Victorian Steamed Pudding Recipe

Victorian steamed pudding
Victorian steamed pudding

Victorian Steamed Pudding was favourite among the Victorians, and it is a rich and filling pudding still popular today, filled with candied fruit which was a beloved treat at the time. English puddings were generally warm and filling in the winter, served with custard or cream.


  • 125g (1 cup) sugar
  • 1 cup butter
  • 2 beaten eggs
  • 125g (1 cup) flour
  • ½ teaspoon baking powder
  • 1 cup raisins
  • ½ cup sultanas (optional)
  • 1 tablespoon candied peel
  • ½ teaspoon ground mace
  • 1 tablespoon milk and pinch of salt


  1. Cream the sugar and butter together in a bowl until light and fluffy.
  2. Beat in the eggs. In a separate bowl, sift the flour, baking powder and salt. Then fold in the egg mixture.
  3. Add the raisins, sultanas, peel (finely chopped) and mace to the mixture and add a little milk if the mixture seems too stiff. Place the mixture into a greased pudding basin. Cover with a buttered greaseproof paper sheet and seal with silver foil. Steam the pudding for 1½ to 2 hours.
  4. Serve, whilst still warm, with custard or cream. 

    Victorian Images of Food

1 Comment

Comments are closed.