Dark, round Christmas pudding on a white plate with a spoon, showing rich fruit-studded texture

Christmas Pudding (Acton's Recipe)

Name: Christmas Pudding (Acton's Recipe)
Total time: 345 min
Yield: 10
Cuisine: United Kingdom
Ingredients: 225g raisins; 225g sultanas; 115g mixed peel; 115g glacé cherries, halved; 115g suet or vegetable suet; 115g fresh breadcrumbs; 115g plain flour; 115g dark brown sugar; 1 grated apple; 1 tsp mixed spice; 1 tsp cinnamon; 1/2 tsp nutmeg; 3 large eggs; 150ml stout; 60ml brandy; Zest of 1 lemon

From Modern Cookery for Private Families · Eliza Acton · 1845

Verified from original source

Dense, dark, boozy — a classic Christmas pudding recipe from the writer who invented the modern recipe layout.

Historical note: Acton pioneered the recipe format we still use today — ingredient list up top, method below.

History

Christmas pudding evolved from medieval pottages and plum porridge into the boiled suet pudding known today. Eliza Acton's 1845 recipe in 'Modern Cookery for Private Families' represents a transitional form, helping standardise what became Britain's iconic festive dessert. Originally eaten by all classes during the twelve days of Christmas, it contained dried fruits, suet, breadcrumbs, and spices. Acton's meticulous measurements made the dish more accessible to middle-class Victorian households. The pudding's association with Christmas intensified during the 19th century, and it remains traditional in Britain and Commonwealth countries, though now typically eaten only on Christmas Day.

Sources

Eliza Acton, Modern Cookery for Private Families, 1845
C. Anne Wilson, Food and Drink in Britain, 1973
Laura Mason, Food Culture in Great Britain, 2004
Jennifer Stead, 'The Plumb Pottage–Plum Pudding Continuum' in Disappearing Foods (ed. Harlan Walker), 1995
Ivan Day, culinary historian and Christmas pudding specialist

Serves

Prep

45m

Cook

300m

Difficulty

Hard

Ingredients

· 225g raisins
· 225g sultanas
· 115g mixed peel
· 115g glacé cherries, halved
· 115g suet or vegetable suet
· 115g fresh breadcrumbs
· 115g plain flour
· 115g dark brown sugar
· 1 grated apple
· 1 tsp mixed spice
· 1 tsp cinnamon
· 1/2 tsp nutmeg
· 3 large eggs
· 150ml stout
· 60ml brandy
· Zest of 1 lemon

Method

1
Combine all fruits and dry ingredients in a huge bowl.
2
Beat eggs, stout, brandy and zest together and mix in.
3
Rest overnight, covered.
4
Grease a 1.2L pudding basin. Pack the mixture in, cover with buttered baking paper and foil, tie with string.
5
Steam over simmering water for 5 hours, topping up as needed.
6
Cool, then re-wrap. Stores 3+ months in a cool dark cupboard.
7
Reheat by steaming another 2 hours before serving with brandy butter.

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