If you just wish to make a simple one off Christmas Pudding, then this is an
easy recipe because you probably already have
every ingredient in your store cupboard. It's a great recipe when
you just want one pudding. Some of you will have used my
recipe page to make a 6 pint mix of Christmas pudding mixture for gifts.
You may also have read my pages on
Christmas pudding recipes
from Mrs Beeton and from her 1923 cookery book of Household Management.
If you need to know more about the technique of pudding making, just check out my other pudding pages. This simple
low cost basic Christmas pudding was from a friend who made it so her diabetic sister was able to eat a small portion on special occasions such as Christmas day.
'Stir-Up-Sunday' is the last Sunday before Advent in late November.
Advent is the month leading up to Christmas. Anglican prayers said on
Stir-Up-Sunday start with the line 'Stir up we beseech thee' and are
intended to activate people into preparing for a month of activity,
preparation for celebratory worship and later feasting. Traditionally the
whole family should be involved in making the pudding, giving the Christmas
pudding mix a stir and making a wish. This is a tradition you can
develop with your family. It brings the first smells of Christmas into
the home on a cold November day and fills everyone present with anticipation
of the festivities of the month to come. Christmas memories like these
live with us forever.
In 2012, Stir-Up-Sunday is on November 25, but this pudding is just as
good made the week of Christmas.
This simple Christmas pudding recipe instruction is different from those
on my other pages. In fact it is a recipe that becomes easy to
recall and throw together at anytime of the year. But
Stir Up Sunday in late November is as good a day as any.
1 lemon zest and juice
1 dessert apple
1/2 teaspoon mixed spice
1/4 teaspoon nutmeg
A pinch of salt
1 oz/25g self-raising flour
2 oz/50g shredded suet
2 oz/50g caster sugar or soft brown sugar
3 oz/75g day old white breadcrumbs from a quality loaf
The above recipe makes a good pudding for a 2 pint
pudding basin. It is non-alcoholic and also low cost. To titivate this recipe please see the
Spoon your Christmas pudding mixture into the basin.
The pudding mix image above right is without treacle.
Cover the basin top with a pleated sheet of greaseproof paper,
then a pleated piece of foil. This allows for any rising
of the pudding.
Tie with string and make a string handle to assist
lifting. Leave to mature overnight if you wish. When left
to stand 6 hours the breadcrumbs swell to help make a lighter
Steam simmer for 6 hours in a steamer, remembering to
top up with water at least every 2 hours.
Allow the pudding to cool in the steamer with the lid left
When cool enough to handle, rewrap the pudding in
fresh greaseproof paper and foil.
Store in a cool place.
Greaseproof paper (above) note the pleats
For faster pudding bowl preparation use a sealable lidded plastic
pudding bowl. Simply butter the inside surfaces of the plastic
pudding bowl and domed lid, then spoon in the mix level to the top
and place on the lid. Next either cook in a steamer or place in a
lidded saucepan of boiling water with boiling water halfway up the
sealed basin. When cooked store in the same plastic basin used for
cooking and reheat using the same pudding bowl.
NB:- The pudding baked in the oven turns out light coloured, but
tastes just as good, so I would add 1 tablespoon of black treacle
or add instead just about half to a level teaspoon of Crosse
and Blackwell's Browning. In USA a similar product is
Blackjack or bakers caramel. Note well, that browning is
different from savoury gravy mix granules such as a Bisto granules. If
you have no browning or treacle, simply slowly caramelise a couple
of tablespoons of sugar in a deep pan until it turns dark brown.
Then add a little water to make a coloured brown liquid. Warning -
when the sugar is very hot, it may spit, so do this carefully and
make sure the saucepan is a deep one.
Pre-heat the oven at gas mark 2 or 150°C.
Boil the kettle with water.
Use a deep Pyrex lidded casserole and put a
shallow layer of crumpled foil on the base.
Stand the covered pudding basin on a large
square of foil. Draw the foil up the basin sides.
Put the pudding in the Pyrex casserole.
Place the casserole on a flat tray for easier
Add water to the casserole from a just boiled
kettle, until the water is 2 inches deep.
Cover with a Pyrex lid that fits or make an
aluminium foil tent if you have no lid. You now have a
Oven steam in the oven for 4 -5 hours.
Remove the pudding and leave to cool in the
When cooled, remove old wrappers.
Wrap the Christmas pudding in clean greaseproof
paper and then aluminium foil.
Store in a cool place or the fridge.
Do not use a plastic bowl for the oven method above.
Alternatively, pressure cook the Christmas pudding for 11/2 hours
at 15lb pressure.
If the pudding was stored in the fridge bring it out
the night before, or first thing in the morning so it is at room temperature before cooking.
Steam or boil for 2 hours. Or, pressure cook for 20
minutes at 15lb.
Turn the pudding upside-down onto a hot wide plate or generous dish.
It can of course be served flaming.
To achieve the flambé effect at the table, first turn the lights low,
then put 1-2 tablespoons of brown spirits such as rum or brandy in a
metal (not non-stick) ladle and warm it over a low table candle. As
the candle ignites the ladle, pour the liquor over the pudding.
TAKE EXTRA CARE AS YOU DO THIS.
Serve with custard, white brandy sauce, rum butter or cream.
For a pudding with a bit more bulk, luxury
and alcohol add:-
2 to 4 oz/50g to 100g mixed dates, cherries, apricots,
prunes, chopped walnuts,
1 small grated raw carrot if already in your store cupboard. If you want alcohol
in your pudding, add 1 to 2
tablespoons of either brandy, sherry, whisky, rum, port or stout These optional amounts would retain balance.
Top Christmas Pudding Tip - For a darker pudding,
use brown sugar and add 1 tablespoon of black treacle.
If you are a diabetic you are probably fully aware of any red flag
ingredients you should omit.
This page has been about making a single traditional British Christmas
pudding recipe which is easy cook too. You probably have every ingredient
already in your store cupboard. The basic recipe above is also non alcoholic.
For faster pudding bowl preparation use sealable lidded plastic pudding
bowls. Simply butter the inside surfaces of the plastic pudding bowl and
lid, then spoon in the mix to about half an inch from the top and place on
the lid. Next either cook in a steamer or place in a lidded saucepan of
boiling water with boiling water halfway up the sealed basin. When cooked
store in the same plastic bowls used for cooking and reheat using the same
Final tip, make your puddings when the family is around so they can stir up
the bowl and make a wish for the new year. In 2012, Stir-Up-Sunday is on November 25, but this pudding is just as
good made the week of Christmas.
Please note we cannot take any responsibility for your mishandling of any
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