Traditional Recipes

This section is devoted to those hearty, rib-sticking sweet and savoury puddings that we all love (including the most traditional of all, Christmas Pudding). In addition, you’ll find galantines and meat rolls – all full of flavour and particularly comforting on chilly winter days.

They’re not for weight-watchers or fans of nouvelle cuisine and there’s no doubt that you shouldn’t indulge in this type of thing too often. But I’m sure you’ll agree, they are exceptionally good once in a while!

Steak and kidney pudding

If you buy ready-prepared mixed steak and kidney, ask for 550 g/1¼ lb.

Serves 4

For the suet pastry (paste):

225 g/8 oz/2 cups self-raising (self-rising) flour

2.5 ml/½ tsp salt

100 g/4 oz/1 cup shredded (chopped) beef or vegetable suet

A little cold water

For the filling:

450 g/1 lb lean stewing steak, cubed

100 g/4 oz ox kidney, cored and cut into bite-sized pieces

15 g/½ oz/2 tbsp plain (all-purpose) flour

Freshly ground black pepper

1 large onion, thinly sliced

1 potato, diced

150 ml/¼ pt/2/3 cup beef stock, made with ½ stock cube

To serve:

Gravy, carrots, cabbage and mustard

1 To make the pastry, sift the flour and salt into a bowl. Stir in the suet and mix with enough cold water to form a soft but not sticky dough.

2 Knead gently on a lightly floured surface. Cut off a quarter of the dough (this will make a lid), roll out the remainder and use to line a greased 1.2 litre/2 pt/5 cup pudding basin.

3 Mix the beef and kidney with the plain flour and some salt and pepper. Layer with the sliced onion and potato in the basin. Add the stock.

4 Brush the edges of the pastry with a little water. Roll out the reserved pastry to a round the size of the top of the basin and place on top. Press the edges well together to seal. Cover with a double thickness of greased greaseproof (waxed) paper or foil with a pleat in the middle to allow for rising. Twist and fold under the rim of the basin to secure or tie with string. Transfer to a steamer, cover with a lid and steam for 4 hours.

5 Serve straight from the basin or turn out on to a warm serving dish, with extra gravy, carrots and cabbage and mustard.

PREPARATION AND COOKING TIME: 41⁄2 HOURS

Steak and mushroom pudding

Make in the same way, substituting small button mushrooms for the kidney.

Steak and ale pudding

Make in the same way, omitting the kidney and adding a large, thinly sliced carrot to the mixture. Moisten with brown ale instead of the stock.

Bacon, corn, mustard and herb dome

Serves 4–5

For the filling:

450 g/1 lb unsmoked bacon joint

15 g/½ oz/1 tbsp butter or margarine

295 g/10½ oz/1 medium can of condensed cream of celery soup

200 g/7 oz/1 small can of sweetcorn (corn), drained

Freshly ground black pepper

For the pastry (paste):

225 g/8 oz/2 cups self-raising (self-rising) flour

2.5 ml/½ tsp salt

5 ml/1 tsp mustard powder

100 g/4 oz/1 cup shredded (chopped) beef or vegetable suet

5 ml/1 tsp dried mixed herbs

30 ml/2 tbsp chopped fresh parsley

Cold water, to mix

To serve:

French (green) beans

1 Dice the bacon, discarding any rind and fat. If you think the meat may be salty, soak it in cold water for 2–3 hours, then drain thoroughly.

2 Melt the butter or margarine in a saucepan. Add the meat and fry (sauté), stirring, for 2 minutes. Remove from the heat. Stir in the soup and sweetcorn and season with pepper.

3 To make the pastry, sift the flour, salt and mustard powder into a bowl. Stir in the suet, mixed herbs and parsley and mix with enough water to form a soft but not sticky dough. Knead gently on a lightly floured surface.

4 Cut off a quarter of the dough and reserve (for a lid), then roll out the remainder and use to line a greased 1.2 litre/2 pt/5 cup pudding basin.

5 Turn the filling into the basin. Brush the edges with water. Roll out the reserved dough to a round the size of the top of the basin and press into position.

6 Cover with a double thickness of greased greaseproof (waxed) paper or foil with a pleat in the middle to allow for rising. Twist and fold under the rim of the basin to secure or tie with string.

