Grandma Waldal's Christmas Pudding Recipe #190623
Grandma made this pudding for the holidays. I never cared for it, but my dad loves it!
This takes two days, and will tie up your oven for 7-8 hours!
by mikekey
20½ days | 20 days prep
SERVES 12
- 1 1/2 lbs raisins
- 1/2 cup almonds, chopped
- 2 ounces candied citron peel, finely chopped
- 2 cups apples, finely diced
- 1 cup brandy
- 1 1/2 cups dry breadcrumbs
- 1 cup suet, finely chopped
- 1/2 cup sugar
- 1 cup molasses
- 3 eggs
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 2 teaspoons lemon rind, grated
- Combine the raisins, almonds, citron, apples, and brandy in a bowl, and allow to sit overnight.
- The next day, preheat oven to 300°F
- Butter a 2-qt. pudding mold (or souffle dish).
- Combine the fruit mixture with the remaining ingredients, one at a time. Mix well, and turn into pudding mold and cover tightly with parchment paper secured with cotton string.
- Place a large roasting pan in oven on center rack. Place mold in pan and fill pan with boiling water. Steam 7 to 8 hours, adding more water if necessary.
- To serve, loosen the side of the pudding with a knife and invert onto a serving platter.
- Serve warm, with your favorite hard sauce. (There are several variations posted here on Zaar).
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5 stars