The Old Manor House Traditional Victorian Christmas Pudding

Recipe by French Tart
READY IN: 10hrs 15mins
SERVES: 12-16




  • Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
  • Work in the breadcrumbs, sugar and softened butter, mixing well.
  • Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
  • Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
  • Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
  • Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
  • You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
  • Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
  • Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
  • On Christmas day, boil or steam for a further 4 hours.
  • To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
  • Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
  • Each pudding serves 6 to 8 people.