7 Transfer to a steamer, cover with a lid and steam for 2½ hours.

8 Serve straight from the basin with French beans.

PREPARATION AND COOKING TIME: 3 HOURS

Chicken galantine

Serve any leftovers cold the next day with salad or use as a filling for sandwiches or baguettes. If your loaf is too large to fit in a steamer, use a bain marie.

Serves 8

700 g/1½ lb minced (ground) chicken

100 g/4 oz cooked ham, very finely chopped

225 g/8 oz pork sausagemeat

1 onion, very finely chopped

100 g/4 oz/2 cups fresh white breadcrumbs

5 ml/1 tsp dried oregano

Salt and freshly ground black pepper

A little cayenne

1 large egg, beaten

For the sauce:

1 bunch of spring onions (scallions), chopped

15 g/1 oz/1 tbsp butter or margarine

400 g/14 oz/1 large can of chopped tomatoes

15 ml/1 tbsp tomato purée (paste)

A good pinch of caster (superfine) sugar

To serve:

New potatoes and courgettes (zucchini)

1 Mix all the ingredients for the galantine thoroughly together in a large bowl (you may find it best to mix with your hands), seasoning well.

2 Turn into a greased 900 g/2 lb loaf tin (pan) and press down well. Cover tightly with foil, twisting and folding under the rim of the tin to secure.

3 Transfer to a steamer, cover with a lid and steam for 2 hours.

4 Meanwhile, make the sauce. Fry (sauté) the spring onions in the butter or margarine for 2 minutes, stirring all the time. Add the tomatoes, tomato purée and sugar. Bring to the boil, reduce the heat and simmer for 5 minutes until pulpy. Season the sauce with salt, pepper and cayenne to taste.

5 Remove the galantine from the pan and leave to stand for 5 minutes. Turn out on to a warm serving dish and serve sliced with the spicy tomato sauce, new potatoes and courgettes.

PREPARATION AND COOKING TIME: 2 HOURS 10 MINUTES

Beef galantine

Prepare in exactly the same way, using minced (ground) beef and sausagemeat. Flavour with dried mixed herbs instead of oregano. Serve with canned creamed mushrooms instead of the tomato sauce for a change.

Pork galantine

Prepare in exactly the same way, using minced (ground) pork instead of chicken and finely chopped streaky bacon instead of ham. Flavour with dried sage instead of oregano.

Stuffed pork roll

Serves 4–6

900 g/2 lb piece of lean belly pork

Salt and freshly ground black pepper

2.5 ml/½ tsp ground allspice

100 g/4 oz/2 cups fresh white breadcrumbs

1 onion, finely chopped

15 ml/1 tbsp chopped fresh sage

15 ml/1 tbsp chopped fresh parsley

1 egg, beaten

60 ml/4 tbsp dried breadcrumbs

To serve:

Crusty bread, pickles and a mixed salad

1 Place the meat, rind-side down, on a board and cut away all the bones.

2 Mix 2.5 ml/½ tsp salt with a good grinding of pepper and the allspice and rub all over the meat.

3 Mix together the fresh breadcrumbs, onion, sage and parsley. Season with a little more salt and pepper and mix with the beaten egg to bind.

4 Spread all over the meat, to within 1 cm/½ in of the edges. Roll up and tie securely with string.

5 Wrap tightly in foil, twisting the ends to seal thoroughly.

6 Transfer to a steamer, cover and steam for 4 hours. Remove from the steamer and leave until cold.

7 Remove the string and rind and roll in the dried breadcrumbs to coat. Cut into slices before serving with crusty bread, pickles and a mixed salad.

PREPARATION AND COOKING TIME: 4 HOURS 25 MINUTES PLUS COOLING

Spotted dick

You can use half currants and half sultanas (golden raisins), if you prefer.

