Real Recipes From Real Home Cooks ®

harrod's christmas pudding

(1 rating)
Recipe by
Jo G
Mountain Home, AR

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 rating)
yield serving(s)
prep time 30 Min
cook time 5 Hr
method Steam

Ingredients For harrod's christmas pudding

  • 1/2 lb
  • 1 1/3 c
    brown sugar
  • 3
    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

How To Make harrod's christmas pudding

  • 1
    Beat 1/2 pound of butter until soft. Add brown sugar and beat until fluffy.
  • 2
    Sift flour with salt and spices. Fold into the butter mixture with the lemon juice, orange and lemon zest, breadcrumbs, fruits, mixed peel and brandy.
  • 3
    Spoon 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.
  • 4
    Put 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.
  • 5
    Let 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.
  • 6
    Store 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.