Traditional Christmas Pudding Recipe - Cat Can Cook (2024)

The recipe sounds lovely and relatively easy…even I can do that! Do you also have a recipe for Brown Sugar Sauce? or custard?
Thank you!
Have a great day!
Glenda

do you have the recipe for the brown sugar sauce?

Thanks – I have been looking for this vegetable based pudding – had one once many years ago.
Can you make this pudding in advance of Christmas? and if so how do you store/reheat?

Thanks for that, and last question, do you use self raising flour or plain?

Regular white flour 🙂 Let me know how they turn out! I know you will love them..if you have anymore questions, let me know Kate!

This recipe sounds delicious and so simple. How long will this keep? I definitely would love to try it out this Christmas, so how much in advance can I make it?

Catherine Robertsonon November 20, 2009 at 6:00 am

I’m not too sure how long it would keep. I am going to guess and say about a week? It is a wonderful, traditional Christmas recipe. I hope you enjoy it!

Catherine Robertsonon December 12, 2009 at 6:51 am

Catherine Robertsonon December 15, 2009 at 7:25 pm

Can anyone else speak to the previous comment? I have never done it any other way. I think the oven would dry it out too much…

Hi All,
My mom makes this pudding with a few additions: whole almonds and she adds rum flavouring to the brown sugar sauce.
She also steams the pudding in quart sealers jars (like for pickles, jam etc) and we have found the pudding will keep a few months. Longer than that and the nuts go rancid. She has also frozen uncooked pudding storing in the deep freeze, longest being 3 years and it turns out beautifully!
Mom on occasion has added the glaced cherries, they are a nice option.
I understand about fighting over the leftovers…it is the one thing my husband looks forward to every Christmas.

Sorry I forgot to mention mom also adds the following spices:
1/2 tsp each of cloves, nutmeg, cinnamon and salt.
If you are interested I would share her full recipe with you.

I Have been making the pudding for years. My recipe is triple what is shown here. I also add cherries, (cut in half, and mixed peel). Because it is more than most puddings, I can it in glass quart jars. When it is canned, the jars are only filled to 2/3 full, as the pudding expands when cooked. (I learned the hard way, I had the jars explode in my water bath caner). The pudding is cooked for 3 hours, with the water in the caner, 2/3 of the way up the jars. Keeps well in the jars for about 18 months.

my mom made a pudding just like this that we always had at Christmas time. She would make a large amount and I understand it was quite hard to stir it and can it in sealer jars so then we always had some for the holidays especially Christmas. We always served ours with Bird’s custard sauce and just a little bit was so rich and yummy. My mom has been gone now 4 years and I found one of the jars I canned 2 years ago and am looking forward to enjoying it on Christmas. We don’t use nuts so then you don’t have to worry about anyting going rancid.

Pudding sounds great, but was wondering do you see the carrot and potato throughout?also would the addition of some brandy make pudding too soggy?Do you use plain or SR flour?thank you

Hi,I HAVE MADE MY PUDDING BUT ITS A LITTLE SOGGY WHAT CAN I DO ,MAYBE IF I LEAVE IT UNWRAPPED IT MAY DRY OUT? THAHK YOU

Ruth, I wonder if you are thinking of cans of Boston Brown Bread?

In answer to Zappy’s question. I should think that you could steam it in an oven. put the ‘tin-foiled’ pudding basin in a 9×13 baking pan,or casserole dish, add boiling water as much as is possible , and cover very tightly with several layers of foil. check every once in a while. about 275 or 300 as long as the water simmers you will be ok. I also imagine you could make it in a small casserole dish.

our family has made this for years but my mom threw the recipe out!!!!! Thank you so much for posting this one. My mom always canned hers and that’s what I do too. That way I can have some whenever I am craving the magic of Christmas throughout the year!!!!

Sorry, I’m a little late to the party here; but our family has had Carrot Pudding at Christmas for as long as I can remember. Our recipe used duet and also contained cloves, nutmeg, cinnamon and salt. To cook the puddings, we used well-greased Campbell’s soup cans (2/3 full) covered tightly with foil and then steamed in the oven – in a Bain Marie/ water bath – with at least 1″ of hot water up the side of the tins for 2-3 hours until done.
I’ve also been lucky enough to find one of these tucked away in the bottom of the freezer years later and it was still absolutely delicious… (Especially when served with what we called Hard Sauce: butter and brown sugar browned until almost burnt; hot water to dilute, then thickened with corn starch and flavoured with vanilla or (my personal favourite; ) rum.

Made this today at my husband’s encouragement. It was veeeerrrry nice! Moist sweet rich and buttery. Thank you Cat.

I love this pudding mine is the same only I add cherries and peal. I serve mine with lemon pie filling mix. Do not use the eggs and cut down the sugar a bit and maybe a bit more water. Then use a bit of cream or ice cream on top of lemon. Makes mouth after, I give for Christmas .

This is the exact recipe my mom made with suet and served it with Carmel sauce. Thank you so much

I have my Great Aunt’s recipe for this. From England, written in fountain pen. Her instructions used a spoonful of butter about the size of a small egg. I steam mine in a pressure cooker for 1 1/2 hours and soak the raisins in a pan with just enough water to cover them including a teaspoon of brandy. Heat it to warm and soften the raisins. Served with hard sauce. These are real savory treats.

Our family has made this carrot pudding for 2 generations, and we serve it with Foamy Sauce (which is to die for ). My QUESTION; I have just finished canning 4 qts for 3 hrs, but part of the time the water was below a light bubble. Now, The lids have clicked. But as I look at the bottom of 3 jars, they look too moist. I believe they are not cooked well enough. WHAT DO I DO? If I process them longer, the clicked lids will unseal. I would love some advise Just As Soon As POssible, if someone can HELP Me? THANK YOU.

Hello, thank you for sharing your Great Grandmother’s recipe. I found it when searching for a non-alcohol pudding recipe. I made my pudding today, and I used the pressure cooker to steam it. It took one hour, compared to the usual six that I spend when using a regular pot. In the past, I’ve made puddings with rum or brandy. Today, I decided against using either because of small children who might be having this (I realize alcohol gets cooked off at a certain temperature, but I decided to go without this year.) Then, after I covered it and put in the fridge, I wondered if the lack of alcohol will affect how well it ages. Do you think it will be OK (not growing any bad stuff), or should I re-steam it once in a while? A chef once told me that the alcohol helps to preserve the pudding. I just don’t want to take a chance of any mold, etc. Thank you very much.