Serves 4–6

100 g/4 oz/1 cup plain (all-purpose) flour

10 ml/2 tsp baking powder

100 g/4 oz/2 cups fresh white breadcrumbs

100 g/4 oz/1 cup chopped (shredded) beef or vegetable suet

75 g/3 oz/1⁄3 cup caster (superfine) sugar

100 g/4 oz/2/3 cup currants

2 eggs, beaten

75 ml/5 tbsp milk

For the syrup sauce:

90 ml/6 tbsp golden (light corn) syrup

30 ml/2 tbsp lemon juice

To serve:

Custard or cream

1 Sift the flour and baking powder into a bowl.

2 Stir in the breadcrumbs, suet, sugar and currants.

3 Mix with the eggs and enough milk to form a soft, dropping consistency. Shape into a roll on a double thickness of greased, greaseproof (waxed) paper or foil. Wrap up loosely and tie the ends with twist ties or string.

4 Transfer to a steamer, cover and steam for 2½ hours.

5 Meanwhile, make the sauce. Put the syrup and lemon juice in a small bowl. Place in a tier above the pudding in the steamer and steam for the last 5 minutes until hot, runny and blended.

6 Unwrap the pudding on to a warm serving dish. Spoon a little syrup sauce over, then slice and serve with the remaining sauce and custard or cream.

PREPARATION AND COOKING TIME: 2 HOURS 45 MINUTES

Jam roly poly with jam sauce

Serves 4

A little butter or margarine, for greasing

175 g/6 oz/1½ cups self-raising (self-rising) flour

A pinch of salt

75 g/3 oz/¾ cup shredded (chopped) beef or vegetable suet

1 egg, beaten

60 ml/4 tbsp milk

120 ml/8 tbsp raspberry jam (conserve)

A little extra milk, for brushing

30 ml/2 tbsp caster (superfine) sugar

Finely grated rind and juice of ½ lemon

75 ml/5 tbsp water

A little sifted icing (confectioners’) sugar, for decorating

To serve:

Custard

1 Grease the shiny side of a 30 cm/12 in square of foil with the butter or margarine.

2 Sift the flour and salt into a bowl and stir in the suet. Add the beaten egg and enough of the milk to form a soft but not sticky dough. Knead gently on a lightly floured surface. Roll out to a rectangle about 20 x 25 cm/8 x 10 in.

3 Spread half the jam over, leaving a border about 1 cm/½ in wide all round. Brush the border with a little milk. Roll up, starting at a short end. Place on the greased foil and wrap loosely to allow for expansion. Make sure the edges are sealed well to prevent moisture getting into the parcel.

4 Transfer to a steamer, cover with a lid and steam for 1½ hours.

5 Heat the remaining jam with the caster sugar, lemon rind and juice and the water in a small saucepan, stirring until smooth.

6 Unwrap the pudding and place on a warm serving dish. Dust with the sifted icing sugar and serve with the hot jam sauce and custard.

PREPARATION AND COOKING TIME: 1 HOUR 45 MINUTES

Christmas pudding

Make at least 6 weeks before Christmas, if possible, to allow the flavours to develop.

Serves 8

100 g/4 oz/1 cup plain (all-purpose) flour

100 g/4 oz/2 cups fresh white breadcrumbs

1.5 ml/¼ tsp salt

5 ml/1 tsp mixed (apple-pie) spice

100 g/4 oz/1 cup shredded (chopped) beef or vegetable suet

175 g/6 oz/¾ cup soft dark brown sugar

450 g/1 lb/22/3 cups mixed dried fruit (fruit cake mix)

1 small carrot, grated

1 small eating (dessert) or cooking (tart) apple, grated

1 large egg, beaten

100 ml/3½ fl oz/scant ½ cup stout or brown ale

A little butter or margarine, for greasing

To serve:

Brandy Sabayon and cream

1 Mix all the ingredients except the eggs and stout in a large bowl. When thoroughly blended, stir in the eggs and stout to form a moist mixture. Cover with a clean cloth and leave to stand for 24 hours.

2 Grease a 900 ml/1½ pt/3¾ cup pudding basin and line the base with a circle of greased greaseproof (waxed) paper. Turn the mixture into the basin and level the surface.

3 Cover with a circle of greaseproof paper, then an old saucer, rounded side up. Finally cover with a double thickness of foil, twisting and folding under the rim of the basin to secure.

4 Transfer to a steamer, cover with a lid and steam for 6–7 hours until really dark in colour. Cool, then remove the foil and re-cover with clean foil. Store in a cool dark place.

