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ww2 christmas pudding on a white plate with a merry christmas decoration on top

WW2 Christmas Pudding

Jacq
A delicious, moist, light, almost toffee-like flavoured Christmas pudding that was enjoyed In Britain during the Second World War. This recipe is a fun, interesting way to enjoy a taste of history.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine 🇬🇧 British
Servings 6
Calories 442 kcal

Ingredients
  

For the milk mixture:

  • 1 tsp bicarbonate of soda
  • 2 tbsp milk

For the pudding:

  • 115 grams plain flour
  • 50 grams breadcrumbs any breadcrumbs can be used, such as wholemeal or white
  • 145 grams mixed dried fruit
  • 190 grams sugar use any sugar such as granulated, caster, or light brown sugar
  • 60 grams suet
  • 150 grams potato grated
  • 110 grams carrot grated
  • 3 teaspoons mixed spice powder

Instructions
 

Prepare the milk mixture:

  • Stir the bicarbonate of soda through the hot milk in a small bowl.
  • 1 teaspoon bicarbonate of soda, 2 tablespoon plant-based milk

To make the pudding:

  • Add the rest of the ingredients to a mixing bowl, pour the milk mixture in, and stir well.
  • Scoop and pack the pudding mixture into a greased pudding bowl, smoothing out the top.
  • Cover the bowl with your homemade lid - a layer of greaseproof paper covered with a layer of kitchen foil and both tied tightly around the pudding bowl rim with a double knot of string. See the instruction video above this recipe card, in the recipe notes, for a useful visual instructions.
  • If you have a pudding basin with a lid then the home-made lid can be omitted and the pudding lid placed over the pudding bowl.
  • (For extra protection from water, you can add an extra layer of kitchen foil around the lid. Just scrunch and press the foil around lid. However, this is optional)
  • Add a heatproof saucer or trivet on to the bottom of the cooking pot.
  • Place the pudding bowl on top of the saucer or trivet in the pot.
  • Pour boiling water down the sides into your pot being carefully not to pour any water over the pudding.
  • Add enough water so that it sits about ½ to ¾ of the way up the pudding bowl sides.
  • Bring the water back to the boil and then turn the heat to medium.
  • Place the lid over your pot, leaving a small gap for excess steam to escape
  • Gently boil for 4 hours.
  • Check your water level regularly to maintain the water at least half of the way up the pudding bowl.
  • Top the water up when necessary with more boiling water.
  • After 4 hours turn off the heat and leave to cool slightly before removing the pudding basin from the pot.
  • Remove the lid and check the pudding for doneness.
  • Watch out for escaping steam.
  • If the pudding looks too wet or not completely cooked in the middle then steam again for 30 minutes and check again.
  • Tip the pudding upside down and place on a serving plate.
  • If the pudding does not slide out easily, use a butter knife and loosen the sides and tip upside down. It should easily slide out.
  • To reheat, place the pudding back in the pudding bowl and steadily simmer for 30 minutes to reheat.

Notes

  • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. 
  • Leftovers can be stored refrigerated for up to 4 days and eaten chilled or reheated.
  • Reheat by placing it in a hot oven, cover the pudding in kitchen foil, and reheat for 20 minutes or until warmed through. If reheating a whole pudding, place it back in the pudding basin, add the lid, and simmer in boiling water for 30-60 minutes.
  • Serve Christmas pudding with vegan custard, cream, yoghurt, or ice cream.