Skip to content

Christmas Pudding

A historical recipe from Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9938.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9938 (https://www.gutenberg.org/ebooks/9938). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by curated dish list: christmas pudding (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 2-1/2 c.
  2. stale bread crumbs 1/2 c.
  3. milk 1 c.
  4. beef suet 1/2 c.
  5. sugar 1/2 c.
  6. molasses 2 eggs 1 c.
  7. chopped raisins 1/2 c.
  8. chopped citron 1/2 c.
  9. chopped nuts 1 c.
  10. flour 1/2 tsp.
  11. soda 1 tsp.
  12. baking powder 1 tsp.
  13. salt 1/3 c.
  14. fruit juice Soak the bread crumbs in the milk.
  15. Work the suet with the hands until it is creamy, and to it add the sugar, molasses, and well-beaten eggs.
  16. Mix with the milk and bread crumbs, and add the fruit and nuts.
  17. Mix the dry ingredients and sift them into the mixture.
  18. Add the fruit juice, turn into a buttered mold, and steam for 3 hours.
  19. Serve hot with hard sauce or any other desired sauce.
  20. 51.
  21. POCONO PUDDING.--Directions for still another steamed pudding in which suet is used are given in the accompanying recipe for Pocono pudding.
  22. This dessert does not require so many ingredients as suet-fruit or Christmas pudding, and in many cases will answer the same purpose.