5 When ready to serve, steam again for 2½ hours. Serve hot with Brandy Sabayon and cream.

PREPARATION AND COOKING TIME: 6–7 HOURS PLUS STANDING, THEN 2½ HOURS FINAL COOKING

Mincemeat layer

This recipe will probably suit those who like mince pies but aren’t too keen on Christmas pudding.

Serves 6

45 ml/3 tbsp mincemeat

100 g/4 oz/½ cup soft tub margarine

100 g/4 oz/½ cup caster (superfine) sugar

150 g/5 oz/1¼ cups self-raising (self-rising) flour

5 ml/1 tsp baking powder

25 g/1 oz/¼ cup ground almonds

A few drops of almond essence (extract)

2 eggs

To serve:

Vanilla ice cream

1 Place 15 ml/1 tbsp of the mincemeat in the base of a greased 900 ml/1½ pt/3¾ cup pudding basin.

2 Put all the remaining ingredients except the rest of the mincemeat in a large mixing bowl and beat well until smooth. Spoon half the sponge mixture into the pudding basin. Spread the reserved mincemeat over, then top with the remaining sponge mixture.

3 Cover with a double thickness of greased greaseproof (waxed) paper or foil with a pleat in the centre to allow for rising. Twist and fold under the rim of the basin to secure or tie with string.

4 Transfer to a steamer, cover with a lid and steam for 2 hours.

5 Turn out and serve warm with ice cream.

PREPARATION AND COOKING TIME: 2 HOURS 10 MINUTES

Syrup sponge pudding

You can use jam (conserve) instead of syrup, if you prefer.

Serves 6

A little butter or margarine, for greasing

45 ml/3 tbsp golden (light corn) syrup

100 g/4 oz/½ cup soft tub margarine

100 g/4 oz/½ cup caster (superfine) sugar

2 eggs

175 g/6 oz/1½ cups self-raising (self-rising) flour

5 ml/1 tsp baking powder

30 ml/2 tbsp milk

To serve:

Extra syrup and custard

1 Grease a 1.2 litre/2 pt/5 cup pudding basin with a little butter or margarine. Put the golden syrup in the base.

2 Put the margarine, sugar, eggs, flour and baking powder in a large mixing bowl and beat well until smooth. Spoon into the basin and level the surface.

3 Cover with a double thickness of greased greaseproof (waxed) paper or foil with a pleat in the centre to allow for rising. Twist and fold under the rim of the basin to secure or tie with string. Transfer to a steamer, cover with a lid and steam for 2 hours.

4 Turn out and serve with extra golden syrup and cream.

PREPARATION AND COOKING TIME: 2 HOURS 10 MINUTES

Syrup and ginger pudding

Prepare in the same way, adding 7.5 ml/1½ tsp ground ginger to the sponge mixture.

Syrup and lemon pudding

Prepare in the same way, adding the grated rind and juice of ½ lemon to the mixture and omitting 15 ml/1 tbsp of the milk.

Real treacle pudding

Serves 6

175 g/6 oz/1½ cups plain (all-purpose) flour

2.5 ml/½ tsp ground ginger

175 g/6 oz/3 cups fresh white breadcrumbs

100 g/4 oz/1 cup shredded (chopped) beef or vegetable suet

1 egg, beaten

175 g/6 oz/½ cup black treacle (molasses)

45 ml/3 tbsp milk

2.5 ml/½ tsp bicarbonate of soda (baking soda)

A little butter or margarine, for greasing

To serve:

Whipped cream

1 Sift the flour and ginger into a bowl. Stir in the breadcrumbs and suet.

2 Add the beaten egg. Warm the treacle and milk in a saucepan, then stir in the bicarbonate of soda. Mix with the dry ingredients to form a soft, dropping consistency.

3 Grease a 1.25 litre/2¼ pt/5½ cup pudding basin with butter or margarine. Turn the mixture into the basin. Cover with a double thickness of greased greaseproof (waxed) paper or foil with a pleat in the centre to allow for rising. Twist and fold under the rim of the basin to secure or tie with string.

4 Transfer to a steamer, cover with a lid and steam for 2½ hours. Turn out and serve with whipped cream.

PREPARATION AND COOKING TIME: 2 HOURS 40 MINUTES

Sussex pond pudding

This can be made with a whole lemon in the centre, but I prefer this version!

