Myrtle Allen's Christmas Pudding

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recipe by Suvi Coffey

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    472

Traditional steamed Christmas pudding. I've adapted the Ballymaloe recipe to accommodate vegetarians. The original Myrtle recipe calls for suet instead of butter. You can use either.

recipe updated Oct 9, 2018

Ingredients

  • Breadcrumbs icon
    Breadcrumbs
    4¼ cups
  • Caster sugar icon
    Caster sugar
    ¾ cup
  • Pastry flour icon
    Pastry flour
    3 tbsp (23g)
  • Mixed spice icon
    Mixed spice
    2 tsp (5g)
  • Salt icon
    Salt
    about ¼ teaspoon (1g)
  • Sultanas icon
    Sultanas
    1½ cups
  • Currants icon
    Currants
    ½ cup
  • Raisins icon
    Raisins
    1 cup
  • Candied citrus peel icon
    Candied citrus peel
    1⅛ cups
  • Butter icon
    Butter
    ¾ cup
  • Egg icon
    Egg
    3 (150g)
  • Cooking apple icon
    Cooking apple
    1 (150g)
  • Irish whiskey icon
    Irish whiskey
    60ml (4 tbsp)

Tools

  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Large mixing bowl

Step preview

  1. Add breadcrumbs, caster sugar, pastry flour, mixed spice, salt, sultanas, currants, raisins and candied citrus peel to a clean large mixing bowl
  2. Mix until well combined
  3. Add butter to the batter
  4. Add egg, cooking apple and irish whiskey to a clean medium bowl
  5. Transfer egg mixture to batter
  6. Mix until well combined
  7. Transfer batter to small bowl
  8. Cover with parchment paper
  9. Steam - 8 hr
  10. Store in plastic container
  11. Steam - 1 hr
  12. Serve
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