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eve cooper's christmas pudding

Submitted by Gerry 11 June 2009

Serves 4-6 depending on taste and how much cream they eat with it.



* 12oz mixed fruit, * 6oz raisins, * 2oz peel, * 12oz dark brown sugar, * 2oz chopped almonds, * 6oz fresh/stale breadcrumbs (not dried), * 6oz suet, * 6oz plain flour, * ½ level teaspoon nutmeg, * ½ level teaspoon cinnamon, * ½ level teaspoon salt, * 1 grated carrot (medium), * 1 grated cooking apple, * 1 lemon zest and juice, * 3 tablespoons brandy, * 1 large egg,,


In a large mixing bowl put all dry ingredients. Add carrot, apple, lemon, brandy and egg. Leave overnight. Boil or steam for 6-8 hours. Make pudding a few months before Christmas; keeps well. Eve's children loved this pudding. When each of them left home she gave them the recipe and £10 for buying the bowl and ingredients. Her daughter Jane Hogg has given me her mother's recipe.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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