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Ingredients Nutrition


  1. In a deep mixing bowl combine the raisins, currants, candied fruit peel, beef suet, flour, brown sugar, spices, salt and lemon rind.
  2. Blend the ingredients thoroughly.
  3. In another bowl beat the eggs with the cream and brandy.
  4. Pout over the dried fruit mixture and blend well.
  5. Cover the bowl and let stand i n a cool place for 12 hours.
  6. Transfer to a large pudding mould.
  7. Cover tightly with waxed paper and foil.
  8. Place in a deep pan.
  9. Add enough boiling water to reach 1/3 the way up the side of the mould.
  10. Cover the pan and steam for 4-1/2 hours, adding more water as necessary.
  11. When cooked, remove from the water and let stand until cooled.
  12. Cover with fresh waxed paper and foil.
  13. Refrigerate for 2 weeks for best flavour.
  14. To serve the pudding, steam a second time for 2 hours.
  15. Turn the pudding onto a heated serving plate. Pour on the hot brandy and light. Serve with whipped cream.
  16. Flaming Christmas Pudding To achieve the flaming pudding effect: Take a large heavy metal spoon and pour full of brandy.
  17. Warm the spoon over a flame (candle or low gas flame) or stove element, until hot. Promptly pour brandy over pudding, strike a match and touch the surface of the pudding with it. Bring the pudding to the table. Let the flame burn out on its own.
  18. (Have someone dim the lights before the "en trance" of the pudding.) The flame will not last long, unless you have one whacking great spoonful of hot brandy.
  19. For Safety: Ensure that you do not have any paper decorations hanging enroute to the dining room.

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