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Review: Phil Vickery’s Christmas Pudding

Thumb rating:👍🏻👍🏻👍🏻

Skill level: Easy-Medium

Taste: Will be tasting it on Christmas Day!

Ingredients easy to get?  Yes all ingredients were bought from the local supermarket

Serves: 4

Costs £10.65  per pudding

My thoughts on the recipe…

This week’s recipe comes from Phil Vickery’s Proof of the Pudding cook book. All of the ingredients were ordered from a local supermarket with no problems or substitutes.

Most of the ingredients you would normally find in your cupboards or Larder (if you are lucky to have one!) for example flour, Demerara sugar and eggs- I remember my grandmothers Larder always had these ingredients in and she always told me that these ingredients  are a must have in the house at all times. Funny how times have changed and a lot of houses don’t come with a Larder or Pantry. Also most people have an “I can go to the shops as and when I need” attitude. In writing this I might just actually set up my own Larder, which will be a cupboard designated to have baking ingredients in it only! Anyways I have diverted…. Back to the review…… the more exotic ingredients were easy to pick up especially around this time of year with Christmas on the horizon and included whole nutmeg, mixed spice and dried fruit in abundance.

This is the first time that I have made a Christmas pudding from scratch, the main reason why I don’t make one every year is because of the amount of time it takes to cook. The preparation only takes thirty minutes at the most, which is not too bad, however this pudding


took 7 hours to cook! I must confess I absolutely loved making our own pudding from scratch because I got the whole family involved. Both my kids and my wife took turns in stirring the mix, which they loved.

When it comes to making the pudding make sure that you have a suitable pudding bowl to hand as this is what you will be cooking it in. we kept the bowl from last year’s Christmas pudding.

Also it might be good to make the pudding one day and cook it the next, which is what I did. After making the pudding I wrapped it up in cling film and put into the fridge overnight.

Was the recipe easy to follow?

This was a very straight forward recipe to follow in making the pudding. I got slightly confused on one point which was describing on how to make a pleat in the tin foil. I think I read this point a few times before proceeding.

When cooking it is ideal to be home for the full 7 hours as you have to top up the saucepan with boiling water every couple of hours due to the water evaporating.

Would you cook it again?

Even though it is time consuming on the cooking side, I would make it again. I think there is something special about making the Christmas pudding from scratch especially because all of the family helped to make it.

What changes did you make?

The only change I made to this recipe was the fact that it asked for equal quantities of currants, raisins and sultanas with candied mixed peel and I added the same amount of these ingredients from a bag which they all had already been pre-soaked, which saved a little time.

I also used two elastic bands instead of string to keep the tin foil cover in place on top of the pudding whilst it was cooking.

What the wife asked about the recipe…


I asked: What did it mean by pleats in the tin foil?

As I said earlier, I did not understand the point in where I had to create a pleat in the tin foil. I asked my wife and she told me that all it meant was to fold in a way that it creates an overlap on the tin foil. This is to make it easier to remove the cooked pudding from the boiling water.




In summary an easy recipe to follow and was enjoyable to get the kids involved. We will find out what it tastes like on Christmas day!!


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