0 (0)


Christmas pudding

Christmas pudding
Gina Ferazzi / Los Angeles Times

Dear SOS: We read a poem called "Little Jack Horner" and in it was a Christmas pie. We want to know what is in a Christmas pie. Do you have a recipe for it? Thank you. Mrs. Higashi's class Palms ... Read more

Total time: 4 1/2 hours | Serves 12
  • 1 1/4 cups currants
  • 1/4 cup blanched almonds, cut in bits
  • 1 1/4 cups raisins, chopped fine
  • 1/3 cup shredded candied citron
  • 1/4 cup candied lemon peel, cut in thin strips
  • 1/4 cup candied orange peel, cut in thin strips
  • 2 cups flour, divided
  • 1/2 pound solid beef fat trimmings
  • 3 eggs, separated
  • 1/4 teaspoon baking soda
  • 2 tablespoons cold water
  • 1/2 cup (1 stick) butter
  • 1/3 cup sugar
  • 1 cup milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • Juice of 1 orange
  • Juice of 1 lemon
  • Holly sprigs, for garnish, optional
  • Hard Sauce, optional

Step 1Grease a 1 1/2-quart pudding mold with butter. Set aside.

Step 2Combine the currants, almonds, raisins, candied citron and candied lemon and orange peels in a bowl. Coat with 1/4 cup of flour. Add the beef fat trimmings and mix again. Set aside.

Step 3In a separate bowl, beat the egg yolks until smooth. In another bowl, beat the egg whites until stiff.

Step 4Dissolve the baking soda in cold water.

Step 5In a large mixing bowl, cream the butter and sugar by beating until light and fluffy. Add the beaten egg yolks. Stir in the milk, then stir in the stiff egg whites alternately with the remaining 1 3/4 cups flour. Add the cinnamon, cloves, salt, nutmeg, orange juice, lemon juice and dissolved baking soda. Stir in the flour-coated fruit mixture.

Step 6Fill the mold with the pudding and cover tightly. Set the mold in a pot and add boiling water until it comes halfway up the sides of the mold. Keep the water at a simmer, adding more as needed, 3 hours.

Step 7Let the pudding cool, turn it out of the mold, decorate it with sprigs of holly and serve with Hard Sauce.


Licorice ice cream
Licorice ice cream

Roasted garlic smashed potatoes
Roasted garlic smashed potatoes

Sous-vide chicken breast
Sous-vide chicken breast

Pineapple-infused sake
Pineapple-infused sake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Croustade with apples and prunes in Armagnac
Crepes filled with grapefruit cream
Mexican hot chocolate ice cream with dark chocolate sauce
Jim Dodge's Remarkable Flaky Pie Pastry