Christmas is usually a big affair at the Flockhart and extended family household. Much is made of tradition throughout the day and also for the Christmas Dinner. Auntie Ida used to come out to Longwood about 4-6 weeks before Christmas to help make the puddings and pies. We all had to have a stir of the pudding mixture for good luck and wrap money and charms to put inside it. Here’s the recipe that we all love so much, and hope you do too!
CHRISTMAS PUDDING (Pamela Flockhart)
Enough for 9-10 x 1pint/half kilo puddings, two medium sized puddings or a big one! I didn’t realise until I tried this myself that it makes a lot of pudding! If you want to just make one for your family of 4-6 I suggest you use only a third of the recipe amounts 🙂

Pamela’s Christmas pudding is rich and usually most enjoyed in the days after Christmas – warmed or cold with cream!
FRUIT: | DRY INGREDIENTS: |
|
|
OTHER INGREDIENTS: | A. PREPARE BASINS: |
|
Grease and line bottom of pudding basins with a circular disk of baking/greaseproof paper.Cover puddings with 2 circular disks of baking/greaseproof paper, 5cm wider diameter than basin. Use an old sheet to wrap up the basin, tie with a drawstring around top and make a small handle. Scald cloth & sprinkle with flour. |
B. PREPARING MIXTURE: | C. MIXING THE PUDDING: |
Leave in a cool place overnight. |
Mixture should be moist enough to drop easily from a spoon but not runny. |
D. FILLING THE BASINS | E. COOKING TIME |
|
(If microwaving, do not put foil or money in! A 450g pudding can be zapped on high for 3 minutes and left to stand for a couple – a large pudding is better steamed). |
SERVING | |
|