I have several Christmas Pudding recipes, but today’s recipe for 1930’s Special Christmas Pudding is, as the title says, very special
Pressure Cooker Recipe for Stir-up-Sunday
I have several Christmas Pudding recipes on Lavender & Lovage, but today’s recipe for 1930’s Special Christmas Pudding is, as the title says, very special.
It’s taken from a Sainsbury’s leaflet from the 1930’s, which was published for Stir up Sunday at the time.
I have halved the original recipe, as it made two large puddings, which even as pudding lovers, would be too much for us!
The recipe yields a 2lb (900g) light, fruity and boozy pudding, with added almonds and an apple, which adds to the fruitiness of this tempting pud.
If you make it now, or on Stir up Sunday, which is on the 26th November this year (2023), it will have matured nicely just in time for Christmas day.
I made one more substitution, I used butter in place of suet, as we prefer the richness of butter to to suet.
I used my Ninja Foodi 14-in-1 multi-cooker to cook this pudding, using the pressure cooker setting.
Once cooked, store the pudding, ideally, in a dark, cool place, such as the larder or the pantry.
On Christmas Day, you can reheat it in the microwave, or by steaming for 1 hour in a multi-cooker or in a steamer.
Serve it with white sauce, rum or brandy sauce, brandy butter, cream or custard…..it’s delicious when served with any of those options.
I’ve also added a list of prices for mixed fruit from the time this pudding recipe was published – it makes for fascinating reading.
I cooked the pudding in a lovely Burleigh Blue Calico Pudding Basin, from their Archive collection.
Also available in Blue Asiatic Pheasant, these Limited Edition Burleigh Archive pieces are handmade and decorated using the traditional tissue transfer technique in Stoke-on-Trent, England.
Regardless of what pudding basin you use, I think you will love this recipe for 1930’s Special Christmas Pudding, Karen
More Pudding Recipes
- Fried Christmas Pudding with Destiny Sauce
- Steamed Jam Pudding in the Ninja Foodi
- Traditional Bread Pudding
- Baked “Cake Crumb” Mincemeat Pudding
- Traditional Victorian Christmas Pudding Recipe
- Clementine & Brandy Fruit Pudding
Culinary Notes
REHEATING:
To microwave : remove the tinfoil and place the pudding upside down on a plate, microwave for 4 to 5 minutes.
To steam : place the whole pot with the lid on into your steamer and steam for 50 to 60 minutes.
Steam or Boiling:
Boil the puddings in an open pan or in a steamer for 5 hours – making sure that the water is topped up when necessary.
To serve:
On Christmas day – to flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle – take the pudding to the table with the ladle and light the ladle with a match – BE CAREFUL!
Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don’t forget the sprig of holly too.
Recipe for 1930’s Special Christmas Pudding
1930's Special Christmas Pudding
I have several Christmas Pudding recipes on Lavender & Lovage, but today's recipe for 1930's Special Christmas Pudding is, as the title says, very special.
It's taken from a Sainsbury's leaflet from the 1930's, which was published for Stir up Sunday at the time.
I have halved the original recipe, as it made two large puddings, which even as pudding lovers, would be too much for us!
The recipe yields a 2lb (900g) light, fruity and boozy pudding, with added almonds and an apple, which adds to the fruitiness of this tempting pud.
If you make it now, or on Stir up Sunday, which is on the 26th November this year (2023), it will have matured nicely just in time for Christmas day.
I made one more substitution, I used butter in place of suet, as we prefer the richness of butter to to suet.
I used my Ninja Foodi 14-in-1 multi-cooker to cook this pudding, using the pressure cooker setting.
Once cooked, store the pudding, ideally, in a dark, cool place, such as the larder or the pantry.
On Christmas Day, you can reheat it in the microwave, or by steaming for 1 hour in a multi-cooker or in a steamer.
Serve it with white sauce, rum or brandy sauce, brandy butter, cream or custard.....it's delicious when served with any of those options.
Ingredients
- 200g sultanas
- 200g raisins
- 100g currants
- 100g mixed candied citrus peel
- 3 tablespoons brandy or port
- Juice and grated zest of 1 lemon or orange
- 100g self-raising flour
- 2 teaspoons mixed spice
- 80g fresh white or wholemeal breadcrumbs
- 1 small eating apple, peeled, cored and grated
- 100g soft brown sugar
- 80g butter, softened
- 50g flaked almonds, roughly crushed or chopped
- 2 large free-range eggs, beaten
- 30mls milk mixed with 30mls brandy or port
Instructions
- Place all of the dried fruit into a large bowl and add the brandy or port, or a mixture of both. Cover and leave overnight.
- The next day, add all if the remaining ingredients to the dried fruit, Mix thoroughly until a soft dropping consistency has been achieved.
- Grease a 2lb (900g) pudding basin with butter, and place a circle of buttrered greaseproof paper in the bottom of the pudding basin.
- Spoon the mixture into the pudding bowl – smoothing down the surface slightly.
- Cover with buttered greaseproof paper and muslin pudding cloths or aluminium foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later.
- Place a trivet or a rack in the bottom of the inner liner of the Ninja Foodi, or Instant Pot, CrockPot or pressure cooker. Pour 1500mls of water into the liner and place the puddig basin on the trivet or rack.
- Close the lid and turn the pressure release valve to SEAL.
- Move the programme slider right over to the LEFT to PRESSURE.
- Set the pressure to HIGH for 60 minutes and press the START button.
- The machine will beep and naturally release the pressure. Allow the pressure to be realeased naturally. Open the lid once all the pressure has been released.
- Carefully remove the pudding from the machine using the racks handles, or the string if used.
- Remove the greaseproof paper, cloths/ aluminium foil and cover with fresh greaseproof paper and a clean pudding cloth or foil. Store in a dry, dark and cool place for at least 2 to 3 weeks.
- REHEATING: To microwave : remove the tinfoil and place the pudding upside down on a plate, microwave for 4 to 5 minutes.
- To steam : place the whole pot with the lid on into your steamer and steam for 50 to 60 minutes.
Notes
REHEATING:
To microwave : remove the tinfoil and place the pudding upside down on a plate, microwave for 4 to 5 minutes.
To steam : place the whole pot with the lid on into your steamer and steam for 50 to 60 minutes.
Steam or Boiling:
Boil the puddings in an open pan or in a steamer for 5 hours – making sure that the water is topped up when necessary.
To serve:
On Christmas day - to flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle – take the pudding to the table with the ladle and light the ladle with a match – BE CAREFUL!
Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don’t forget the sprig of holly too.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 734Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 91mgSodium 549mgCarbohydrates 136gFiber 7gSugar 92gProtein 11g
sherry says
I wonder if people still make their own puddings and Christmas cakes these days? It certainly brings back childhood memories for me, with my sister and myself helping our mum to make the cake weeks before hand.
Karen Burns-Booth says
I think a lot of people still do, as the commercial puddings aren’t as nice!
Stefani says
We’re a German-American household, so pudfings are not originally part of oyr Christmas traditions. However, I love to cook and bake and try new things, and Christmas is my favorite time of the year, so last year we made our first Christmas pudding – it was so good! Having tried a chocolatey variety from an app, this year we’re going more traditional. I can’t wait to find out how it tastes! Now the dilemma is: what sauce should we serve alongside? Merry Christmas greetings from Southern Germany!