Get Festive with Christmas Pudding

Christmas Pudding is a sweet tradition served up after a feast fit for a king. This dish is found in many local homes and is complimented well with hard rum sauce.


  • 1 lb of sugar
  • 1 lb of butter
  • 9 eggs
  • 1 tsp vanilla
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 lb floured raisins
  • 1 lb black currants
  • ½ cup of brandy


Cream vanilla, sugar, egg yolks and butter until light and fluffy. Fold in stiff egg whites into the mixture. Add raisins and black currents. Pour mixture onto floured porcelain baking moulds. Cover each mould with foil and place in a watered pan. Be sure that it’s just enough water to cover the moulds about halfway. Leave to simmer for about 120 minutes. Then remove each mould from the pan and let cool.

To serve these wonderful treats remove the pudding from the moulds onto serving plate. It is best to gently heat this dish up before serving. To heat, simply place the mould in shallow water pan and bring to a gentle simmer. Once pudding has been transferred to the serving plate, drizzle with the heated brandy with holly as garnish. Light the brandy then quickly extinguish the flame before cutting.

Hard Sauce:

  • Cream ½ cup butter
  • Mix 2 cups sugar until fluffy

Slowly mix in rum and then chill before serving.

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