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Christmas Pudding

A pudding much used during the holiday season is Christmas pudding. The ingredients for this dessert are similar to those for Suet Fruit Pudding. In fact, both may be used for the same purpose. Christmas pudding is especially good when served with hard sauce, although other sauce may be used with it.


2½ cups stale bread crumbs
1/2 cup milk
1 cup beef suet
1/2 cup sugar
1/2 cup molasses
2 eggs
1 cup chopped raisins
1/2 cup chopped citron
1/2 cup chopped nuts
1 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/3 cup fruit juice


  • Soak the bread crumbs in the milk.
  • Work the suet with the hands until it is creamy, and to it add the sugar, molasses, and well-beaten eggs.
  • Mix with the milk and bread crumbs, and add the fruit and nuts.
  • Mix the dry ingredients and sift them into the mixture.
  • Add the fruit juice, turn into a buttered mold, and steam for 3 hours.
  • Serve hot with Hard Sauce or any other desired sauce.

Sufficient to serve 12 people.

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Helpful Tips

The baking of puddings is so similar to the baking of cakes and custards that the same directions apply. A few points, however, should be kept in mind if you want to have good quality puddings as final result:

The utensil for a pudding that has to be baked or steamed may be of any desired shape, but it should always be greased.

Puddings that contain an egg-and-milk mixture, such as, bread pudding, must necessarily, as with custards, be baked at a temperature low enough to prevent them from curdling.

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