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📝 Description
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🥘 Ingredients
1-1/2 lb. of raisins, 1/2 lb. of currants, 1/2 lb. of mixed peel, 3/4 lb. of bread crumbs, 3/4 lb. of suet, 8 eggs, 1 wineglassful of brandy. [Illustration: CHRISTMAS PLUM-PUDDING IN MOULD.]
👨🍳 Method
Stone and cut the raisins in halves, but do not chop them; wash, pick, and dry the currants, and mince the suet finely; cut the candied peel into thin slices, and grate down the bread into fine crumbs. When all these dry ingredients are prepared, mix them well together; then moisten the mixture with the eggs, which should be well beaten, and the brandy; stir well, that everything may be very thoroughly blended, and _press_ the pudding into a buttered mould; tie it down tightly with a floured cloth, and boil for 5 or 6 hours. It may be boiled in a cloth without a mould, and will require the same time allowed for cooking. As Christmas puddings are usually made a few days before they are required for table, when the pudding is taken out of the pot, hang it up immediately, and put a plate or saucer underneath to catch the water that may drain from it. The day it is to be eaten, plunge it into boiling water, and keep it boiling for at least 2 hours; then turn it out of the mould, and serve with brandy-sauce. On Christmas-day a sprig of holly is usually placed in the middle of the pudding, and about a wineglassful of brandy poured round it, which, at the moment of serving, is lighted, and the pudding thus brought to table encircled in flame.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Christmas Plum-Pudding recipe this week, eager to experience a true Victorian holiday. The first thing that struck me was the sheer volume of dried fruit—1 1/2 pounds of raisins alone! I found the process of preparing each component—halving raisins, mincing suet, grating bread—oddly satisfying, like a culinary puzzle. But the real delight came when I pressed the mixture into the mould. The aroma that filled my kitchen was nothing short of magical, a rich, boozy scent that transported me straight to a Dickensian Christmas. This pudding is a labor of love, perfect for the dedicated weeknight cook who wants to infuse some old-fashioned charm into their holiday. The longest part is the cooking time, but the result is a dense, fruity pudding that's as comforting as it is impressive. I loved the tradition of serving it aflame, though I must admit, it took a few tries to get the brandy to light properly. But once it did, the spectacle was worth the effort. This pudding is a showstopper, and I can't wait to make it a Christmas tradition. Next year, I'll start the process earlier—I found that the flavors deepened beautifully after a few days of hanging.
