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Granny's Christmas Pudding

A community recipe by

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A light delicious traditional pudding, best served with hot custard, whipped double cream or brandy butter. Traditionally steamed on Stir up Sunday (second Sunday in November). Smaller versions can be made - I use a 180ml greased dairyole mould with a small circle of greaseproof paper on the bottom. Cover as per 1pt bowl. Cooking time is 3 hours and then 1 - 1 1/2 hours on the day of eating. Larger verisons - 2 pint sized bowl, prepare as before, steam for 8 hours and then 2 1/2 on the day of eating.


Serves: 4

  • 227 grams melted butter
  • 284 grams stale breadcrumbs
  • 113 grams all-purpose flour
  • ½ teaspoon ground mace
  • 1 teaspoon ground ginger
  • 1 teaspoon grated nutmeg
  • 227 grams turbinado sugar
  • 142 grams mixed peel
  • 170 grams candied cherries (quartered)
  • 227 grams golden raisins
  • ½ kilogram raisins
  • 85 grams chopped nuts
  • 1 medium grated carrot
  • 6 large beaten eggs
  • 2 tablespoons black molasses
  • ⅕ litre strong ale


Granny's Christmas Pudding is a community recipe submitted by Crafty Cookie and has not been tested by so we are not able to answer questions regarding this recipe.

  • Sieve flour and spices into a huge mixing bowl. Add breadcrumbs and sugar, mix well. Add candied peel, cherries, golden raisins, raisins, nuts and grated carrot. Mix well.
  • Add beaten eggs and treacle, mix well then add cooled melted butter, mix well; and the beer and mix well.
  • Cover bowl with cling film and leave in the fridge overnight.
  • Mix for a final time. Let each member of the family stir and make a wish. Divide between 4 x 1 pint greased pudding basins.
  • Cover with a pleated sheet of greaseproof paper, then with a pleated sheet of aluminium foil, and secure with a large piece of string.
  • Steam for a minimum of 4 hours.
  • Cool slightly in the bowl, turn out onto a wire rack.
  • When cool cover with clean greaseproof paper and aluminium foil.
  • Additional Information

    Store in a cool dry place for up to 18 months.

    To reheat, steam for 1 1/2 - 2 hours.

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