This Royal Christmas Pudding Recipe Takes Two Months to Make – and Lasts One Year!

This Royal’s dessert will definitely warm you up…

We have probably heard about how the Royals keep their clothes pretty, their faces moisturized, and other stuff that might interest us. One of the things that boggle our minds is how they eat their foods and maybe, to try and have a look at what are they eating. We all know that they will always have much food in their tables, and who knows how many dishes that we probably won’t be able to eat that are served in their tables. And when people got a look at the different dishes that they have, it will instantly be booming, and soon, everyone has their foods in their tables.

Anyway, this may be one of those articles that will give you a sneak peak of what they will be having for Christmas. Maybe once this information is out, we Might be able to see this dessert in every household this holidays.

Anyway, PEOPLE got the first scoop and we are excited to share the information to you. This is probably like those fruitcakes that were preserved with alcohol. And unlike those cakes, this pudding is heavily laced and will definitely keep give you warmth in the cold months.

Mr. Darren McGrady is able to spill the bead and has talked to PEOPLE of his experience with cooking with the chefs in the palace. He said that they always get to do a two pound pudding and will be preserving it to be eaten in occasions for the rest of the year. He said that they make the pudding in October event whenever the Queen Elizabeth is back from the Balmoral, in the highlands of Scotland. The chefs will be starting on making it, and he even said that they will be cleaning the sinks just to be able to mix the ingredients well. And, you hear that right. They make two pounds of pudding and they mix it in the sink instead of the bowls.

You might say that it seems to be a bit too much, but when you actually think about it, they do get to be with a lot of guests and they also have a lot of people in their family, so we are guessing that it’s actually no big deal, since the puddingwill probably be gone before October even start. Anyway, McGrady even told PEOPLE that the Royals would usually take some fingers –they slice it and will wrap it in wax paper and will be giving each head, two – with them whenever they go hunting, fishing, stalking, the alcohol in the treat will definitely give them energy and some warmth. But its not only that, McGrady was also able to tell us then ingredients and how to cook the pudding. It will take two months, and so, we have to be patient and should be able to make this treat early. And unfortunately, that won’t do especially when we only have a few days before Christmas and a lot of people have already made their menu for the holidays. Anyway, this is the recipe, and we are practically giving them away.



5 cups raisins

3 cups currants

2 cups candied peel

2 1/2 cups beef suet

6 cups fresh white breadcrumbs

1 1/4 cups flour

3 1/2 Tbs mixed spice

3 eggs

2 cups demerara sugar

2 cups dark beer

1/2 cup dark rum

1/2 cup brandy


1/4 cup brandy for pouring


1/4 cup unsalted butter for greasing bowls and parchment




  1. Using a pastry brush, lightly grease the bottom and sides of the pudding bowls and also three square pieces of parchment large enough to cover the tops of the bowls. Mix all of the ingredients together in a large bowl and divide between the pudding bowls.


  1. Place the parchment paper on top of the bowls and cover each with aluminum foil wrapping tightly around the bowl.


  1. Put the puddings in a large steamer with a lid making sure the water comes at least 1/2 up the sides of the bowls. Boil for five hours, checking the water in the steamer every hour – it will probably need more adding.


  1. Remove from the steamer and allow to cool. Refrigerate for at least three months before using (up to two years).


To serve, reheat the pudding in a steamer for two hours. Invert onto a warm dinner plate. Warm the 1/4 cup of brandy and pour over the pudding and set alight. Serve immediately with brandy sauce.