The Old Manor House Traditional Victorian Christmas Pudding

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10hrs 15mins
2 Large Christmas Puddings

Ingredients Nutrition


  1. Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
  2. Work in the breadcrumbs, sugar and softened butter, mixing well.
  3. 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.
  4. Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
  5. 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!
  6. Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
  7. You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
  8. Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
  9. Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
  10. On Christmas day, boil or steam for a further 4 hours.
  11. 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!
  12. Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
  13. Each pudding serves 6 to 8 people.

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