Not too long ago I had a great Chef Q&A [1] from Anne Trembath about a Christmas pudding recipe. Since it has been quite some time since I made a Christmas pudding I called the expert, my mom. I can clearly remember sitting at the table as the Christmas pudding was carefully presented and doused with warm brandy. As the lights would dim a hush would fall over the noisy holiday table, and cheer with applause, as the pudding was set flambéed. What a sight, the flicker and glow from the flambéed pudding was beautiful, and even though I was far too young, I was allowed a modest slice with a dollop of brandy infused whipped cream.

After discussing the ins and outs of Christmas puddings over the phone with Mom, and convincing her to finally give me Granny Grey’s Irish Christmas Pudding recipe, I passed it on to Anne and wished her well. Since I have never actually tried my Gran’s recipe, I thought I should give it a whirl, making sure it is as tasty as I remember, before sharing it with the Anne and world-wide-web.

Measuring and mixing the ingredients was easy, but took a little longer than expected. I had to stop and make breadcrumbs. The recipe calls for fresh white breadcrumbs, all I had was dried, and they wouldn’t do! Unfortunately I had to sacrifice the croissants I bought for breakfasts and lunches for the pudding, fortunately the pudding would benefit! After a marathon of steaming, the pudding was done; make sure you don’t plan to go anywhere the day you make this recipe. The smell, taste and texture of the finished Christmas pudding, brought back some great holiday memories. The kids and I were really excited when I warmed the brandy, poured it over the hot pudding, and set it to flambé in the dark kitchen, Thanks, Jenny!

Happy Holiday Cooking!
Chef Ryan Skelton

Irish Christmas Pudding
Makes 2 Puds
Serves 24 in Christmas Cheer
Prep Time: 40 minutes
Total Time: 8 hours with an overnighter in the fridge

1 cup (250 mL) ¼ lb plain flour

½ tsp (3 mL) mixed spice
¼ tsp (1 mL) grated nutmeg
½ lb (8 oz) fresh white breadcrumbs
10 oz finely shredded suet (beef)
½ lb (1 cup) (250 mL) soft brown sugar
¾ lb (12 oz) seedless raisins
¾ lb (12 oz) sultans
2 oz mixed chopped peel
2 oz slivered almonds
Finely grated peel of 1 orange
4 large eggs, beaten
½ wine glass of brandy
½ tsp almond essence
5 oz milk

1. Sift flour, spice, and nutmeg into large bowl.
2. Add breadcrumbs, suet, sugar, raisins, sultanas, peel, almonds and orange peel. Toss well together. Combine with beaten eggs, brandy, almond essence and milk. Mix well.
3. Leave overnight in cool place. Divide between two buttered bowls. Cover securely with butter greaseproof paper or aluminum foil.
4. Steam steadily for 6 hours, replenishing water as it boils away.
5. Cool in bowls for 15 mins.
6. Turn out and leave until completely cooled. Wrap in foil and store in cool, dry place.
7. To serve, unwrap puddings return to buttered bowls, cover and steam for further 2 hours.
8. Turn on to a warm dish and serve with hard sauce or whipped cream. Flambé with brandy just before serving.