Serves 6

225 g/8 oz/2 cups self-raising (self-rising) flour

A pinch of salt

100 g/4 oz/1 cup shredded (chopped) beef or vegetable suet

100 g/4 oz/2/3 cup currants

150 g/5 oz/2/3 cup soft light brown sugar

Grated rind and juice of 1 lemon

Cold water, to mix

100 g/4 oz/½ cup butter, plus a little for greasing

To serve:

Cream

1 Sift the flour and salt into a bowl. Add the suet, currants and 25 g/1 oz/2 tbsp of the sugar. Mix with the lemon juice and enough water to form a soft but not sticky dough. Knead gently on a lightly floured surface.

2 Cut off a quarter of the dough and roll out to a round the size of the top of the basin to use as a ‘lid’. Roll out the remaining dough and use to line a greased 900 ml/1½ pt/3¾ cup pudding basin.

3 Beat the remaining sugar, the lemon rind and butter together until smooth. Spoon into the basin, then brush the edges of the dough with water and cover with the ‘lid’. Press the edges well together to seal.

4 Cover with a double thickness of greased greaseproof (waxed) paper or foil with a pleat in the middle to allow for rising. Twist and fold under the rim of the basin to secure or tie with string.

5 Transfer to a steamer, cover with a lid and steam for 2½ hours.

6 Turn out and serve with cream.

PREPARATION AND COOKING TIME: 23⁄4 HOURS

Apple dumpling

Serves 4–6

225 g/8 oz/2 cups plain (all-purpose) flour

A pinch of salt

15 ml/1 tbsp baking powder

75 g/3 oz/¾ cup shredded (chopped) beef or vegetable suet

Cold water, to mix

700 g/1½ lb cooking (tart) apples, peeled, cored and sliced

50 g/2 oz/¼ cup granulated sugar

1.5 ml/¼ tsp ground cloves

To serve:

Clotted cream

1 Sift the flour, salt and baking powder into a bowl. Stir in the suet and mix with enough cold water to form a soft but not sticky dough. Knead gently on a lightly floured surface.

2 Cut off a quarter of the dough. Roll out to the size of the top of the basin and reserve for a ‘lid’. Roll out the remaining dough and use to line a greased 900 ml/1½ pt/3¾ cup pudding basin.

3 Mix the apples, sugar and cloves together and use to fill the basin. Add 15 ml/1 tbsp cold water. Dampen the dough edges with a little more water and place the ‘lid’ in position. Press the edges well together to seal.

4 Cover with a double thickness of greased, greaseproof (waxed) paper or foil with a pleat in the centre to allow for rising. Twist and fold under the rim of the basin to secure or tie with string.

5 Transfer to a steamer, cover with a lid and steam for 2½–3 hours.

6 Remove the greaseproof paper or foil. Tie a clean napkin around the basin and serve straight from the basin with clotted cream.

PREPARATION AND COOKING TIME: 2¾–3¼ HOURS

Brown betty

Serves 6

50 g/2 oz/¼ cup butter or margarine, plus a little for greasing

100 g/4 oz/2 cups fresh wholemeal breadcrumbs

2.5 ml/½ tsp ground cinnamon

25 g/1 oz/2 tbsp soft light brown sugar

450 g/1 lb cooking (tart) apples, thinly sliced

50 g/2 oz/1/3 cup sultanas (golden raisins)

30 ml/2 tbsp golden (light corn) syrup

15 ml/1 tbsp water

To serve:

Custard

1 Grease a 900 ml/1½ pt/3¾ cup pudding basin. Add a few of the breadcrumbs and tilt the basin so that they coat the whole inside surface.

2 Mix the cinnamon and sugar together. Put layers of apple, breadcrumbs, sultanas and the cinnamon and sugar mixture in the basin. Dot with the butter or margarine.

3 Blend the syrup and water and pour over. Cover with a double thickness of foil or greaseproof (waxed) paper. Twist and fold under the rim of the basin to secure, or tie with string.

