Traditional Christmas Pudding

a pudding in a pan on fire, the flame is blue

This recipe has been passed down from the Webb side of my family for eleven generations, if you count me. It is English in origin. Celebrate your holiday by lighting a boiled pudding on fire. This recipe can be made a month before using. The picture is sadly not my family's christmas pudding.

Ingredients to make more than 8 pounds, ammounts for 1/4 recipe (2 pounds) in paratheses after each ingredient

  • 1 qt. Finely chopped Suet (1 cup)

  • 1 1/2 qt. Raisins (1 1/2 cups raisins)

  • 2 qt. Currants (2 cups)

  • 1 qt flour (1 cup)

  • 1 1/2 cups Sugar (3/8 cups)

  • 1 cup Bread crumbs (1/4 cups)

  • 1/4 lb Shredded Lemon peel (1 oz.)

  • 1/4 lb Shredded Orange peel (1 oz.)

  • 1/4 lb Shredded Citron peel (1 oz.)

  • 1 Nutmeg grated (1/4 a nutmeg)

  • 1 tsp. Ground Ginger (1/4 tsp.)

  • 1/2 tsp. Salt (1/8 tsp.)

  • 1 tsp. Baking powder (1/4 tsp)

  • 1 cup Brandy (1/4 cup)

  • 1 doz. Eggs (3)

  • 2 cups Almonds (1/2 cup)

    • Traditional Christmas Pudding Recipe Steps:

    1. Mix all dry ingredients; add beaten yolks
    2. Fold in beaten whites; add brandy
    3. Dip cloth in boiling water, wring out, spread out and sprinkle lightly with flour.
    4. Place mixture in center
    5. Gather up edges of cloth and tie firmly, leaving a half inch of space for swelling
    6. Put in boiling water and boil constantly for 4 hours
    7. When ready to use boil 1 hr and 1/2.
    8. When ready to serve, spoon brandy over pudding and light with match. Bring to the table flaming.