Recipe: Christmas Pudding

A PUDDING much used during the holiday season is Christmas PUDDING. The ingredients for this dessert are similar to those for suet-fruit PUDDING. In fact, both may be used for the same purpose. Christmas PUDDING is especially good when served with hard Sauce, although other Sauce may be used with it.

(Sufficient to Serve Twelve)

  •  2-1/2 c. stale bread crumbs
  •  1/2 c. milk
  •  1 c. beef suet
  •  1/2 c. sugar
  •  1/2 c. molasses
  •  2 eggs
  •  1 c. chopped raisins
  •  1/2 c. chopped citron
  •  1/2 c. chopped nuts
  •  1 c. flour
  •  1/2 tsp. soda
  •  1 tsp. baking powder
  •  1 tsp. salt
  •  1/3 c. fruit juice

Soak the bread crumbs in the milk. Work the suet with the hands until it is CREAMy, and to it add the sugar, molasses, and well-beaten eggs. Mix with the milk and bread crumbs, and add the fruit and nuts. Mix the dry ingredients and sift them into the mixture. Add the fruit juice, turn into a buttered mold, and steam for 3 hours. Serve hot with hard Sauce or any other desired Sauce.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)