Christmas Pudding

Oxmoor House
10 servings


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1/2 cup butter or margarine, softened
1 cup sugar
4 eggs
2 1/2 cups all-purpose flour, divided
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup commercial sour cream
1 1/2 cups raisins, chopped


Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine 1 3/4 cups flour, soda, and spices; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Dredge raisins in remaining flour, and fold into batter. Spoon batter into a well-greased 1 1/2-quart steamed pudding mold, and cover tightly with lid.

Place mold on rack in a large stockpot with enough boiling water to come halfway up sides of mold. Cover stock pot; bring water to a boil. Reduce heat, and let simmer 3 hours. Remove mold from water, and cool slightly. Loosen pudding from sides of mold. Unmold onto a serving plate. Slice pudding and serve warm with Wine Sauce.

Created date

February 2010