Christmas Pudding

From Marion Kane’s column in the Toronto Star.


  • 2 1/2 cups fresh soft breadcrumbs
  • 2 cups currants
  • 2 cups sultana raisins
  • 1 1/2 cups Thompson raisins
  • 1 cup all-purpose flour
  • 2/3 cup packed dark brown sugar
  • 1/3 cup mixed candied peel
  • 2 tsp baking powder
  • 1 tsp each: cinnamon, cloves, ginger and nutmeg
  • 3 eggs
  • 3/4 cup butter, melted
  • 1/3 cup brandy or whiskey
  • 1/3 cup milk
  • Grated rind and juice of one orange


In a large bowl, combine breadcrumbs, currants, sultana raisins, Thompson raisins, flour, sugar, peel, baking powder, and spices.

In a very large bowl, whisk together eggs, butter, brandy, milk and orange rind and juice.
Stir flour mixture into egg mixture; mix thoroughly.

Pack into large (10 cup) or two small pudding molds or bowls; cover surface with waxed paper cut to fit.
Cover mold with foil; tie tightly under rim with string.
Place on rack in deep pot; add boiling water to come two-thirds up sides of mold.
Bring to boil; cover, reduce heat and simmer, adding boiling water if necessary to maintain level, 3 1/2 to 4 1/2 hours – depending on shape of mold – or until tester inserted in centre comes out clean. (Steam smaller molds in separate pots for 2 to 3 hours.)

Remove from water; cool completely in mold.
Remove from mold, wrap and store in cool place or fridge 4 to 6 weeks, or freeze.

Bring to room temperature before steaming in original mold for 1 to 2 hours or until heated through.
Serve with a festive sauce.

Makes about 12 servings.

Posted on September 9, 2015 and filed under desserts & sweets.