The Old Manor House Traditional Victorian Christmas Pudding
Indulge in the time-honored elegance of *The Old Manor House Traditional Victorian Christmas Pudding*, a quintessential holiday centerpiece brimming with rich, nostalgic flavors. This classic recipe captures the spirit of a traditional Victorian Christmas with its medley of dried fruits—raisins, sultanas, and currants—paired with aromatic spices like cinnamon, nutmeg, and mixed spice. Enhanced with the bold profile of dark ale and brandy, and a hint of citrus zest, every bite offers a sumptuous depth of flavor. Steamed to perfection over eight hours, this pudding develops a moist, dense texture that makes it utterly irresistible. Prepare it weeks in advance to allow the flavors to mature, and serve it warm with a dollop of brandy butter or silky custard. Ideal for festive gatherings, this rich and decadent dessert embodies the charm of a classic Christmas tradition. Perfect for anyone searching for "Victorian Christmas pudding recipe," "traditional holiday desserts," or "classic Christmas pudding ideas."
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Recipe Information
Ingredients
- 250 g raisins
- 250 g sultanas
- 150 g currants
- 100 g candied peel, finely chopped
- 175 g dark brown sugar
- 175 g suet (vegetarian or beef)
- 125 g fresh white breadcrumbs
- 75 g plain flour
- 50 g blanched almonds, finely chopped
- 1 lemon grated zest of 1 lemon
- 1 orange grated zest of 1 orange
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 tsp mixed spice
- 3 eggs, lightly beaten
- 150 ml dark ale or stout
- 75 ml brandy
- 1 medium apple grated apple
- 1 knob butter, for greasing
Instructions
In a large mixing bowl, combine the raisins, sultanas, currants, and candied peel.
Add the dark brown sugar, suet, breadcrumbs, plain flour, almonds, lemon zest, orange zest, cinnamon, nutmeg, and mixed spice. Stir well to evenly distribute the ingredients.
In a separate bowl, whisk together the eggs, dark ale, and brandy.
Grate the apple and add it to the wet mixture. Stir to combine.
Gradually pour the wet mixture into the dry ingredients, stirring thoroughly until the mixture is fully combined and has a moist, sticky consistency.
Grease a 1.2-liter pudding basin with butter. Spoon the pudding mixture into the basin, pressing down firmly to remove any air pockets.
Cover the top of the pudding with a layer of greased parchment paper, followed by a sheet of aluminum foil. Secure tightly with kitchen string, ensuring the basin is sealed.
Place an upturned plate or trivet in the bottom of a large pot. Set the pudding basin on top and fill the pot with boiling water until it reaches halfway up the sides of the basin.
Cover the pot with a lid and steam the pudding over low heat for 8 hours, checking occasionally to ensure the water level remains consistent. Add more boiling water as needed.
Once cooked, carefully remove the pudding from the pot and allow it to cool completely. Replace the parchment paper and foil with fresh ones for storage.
Store the pudding in a cool, dark place for up to 6 weeks. Re-steam for 2 hours before serving for the best flavor and texture.
Serve warm with brandy butter, custard, or cream for a traditional festive treat.
Nutrition Facts
Calories |
5366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 763.0 g | 277% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 502.7 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 823 mg | 63% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 6004 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
