
  3. Steam: place basin in simmering water reaching ⅔ up the sides; cover and steam ~3 hours (large) or 1½ hours (small), topping up water as needed.
  4. Cool; store in a cool dark place until needed (up to several weeks). Re-steam 1 hour (large) or 30–40 minutes (small) before serving.
  5. Serve hot with cream or brandy butter.