Ingredients Jump to Instructions ↓

  1. 2 cups mixed candied fruit

  2. 1 cup chopped mixed nut (walnuts, almonds, hazelnuts)

  3. 1/2 cup raisins

  4. 1/2 cup currant

  5. 1 cup chopped dried fruit (dates, figs, dried cherries)

  6. 1 cup rum

  7. 1 teaspoon lemon peel

  8. 1 teaspoon orange peel

  9. 1 medium chopped peeled apple

  10. 1 carrot , peeled and shredded finely

  11. 1/2 lb suet

  12. 1 cup flour

  13. 2 cups fine breadcrumbs

  14. 1 cup brown sugar

  15. 1/2 teaspoon baking soda

  16. 1 teaspoon ground cinnamon

  17. 1/2 teaspoon ground mace

  18. 1 teaspoon ground cardamom

  19. 1 teaspoon ground allspice

  20. 3 eggs

  21. 1/4 cup fruit juice (orange is best)

  22. 1/2 cup butter , softened

  23. 1 1/2 cups powdered sugar

  24. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. The night before stirring up the pudding, combine the candied fruit, nuts, raisins, currants, dates, dates/dried fruits, lemon peel and orange peel.

  2. Pour 1/2 cup rum over the top of the mixture. Cover and let it soak overnight.

  3. Add apple, carrot, beef suet, flour, bread crumbs, brown sugar, soda, cinnamon, mace, cardamom, and allspice.

  4. Mix the ingredients thoroughly.

  5. Whisk together the eggs, fruit juice and 1/4 cup rum in a small bowl. Pour over the fruit/flour mixture, and mix lightly until all ingredients are moistened.

  6. Spoon into two buttered pudding molds. Cover top of each pudding with buttered foil.

  7. Cover top of each pudding mold with a cloth dish towel. Tie the cloth tightly to the top using a loop of kitchen twine.

  8. Place puddings in steamers and steam for 6 hours.

  9. Remove from steamers and store in a cool place until Christmas Day or New Years' Day.

  10. Return the pudding to the steamer and steam for 2 hours more.

  11. To make hard sauce, combined butter, powdered sugar, vanilla extract, and 2 tablespoons rum to make a thick paste. Chill 1 hour.

  12. Form the hard sauce into a two balls (one for each pudding) and wrap in waxed paper and store in refrigerator until ready to serve the pudding.

  13. To serve the pudding, place the hard sauce ball on the pudding, and stick the holly sprig through it to anchor it to the top of the pudding.

  14. Pour warm 2 tbsp rum over the pudding, and touch the surface with a lighted match to flame the pudding. Carry it flaming to the table while everyone cheers. ?


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