The Old Manor House Traditional Victorian Christmas Pudding Recipe

Name: The Old Manor House Traditional Victorian Christmas Pudding
Prep time: 60 min
Cook time: 615 min
Total time: 675 min
Yield: Serves 1 or more
Ingredients: 1 lb raisins; 1 lb dried currants; ½ lb sultanas; Prunes; ½ lb mixed peel (candied orange and lemon peel); ½ lb blanched almonds, chopped; ¼ tsp ground nutmeg; 1 tsp ground mixed spice; ½ tsp ground cinnamon; Ground Almonds; Pinch of salt; ½ lb fresh breadcrumbs; 8 oz soft dark brown sugar; Butter; 4 large eggs; ¼ pint brandy; ¼ pint stout (Guinness or similar); ½ lb shredded suet; ¼ lb glace cherries (red and green, halved); 4 oz plain flour; ¼ pint sweet sherry or port; Juice of 1 large orange; Molasses; Sixpence (optional)

Uncover a piece of history with this authentic 1880s Victorian Christmas pudding recipe! Discovered in an antique scrapbook, this recipe hails from a grand manor house in Northern England. Unlike heavy, stodgy puddings, this lighter-than-air delight uses bread crumbs instead of flour, resulting in a deliciously fruity and boozy treat that's perfect for the holidays. Traditionally made on Stir-Up Sunday (the Sunday before Advent), it's said to bring good fortune to all who partake. Follow this recipe to create a magical Christmas pudding, complete with a lucky sixpence for an extra special touch! Perfect for gifting or enjoying as a festive centerpiece.

Prep Time 60 mins

Cook Time 615 mins

Calories 874.7 kcal

Protein 26g

Rating 5.0 (3 Reviews)

The Old Manor House Traditional Victorian Christmas Pudding

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Old Manor House Traditional Victorian Christmas Pudding

1 lb raisins
1 lb dried currants
½ lb sultanas
Prunes
½ lb mixed peel (candied orange and lemon peel)
½ lb blanched almonds, chopped
¼ tsp ground nutmeg
1 tsp ground mixed spice
½ tsp ground cinnamon
Ground Almonds
Pinch of salt
½ lb fresh breadcrumbs
8 oz soft dark brown sugar
Butter
4 large eggs
¼ pint brandy
¼ pint stout (Guinness or similar)
½ lb shredded suet
¼ lb glace cherries (red and green, halved)
4 oz plain flour
¼ pint sweet sherry or port
Juice of 1 large orange
Molasses
Sixpence (optional)

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How to Make The Old Manor House Traditional Victorian Christmas Pudding

Preheat your oven to 300°F (150°C). Grease and flour a 2-quart pudding basin.
In a large bowl, combine the suet, breadcrumbs, raisins, currants, sultanas, candied peel, mixed peel, cherries, and almonds.
In a separate bowl, whisk together the eggs, sugar, spices, and molasses until well combined.
Pour the wet ingredients into the dry ingredients and mix thoroughly. Stir in the brandy, port, and orange juice.
Add the sixpence (optional) and any other lucky charms.
Spoon the mixture into the prepared pudding basin, ensuring it's about ¾ full.
Cover the basin tightly with a lid or foil, then place it inside a larger pot or steamer. Add enough boiling water to come halfway up the sides of the basin.
Steam for 6 hours (or up to 8 hours for a richer flavor).
Once steamed, carefully remove the pudding from the steamer and let it cool completely before removing it from the basin. Serve cold or warm with brandy butter or custard.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

238g

Fat

105g

Carbs

35g

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Cuisine Preparation Occasion Desserts Fruit European Steam Heirloom Historical Holiday Event Vegetarian Winter Puddings And Mousses English Scottish Dietary Christmas Low Sodium Welsh Seasonal Comfort Food Oamc Freezer Make Ahead Low In Something Citrus Pitted Fruit Tropical Fruit Taste Mood Number Of Servings Presentation Served Hot Technique