A traditional recipe in the St Ewe family.

  • Serves: 8


  1. In a very large bowl mix together breadcrumbs, beef suet (from the butcher), 1 tsp Mixed spice, ¼ tsp Nutmeg, ½ tsp Cinnamon
  2. Then add Sultanas, Raisins, Currants, Candied Peel, Nibbed almonds, cooking apple, ½ zest of an Orange and ½ zested of a Lemon
  3. In another bowl mix together the eggs, Stout, Cornish Mead or Sherry, Brandy add to the dry ingredients and leave for 24 hours
  4. At this stage ask each member of the family to stir and make a wish and add Flour and ½ tsp of baking powder
  5. Mix well and pour into a large pudding basin (1.5 litre) or 4 small pudding basins
  6. Cover with buttered parchment paper and tie with string or old fashioned pudding cloth and tie a knot at the top.
  7. Place in a steamer or put an upturned saucer in a large saucepan, place the pudding on the saucer and fill the saucepan with simmering water about ⅓ of a way up the side of the basin. Steam the pudding for 6 hours not allowing the saucepan to boil dry, keep topped up with boiling water.
  8. When cooked remove the parchment papers and allow to cool completely.
  9. Refresh the parchment paper and tie with string ready to store for Christmas Day
  10. To re-heat the pudding, place in the steamer (or saucepan method) for 2hrs 15 mins or 1 hour if a smaller pudding.
  11. Serve with Cornish Clotted Cream