Making Christmas Pudding Recipe

german traditional Christmas pudding recipe

Traditional Christmas Pudding Recipe

Family traditions are important for creating lasting memories.  When my cousin asked if the children and I wanted to make my Great-Grandmother’s traditional Christmas pudding together, I saw it as opportunity to establish a family tradition we would enjoy — and remember.

Below is a picture of my German Great-Grand Mother on my wedding day. She died in 2009 at age 96. This is her Christmas Pudding Recipe.

german great grandmother traditional christmas pudding recipe

These pictures capture the fun of the day.

Mixing

making traditional christmas pudding

Making

making traditional christmas pudding

Coins go in

making traditional christmas pudding -- coins in

Wrap and finish!

traditional christmas pudding recipe

Ingredients

125g self-raising flour

125g plain flour

250g bread crumbs

pinch salt

500g minced suet

500g brown sugar

500g currants

500g sultanas

500g raisins

1 handful of roughly chopped dates

1 packet mixed peel

1 1/2 packets cherries

10 eggs

1 teaspoon cinnamon

1 teaspoon nutmeg

125g-250g blanched whole almonds

1 teaspoon mixed spice

1 cup treacle

1 grated carrot

1 grated (green) cooking apple

Splash of alcohol of your choice (Sherry is my pick)

Unbleached cloth (60 cm x 60 cm)

traditional christmas pudding recipe -- german

Method:

1. Prepare all fruits into bowl one or two days prior to cooking. Coat fruit with alcohol.

2. Prepare self-raising & plain flour, nutmeg, cinnamon, and spices one or two days before.

3. Day of making, beat minced suet & sugar well.

4. Gradually add beaten eggs.

5. Then add treacle and mix well.

6. Add apple & carrot.

7. Add fruit to mixture a small amount at a time, and mix well with a wooden spoon.

8. Lastly, add flour mixture and mix well.

Preparing and Cooking

1. Have unbleached cloth ready.

2. Dip cloth into boiling water.

3. Spread out & sprinkle freely with plain flour.

4. Put mixture onto cloth (in middle). Gather up ends and screw up to pudding. Tie very tightly with string so that water cannot get in.

5. Boil 6 hours, keeping pudding covered with water at all times (you may need to top up with water during the cooking process).

6. When finished, hang to dry for 6-8 weeks. On day of use, boil another 3 hours.

Printer Friendly Recipe: Traditional Christmas Pudding Recipe

This is the first time I’ve made this pudding.  I can’t wait to open it up on Christmas day, not only to taste it but because I feel proud we did it together.

Do you have family traditions surrounding Christmas?  I’d LOVE to hear about them.

More Christmas

Christmas Crafts

Christmas Food

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Kelly loves life at both ends of the spectrum: wearing high heel shoes one day and hiking boots the next; sipping tea out of a pretty cup and slurping hot coffee from a camping mug; challenging herself physically and stopping for quiet unhurried moments to feel the wind on her face. Kelly and her husband Matthew seek to live a fun and adventurous life with their four children and pet bird.

Latest posts by Kelly - Be A Fun Mum (see all)

Comments

  1. says

    I love family traditions and especially remembering our loved ones and the special dishes they prepared for our family celebrations. My
    aunt always brought pineapple upside down cake and now her grand-daughter brings it. It is such a great memory and yummy too. The girls look like they truly got into your Great-Grandmother’s Christmas Pudding. What a wonderful tradition to pass on. Visiting from waddleeahchaa.com :)

  2. says

    Wow that is some pudding – what a lovely recipe and tradition. Your photo with your grandma is really lovely – you both look so happy. Really have to get the pudding made. I do make it with my girls but don’t usually have hands in the bowl but it looks like too much fun not to do it like that. Thanks Kelly x

  3. Louise says

    I’m not an experienced cook but I’m thinking of attempting it! The ingredients looks lovely. I read you boil it again on the day you eat it, how long before this should I make it?

    • says

      It’s really the yummiest Christmas pudding I have EVER tasted! I’ll actually add this into the post but you hang it for a 2-3 months. Then, on the day you want to use it, boil for 3 hours. Does that make sense?

    • Kel says

      Hi Louise :) Don’t stress too much, the most important thing is that it’s made with love – the more hands that have a stir, the tastier it is……I guarantee! I can’t even put into words how tickled our grandma would be that her family recipe is being enjoyed by other families :-) Good luck!

  4. Courtney says

    Hi there, do you know if there is an alternative to the suet? I plan on making this for christmas where there are a few vegetarians present, so trying to cater for everyone!

    • says

      Hi Courtney, I found this answer. below from http://www.discusscooking.com/forums/f10/christmas-pudding-16132.html

      Q. Is there a substitution for suet when cooking?

      A. If you’re making a traditional steamed pudding, especially a plum pudding, the answer is “no, there is no substitute for suet.” Bet you didn’t expect that answer, did you?

      Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet. Because suet has a high melting point, it serves as a place-holder in puddings and crusts when the dough has begun to set, and long after other fats would have melted. As a result, the structure of the pudding is already defined by the time the suet melts, leaving thousands of tiny air holes that give the pudding a light and smooth texture. Additionally, suet, which does not have any meaty taste, imparts a rich flavor. The substitution of butter or shortening, especially in a steamed pudding, simply creates a dish that is heavy and greasy. Needless to say, very few people cook with suet these days, and most run screaming from any recipe that even mentions the stuff. If you can’t bear the thought of using suet, you can certainly substitute solid vegetable shortening — which also has a relatively high melting point — for suet in most recipes and few people will notice.

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