Christmas Pudding
Author: Kitchens
  • 1 1/4 Cups currants
  • 1/4 Cup blanched almonds; chopped
  • 1 1/4 Cups seeded raisins; chopped fine
  • 1/3 Cup shredded candied citron
  • 1/4 Cup candied lemon peel
  • 1/4 Cup candied orange peel
  • 2 Cups sifted flour
  • 1/2 pound solid beef fat trimmings
  • 3 eggs; separated
  • 1/4 teaspoon baking soda
  • 2 Tablespoons cold water
  • 1/2 Cup butter; plus extra
  • 1/3 Cup sugar
  • 1 Cup milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • juice of 1 orange
  • juice of 1 lemon
  1. Cut candied lemon and orange peel into thin strips. Combine currants, almonds, raisins, candied citron, and candied lemon and orange peels. Coat with 1/4 cup sifted flour. Add beef fat trimmings and mix again. Set aside.
  2. Beat egg yolks until smooth in separate bowl. Beat egg whites until stiff in separate bowl. Dissolve baking soda in cold water. Cream butter and sugar by beating until light and fluffy in another bowl. Add beaten egg yolks. Stir in milk. Then stir in stiff egg whites alternately with remaining 1 3/4 cups sifted flour. Add cinnamon, cloves, salt, nutmeg, orange juice, lemon juice and dissolved baking soda. Stir in flour-coated fruit mixture.
  3. Grease 1 1/2 quart pudding mold with butter. Fill with pudding and cover tightly. Set in pot and add boiling water to 1/2 way up side of mold. Keep water at simmer, topping up as needed, 3 hours.
  4. Let cool, turn out of mold, decorate with sprigs of holly and serve with Hard Sauce.
This recipe yields 12 servings.

Each serving without Hard Sauce: 415 calories; 176 mg sodium; 85 mg cholesterol; 25 grams fat; 43 grams carbohydrates; 6 grams protein; 0.85 gram fiber
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