Harrod's Christmas Pudding

Harrod's Christmas Pudding Recipe

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Jo G


Christmas Pudding is a great English tradition. I had always bought mine while living in England, but found I couldn't buy them here in the US. I did an internet search and came across this recipe. I have listed this recipe exactly as I found it, although I have had to make some substitutions to the dried fruit as I can't find everything listed, but other than that, I make no changes. This will be the 5th year I have made these puddings and last year I made extra so I could give them to some of the friends we have made here. I will be doing the same this year as I had such good reviews.

★★★★★ 1 vote
30 Min
5 Hr


1/2 lb
1 1/3 c
brown sugar
large eggs
3 Tbsp
corn syrup
2/3 c
self rising flour
1/2 tsp
1/2 tsp
1/2 tsp
apple pie spice
juice of 1 lemon
zest of 1 lemon
zest of 1 orange
4 c
fresh breadcrumbs
1 1/3 c
golden raisins
1 1/3 c
seedless raisins
1 1/3 c
1/3 c
mixed citrus peel
1/2 c


1Beat 1/2 pound of butter until soft. Add brown sugar and beat until fluffy.
2Sift flour with salt and spices. Fold into the butter mixture with the lemon juice, orange and lemon zest, breadcrumbs, fruits, mixed peel and brandy.
3Spoon mixture into 2 prepared molds. Cover each mold with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place. Leave overnight in the fridge.
4Put molds in a large saucepan with enough water to come halfway up the sides of the molds. Cover and steam for 5 hours, topping up water as necessary. Remove from water.
5Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth secured with a string and ends of cloth tied in a knot over the pudding mold.
6Store in the fridge until ready to use. Before serving, steam for about 3 hours. Remove from mold onto serving plate. If desired, ignite with brandy (I have never done this). Serve with cream.

About Harrod's Christmas Pudding

Course/Dish: Cakes, Puddings, Other Desserts
Main Ingredient: Fruit
Regional Style: English