4 Transfer to a steamer, cover with a lid and steam for 2 hours.

5 Serve warm with custard.

PREPARATION AND COOKING TIME: 21⁄2 HOURS

Figgy pudding

This is another traditional pudding to serve at Christmas time, served with Golden Brandy Sauce.

Serves 6

225 g/8 oz/11/3 cups dried figs, chopped

100 g/4 oz/1 cup shredded (chopped) beef or vegetable suet

100 g/4 oz/2 cups fresh wholemeal breadcrumbs

100 g/4 oz/2 cups fresh white breadcrumbs

25 g/1 oz/2 tbsp caster (superfine) sugar

2 eggs, beaten

150 ml/¼ pt/2/3 cup milk

A little butter or margarine, for greasing

To serve:

Custard and cream

1 Mix the figs, suet, breadcrumbs and sugar in a bowl.

2 Add the beaten eggs and milk and mix to form a soft, dropping consistency.

3 Grease a 1.2 litre/2 pt/5 cup pudding basin. Turn the mixture into the basin, then cover with a double thickness of greased greaseproof (waxed) paper or foil with a pleat in the centre to allow for rising. Twist and fold under the rim of the basin to secure or tie with string.

4 Transfer to a steamer, cover with a lid and steam for 4 hours.

5 Turn out and serve with custard and cream.

PREPARATION AND COOKING TIME: 4 HOURS 10 MINUTES

Chocolate pudding with built-in sauce

Serves 4–6

75 g/3 oz/¾ cup self-raising (self-rising) flour

5 ml/1 tsp baking powder

50 g/2 oz/½ cup cocoa (unsweetened chocolate) powder

50 g/2 oz/¼ cup soft tub margarine

25 g/1 oz/2 tbsp caster (superfine) sugar

1 egg, beaten

15 ml/1 tbsp milk

A little butter or margarine, for greasing

10 ml/2 tsp cornflour (cornstarch)

15 g/½ oz/1 tbsp soft light brown sugar

150 ml/¼ pt/2/3 cup water

To serve:

Cream

1 Sift the flour, baking powder and half the cocoa powder into a bowl.

2 Add 40 g/1½ oz/3 tbsp of the margarine, the caster sugar, egg and milk and beat together until smooth.

3 Grease a 900 ml/1½ pt/3¾ cup pudding basin, then turn the mixture into the basin.

4 Put the remaining cocoa, the cornflour and brown sugar in a saucepan. Blend in the water, then add the remaining margarine. Bring to the boil, stirring until thickened. Pour over the pudding.

5 Cover with a double thickness of greased foil with a pleat in the middle to allow for rising. Twist and fold under the rim to secure, or tie with string.

6 Transfer to a steamer, cover with a lid and steam for 1¼ hours.

7 Loosen the edge with a round-bladed knife, then turn out on to a warm, shallow serving dish. The sauce should trickle down the sides. Serve hot with cream.

PREPARATION AND COOKING TIME: 1½ HOURS

Cabinet pudding

Serves 4–6

A little butter or margarine, for greasing

A few glacé (candied) cherries, halved

Angelica leaves

6 blanched almonds

50 g/2 oz sponge (lady) fingers, chopped

50 g/2 oz almond macaroons, roughly crushed

300 ml/½ pt/1¼ cups whipping cream

50 g/2 oz/¼ cup caster (superfine) sugar

2 eggs, beaten

2.5 ml/½ tsp vanilla essence (extract)

75 ml/5 tbsp white rum

To serve:

Rum Custard Sauce

1 Grease a 900 ml/1½ pt/3¾ cup mould. Arrange the cherries, cut sides up, angelica leaves and almonds attractively in the base.

2 Mix the crushed sponge fingers and macaroons together. Whisk the cream with the sugar, eggs, vanilla and rum until well blended. Stir in the crushed biscuits (cookies).

3 Leave to soak for 15 minutes. Pour into the mould.

4 Cover with a double thickness of greased greaseproof (waxed) paper or foil. Twist and fold under the rim of the basin to secure.

5 Transfer to a steamer, cover with a lid and steam for 1 hour until set. Leave to stand for 5 minutes.

6 Turn out and serve with Rum Custard Sauce.

PREPARATION AND COOKING TIME: 1¼ HOURS PLUS STANDING