Christmas pudding

Here's a 1950s family recipe from one of our team for that festive favourite, Christmas pudding.

A Christmas pudding
  • Preparation time 30 minutes (prep. time)
  • Cooking time 6 hours (cooking time)
  • Serves 8


  • 57g (2oz) flour
  • 113g (4oz) breadcrumbs
  • 113g (4oz) brown sugar
  • 57g (2oz) sultanas
  • 113g (4oz) raisins
  • 113g (4oz) currants
  • 57g (2oz) candied peel
  • 28g (1oz) flaked almonds
  • rind and juice of 1/2 orange or lemon
  • 1 sour apple, peeled and chopped
  • 1/2 tsp mixed spice
  • 2-3 eggs
  • 2 tbsp whiskey


  1. Put all the prepared fruit into a large bowl, then add all the other dry ingredients and mix thoroughly.
  2. Beat up the eggs and add them with the orange/lemon rind and juice and the whiskey to the dry ingredients and mix together.
  3. Leave overnight.
  4. Turn into a well greased pudding basin and cover with greased paper then foil, tying tightly with string around the edge of the bowl.
  5. Steam for 4 hours.
  6. When cold store in a dry place for several weeks. Feed with a table spoon of whiskey or brandy weekly if you like!
  7. Steam for 2 hours before serving onto a hot dish with brandy butter