Mrs Beeton’s Christmas Cake Recipe

Mrs Beeton’s Christmas Cake and Christmas Pudding Recipes

1 teacupful of meltedbutter
1 teacupful of cream
1 teacupful of treacle
1 teacupful of moist sugar
2 eggs
½ oz. of powdered ginger
½ lb. of raisins
1 teaspoonful of carbonate of soda
1 tablespoonful of vinegar.
Mrs Beeton Cake Recipes5 teacupfuls of flour,

Mode.–Make the butter sufficiently warm to melt it, but do not allow it to oil; put the flour into a basin; add to it the sugar, ginger, and raisins, which should be stoned and cut into small pieces. When these dry ingredients are thoroughly mixed, stir in the butter, cream, treacle, and well-whisked eggs, and beat the mixture for a few minutes. Dissolve the soda in the vinegar, add it to the dough, and be particular that these latter ingredients are well incorporated with the others; put the cake into a buttered mould or tin, place it in a moderate oven immediately, and bake it from 1-3/4 to 2-1/4 hours.
Time.– 1-3/4 to 2-1/4 hours.
Average cost, 1s. 6d. (about 7.5p)


Mrs Beeton Christmas Pudding
1 lb. of flour
1 lb. of bread crumbs
¾ lb. of stoned raisins
¾ lb. of currants
¾ lb. of suet
3 or 4 eggs
2 oz. of candied peel
1 teaspoonful of powdered allspice
½ saltspoonful of salt.
Mode.–Let the suet be finely chopped, the raisins stoned, and the currants well washed, picked, and dried. Mix these with the other dry ingredients, and stir all well together; beat and strain the eggs to the pudding, stir these in, and add just sufficient milk to make it mix properly. Tie it up in a well-floured cloth, put it into boiling water, and boil for at least 5 hours. Serve with a sprig of holly placed in the middle of the pudding, and a little pounded sugar sprinkled over it.
Time.–5 hours. Average cost, 1s. 9d. (about 9p)
Sufficient for 9 or 10 children.
RAISINS.–Raisins are grapes, prepared by suffering them to remain on the vine until they are perfectly ripe, and then drying them in the sun or by the heat of an oven. The sun-dried grapes are sweet, the oven-dried of an acid flavour. The common way of drying grapes for raisins is to tie two or three bunches of them together, whilst yet on the vine, and dip them into a hot lixivium of wood-ashes mixed with a little of the oil of olives: this disposes them to shrink and wrinkle, after which they are left on the vine three or four days, separated, on sticks in a horizontal situation, and then dried in the sun at leisure, after being cut from the tree.

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