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How do I cook a Christmas Pudding?

I want to have a go at cooking my own Christmas pudding. I have a large saucepan I can steam it in but no china bowl to put it in or any mslin cloth. Does anyone know if I can use a pyrex baking dish or terracotta dish instead and would one of my babies muslin cloths work to cover it with? Thank you.

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4 Responses to “How do I cook a Christmas Pudding?”

  1. grv_anm said:

    Refer the recipe book.

  2. raja said:

    you search the more recipes with any search engine.

  3. Renate said:

    Nope won’t work. You need a glass bowl or a china bowl and you have to boil it in a pan.

    Put down the pudding and have some whisky, then pat the pudding then have a sip of whisky, take the top off the pot and sip of whisky, Take a fork to the pudding and sip of whisky, take pudding out of pot and sip of whisky, toss pudding sip more whisky

  4. Trini-HaitianGrl93 said:


    1 cup (8oz) suet
    2 cups (1lb) raisins
    1 cup (1/2lb) currants
    1 cup (1/2lb) sultanas
    1 cup (1/2lb) mixed peel
    6 level tablespoons sugar
    1 teaspoon baking powder
    6 heaped tablespoons plain flour
    1 tablespoon almonds, blanched and chopped
    the juice and rind of 1 lemon
    3 eggs
    2 cups (1/2lb) breadcrumbs
    pinch of salt
    4-5 tablespoons brandy
    milk to mix

    – Put all the dry ingredients into a large mixing bowl.
    – Break the eggs into the mixture and add the brandy and lemon juice.
    – Beat well and add a little milk if the mixture seems too stiff.
    – Pour into three 1 1/2 pint pudding basins.
    – Place a piece of greaseproof paper or foil over each pudding and then tie a cloth over the top fastening it around the rim of the basin with a length of string.
    – Tie the four corners of the cloth on top of the basin to make a handle to lift the pudding.
    – Steam the puddings for 8 hours either in water in a saucepan or in a steamer.
    – Have a kettle of hot water ready to top up the water level.
    – The puddings can be served immediately or stored for up to one year.
    – Christmas pudding improves with age and each time it is steamed.
    – If not used immediately steam for 2 – 4 hours before serving.
    – To serve turn pudding onto a serving plate, take an old tablespoon or ladle and fill with brandy.
    – Warm over a flame.
    – Pour brandy over pudding and set light to it.
    – Take it to the table flaming.
    – Serve with confectioner’s sugar, brandy butter, Cumberland rum butter or cream (clotted or double).


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