Harrod's Christmas Pudding Recipe

Name: Harrod's Christmas Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound butter unsalted; 2 teaspoons butter for greasing molds; 113 cups brown sugar, dark; 3 large eggs beaten; 3 tablespoons corn syrup, dark; ⅔ cup flour, self-rising self-rising; 1 pinch salt; 1/2 teaspoon cinnamon ground; 1/2 teaspoon nutmeg freshly grated; 1/2 teaspoon apple pie spice; 1 each lemon juice of; 1 each orange zest finely grated; 1 each lemon zest finely grated; 4 cups bread crumbs fresh; 113 cups golden raisins; 113 cups raisins, seedless; 113 cups currants; ⅓ cup mixed citrus peel chopped; 1/4 cup brandy

Servings: persons

1/2 pound butter unsalted
2 teaspoons butter for greasing molds
113 cups brown sugar, dark
3 large eggs beaten
3 tablespoons corn syrup, dark
⅔ cup flour, self-rising self-rising
1 pinch salt
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg freshly grated
1/2 teaspoon apple pie spice
1 each lemon juice of
1 each orange zest finely grated
1 each lemon zest finely grated
4 cups bread crumbs fresh
113 cups golden raisins
113 cups raisins, seedless
113 cups currants
⅓ cup mixed citrus peel chopped
1/4 cup brandy

1
Thickly butter and dust with flour two 1-quart molds (or dome-shaped china, ceramic or glass bowls).
2
Set aside.
3
Beat the 1/2 pound butter until soft.
4
Add sugar and beat until fluffy.
5
Gradually beat in the eggs and syrup.
6
Sift flour with salt and spices; fold into the butter mixture with the lemon juice, grated rinds, bread crumbs, fruits, mixed peel and brandy.
7
Spoon mixture into the 2 prepared molds.
8
If molds don't have lids, cover each with a circle of waxed paper, then a piece of foil pleated across the center and securely tied in place.
9
Leave overnight in refrigerator.
10
Put molds in a large saucepan with enough water to come halfway up the sides of the molds.
11
Cover and steam for 5 hours; remove from the water.
12
Let cool completely, then cover with a clean piece of waxed paper and a pudding cloth (muslin or closely woven cheesecloth) secured with a string and ends of the cloth tied in a knot over the pudding mold.
13
Leave in the refrigerator to mature before using.
14
Before serving, steam about 3 hours.
15
Remove from mold.
16
Bring to the table blazing in 'ignited brandy, and bedight with Christmas holly stuck into the top.

24259

kcal

Calories

Fat

6118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 pound butter unsalted, 2 teaspoons butter for greasing molds, 113 cups brown sugar, dark, 3 large eggs beaten, and more.

Yes, Harrod's Christmas Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Harrod's Christmas Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions