The traditional Christmas pudding is only eaten at Christmas time that what makes it so special, it rich with fruit and I remember when I was a little girl mom set our Christmas pudding alight she did this with the greatest of ease using a match, a metal spoon, a drop of brandy and one piping hot pudding.

Pudding a silver coin in the pudding is another age old custom that is said to bring luck to the person that finds it. In the UK the coin traditionally used was a silver ‘six pence’. The closet coin these days is a five pence piece.

christmas pudding


1 oz blanched almonds
1 oz glace cherries
2 oz mixed peel
¼ lb raisins
6 oz sultanas
6 oz currants
¼ lb soft brown sugar
3oz self-raising flour
3oz soft white breadcrumbs
¼ lb chopped suet
a small pinch of salt
a large pinch of mixed spice
a small pinch of nutmeg
1 small lemon
2 eggs
6 tbsp milk


1.    Boil a large pan of water
2.    Wash and dry the fruit
3.    Roughly chop the almonds and cherries
4.    Mix all the fruit and dry ingredients with the grated rind and juice of the lemon
5.    Lightly whisk the eggs with the milk, and stir into the dry ingredients
6.    Mix well and place into a greased basin
7.    Cover the basin with foil and lower it into the boiling water (make sure the water doesn’t come to the top of the basin)
8.    Steam the pudding gently for 6 hours, topping the water up occasionally
9.    Remove the pudding from the pan and allow to cool
10.  Cover when cold and keep until required
11.  On Christmas day steam the pudding for another 2 hours before serving

It’s traditional to serve the pudding alight, but it should be done with great care. To do it, I pour brandy over the pudding and then warm some brandy in a metal spoon and place a lit match to it before pouring it over the pudding. With the lights out, it looks very pretty.