I had a lovely, lovely Christmas with my folks. Hope yours was good too dear reader. Here’s a glimpse of the kind of delicious fare that was on offer chez Ma and Pa Hammerton in Suffolk… This was the Boxing Day feast.

There was of course, my mum’s legendary trifle!

Corinne Griffith’s recipe for “Edna’s Christmas Pudding” is now an annual tradition at our Christmas table. This is a GREAT Christmas Pudding that you can make on the very day rather than ages in advance. It is much lighter than a traditional Christmas pudding as it doesn’t have loads of sultanas and peel and whatnot. It’s a cherry and walnut steamed pudding and is utterly delicious. My dad always has two helpings.

do not know who Edna was….

I usually use these cherry preserves for this pudding,

but as I busted my knees up a couple of days before Christmas, I couldn’t get up the four flights of stairs to my flat to get it to take home. I was a right old peasy knees for a few days…

Luckily my parents’ corner shop is ALDI and dad nipped out and got some cherry preserves with brandy.

This isn’t the Aldi one, but this is the kind of thing…

The brandy in these gave the pudding extra OOMPH – it tasted just like we had poured brandy over the pud and set it on fire in the traditional manner, so I’ll definitely be using brandy infused cherry preserves from now on.

Here’s ye olde recipe. You could make this any time of the year really, but for me, it’s gotta be Christmas!

Edna’s Christmas Pudding

  • 3 eggs
  • ½ cup melted butter
  • 1 cup cherry preserves
  • 1 cup sugar
  • ½ cup English walnuts
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoons sour cream
  • ¾ cup flour

Mix eggs, melted butter, cherry preserves, sugar and walnuts. Add soda to sour cream and sour cream to the preserve mixture. Lastly add flour. Steam in double boiler about 3 hours, stirring 2 or 3 times. Serve with whipped cream.

I think Corinne got curling tongs for Christmas…

Note: I don’t stir the pudding, I just leave it to do its thing while I am drinking snowballs and eating my Christmas dinner.

I guess you could make this a day or two earlier and heat up in the steamer on the day. But I now love the little tradition of rustling it up on Christmas Day – as long as there is a spare ring on your hob to leave it steaming away for three hours it’s super quick to put together.

NOTE – after an enquiry from a blog reader about how exactly to cook this, here’s some extra information.

I make the pudding in what here in the UK is called a pudding basin. Here’s a rather nice one!

My mum has one that is Tupperware and has a lid, this is perfect for the purpose. You can use a ceramic pudding bowl and there is a brilliant article here that will tell you all you need to know about steaming puddings


and here’s a pic of my set up. The steamer belongs to my sister – it’s a big metal pot that has holes in the bottom with a tight fitting lid. Water goes in the saucepan underneath and I check it every once in a while to see that it hasn’t boiled away.

Now I have written all about steamed puddings I want one. I remember my mum used to make a steamed suet pudding with a kind of toffee flavoured sauce that I loved. I am going to ask her about that next time I am home…

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