Traditional British Christmas Pudding Recipe by Pen Vogler from the Charles Dickens Museum
- 85 grams all purpose flour
- pinch of salt
- 170 grams Beef Suet
- 140 grams brown sugar
- tsp. mixed spice, allspice, cinnamon, cloves, &c
- 170 grams bread crumbs
- 170 grams raisins
- 170 grams currants
- 55 grams cut mixed peel
- Gram to Cup conversion tables.
Mix together well, add 1 medium grated apple, mix again, beat three eggs plus 140ml brandy, add to dry mixture, stir together well.
Grease pudding basin with butter, cut a small piece of grease proof paper to cover bottom, pack in pudding, cover with parchment another round of grease proof paper, cover with large squares grease proof paper and tin foil, tie up tightly with string and make string handle to prevent water from invading pudding. Set on saucer in large covered pan, water half way up pudding basin and boil for 3 ½ hours.
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