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Christmas Pudding


2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
teaspoon of cloves
cup of butter
cup of sugar
4 eggs
1 lb. of dates, chopped


Roll cooking oil in two 1 pound coffee tins, drain and sprinkle inside with sugar. In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves. Cream the butter and sugar together with a mixer. Add the eggs one at a time, beating after each addition. Add the dates and beat well. Blend in the dry ingredients.

Turn the batter into the prepared coffee cans. Place several layers of aluminium foil on the tops and tie securely with string. Place the cans on a rack in a large kettle and add boiling water to a depth of ¾ the height of the cans. Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed.

Turn out onto a rack to cool.  They may be frozen or stored for several weeks in the refrigerator.

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