Granny's Festive Pudding

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“Our family favourite - it has been steamed for 3 generations since the early 20th century. A truly lovely 'Christmas Pudding' or for any time when you want a warm filling treat! NO FATS.”
3 puddings RICH

Ingredients Nutrition

  • 1 lb breadcrumbs
  • 4 ounces of blanched sliced almonds
  • 2 14 lbs dried fruit (the original called for 8 OUNCES SULTANAS, 8 OUNCES RAISINS, 1 POUND CURRANTS 4 OUNCES MIXED PEEL, I)
  • 5 large eggs or 6 medium eggs (total weight about 1 pound in shells)
  • 12 cup your favorite liqueur (e.g 4 fluid ounces of RUM, which helps to PRESERVE the pudding BUT you can use ANY non-alcoholic flu)
  • 1 pinch salt


  1. Mix together all dry ingredients in a big mixing bowl.
  2. Beat eggs together in a separate bowl.
  3. Add rum or other liquid to eggs.
  4. Beat together.
  5. Pour this liquid onto the dry ingredients in the large bowl.
  6. Mix well together with a large spoon.
  7. Grease the insides of the 3 bowls- 3'2 pound bowls'.
  8. Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls.
  9. Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls).
  10. Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours.
  11. Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away.
  12. If it is to be reheated, the pudding can be steamed for a couple of hours.
  13. Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc).

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