Name: Mum's Christmas pudding
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: Makes 1 x 2l/3.5 pint and 1 x 1l/1.75 pint pudding
Cuisine: British
Ingredients: 450g white breadcrumbs; 350g golden caster sugar; 225g vegetarian suet; 100g self-raising flour; 50g almonds roughly chopped; 225g currants; 225g sultanas; 225g raisins; 175g mixed peel; 1 tsp each mixed spice ground ginger and grated nutmeg; 2 tsp bicarbonate of soda; 2 eggs; 2 tbsp treacle; zest and juice 1 lemon; zest and juice 1 orange

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Mum's Christmas pudding

Mum's Christmas pudding

Good Food team

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Makes 1 x 2l/3.5 pint and 1 x 1l/1.75 pint pudding

Easy

Prep: 10 mins

Cook: 3 hrs and 30 mins

A star rating of 3 out of 5.3 ratingsRate

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Good Food reader Christine Ford shares her late mum's Christmas pudding recipe - the ideal last-minute option as it doesn't need to mature to taste really good

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Ingredients

Nutrition

Units:

MetricUS

450g white breadcrumbs
350g golden caster sugar
225g vegetarian suet
100g self-raising flour
50g almonds

roughly chopped
225g currants
225g sultanas
225g raisins
175g mixed peel
1 tsp each mixed spice

ground ginger and grated nutmeg
2 tsp bicarbonate of soda
2 eggs
2 tbsp treacle
zest and juice 1 lemon
zest and juice 1 orange

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Nutrition: per serving

kcal429
fat11g
saturates4g
carbs81g
sugars54g
fibre2g
protein6g
salt1.26g

low

Method

step 1

Place all the ingredients, except the eggs, treacle and lemon and orange juice, into your largest bowl with 1 tsp salt, then mix. Add the remaining ingredients along with 700ml water, then mix to a consistency that drops off your spoon. Cover and leave in a cool place overnight. The mixture will become firm.
step 2

The next day, add enough water to bring the mix back to a dropping consistency, then spoon into greased pudding basins – we used a 2 litre and a 1 litre. Cover with pleated greaseproof paper and foil, and secure with string.
step 3

Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don’t touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs. Cool, wrap well in foil and chill for up to 3 days.

Recipe from Good Food magazine, January 2011

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A star rating of 3 out of 5.3 ratings

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