Traditional Christmas Plum Pudding


“In half a minute Mrs. Cratchit entered—flushed, but smiling proudly—with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.” – A Christmas Carol by Charles Dickens, 1843.

Mrs Beeton’s Traditional Christmas Plum Pudding 2

Recipe 2 (Page 494) – 1923 Edition – Subtitled (Another Method)

Makes 1 pudding

Picture of a Chrsitmas Plum pudding from Mrs Beetons 1890s edition


Basic Method

Check recipe for shopping/store cupboard purposes and grease 1 basin.

5 oz breadcrumbs

4 oz of plain flour

4 oz chopped suet or modern day equivalent

4 oz currants

4 oz raisins

4 oz soft brown moist sugar

2 oz candied peel – Cut your own or use ready cut

2 oz raw grated carrot

1 teaspoon grated rind of  lemon

half salt spoon nutmeg grated

1 good teaspoonful baking powder

about quarter pint of milk

2 eggs


– altered by Hystoria

Mix all the dry ingredients together except the baking powder.

Add the beaten eggs and sufficient milk  to moisten the whole, then cover, and let the mixture stand for about an hour.

When ready stir in the baking powder, turn into a greased mould or basin, and boil for 6 hours or steam the plum pudding for about 7 hours.

Serve with a suitable sauce. Time 6 to 7 hours.

Sufficient for 9 persons.









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