Christmas/ Desserts & Sweet Treats/ Holidays/ Recipes

The Kitchen Magpie’s Traditional Christmas Pudding Recipe

It’s become tradition for my family and I to not only make my Grandma Marion’s Christmas pudding recipe but to document it in photos every year. This year we had my talented friend Tasha from Fresh! Images By Tasha come in and photograph us making it.

A few of you might recognize the main photo from an article that ran in Metro News a few weeks ago featuring my recipe along with other fellow Edmontonians, so a huge thanks for Tasha for shooting the main picture and a big congrats for getting her work published!

So Merry Christmas everyone and enjoy the pics, the recipe will be at the end!










Grandma Marion’s Traditional Christmas Pudding

  • Author: Karlynn Johnston
  • Prep Time: 15 min
  • Cook Time: 300 min
  • Total Time: 315 min


Our traditional Christmas pudding, served with warm brown sugar sauce and vanilla ice cream. Not to be missed!


  • 1 c up of coarsely grated carrots
  • 1 cup of grated raw potato
  • 1/2 cup of butter
  • 1 cup of sugar
  • 1 cup of flour
  • 2 tsp allspice
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 cup of seedless raisins
  • 1 cup of sultana raisins
  • 2 rounds of candied pineapple
  • 1 cup candied cherries
  • in You will also need a small glass bowl to put the pudding to steam and a trivet and a lidded pot to accomplish said steaming!


  1. Cream the butter and sugar together.
  2. Add in the carrots and half of the potatoes.
  3. Mix in the flour, salt and spices.
  4. Add in your fruit and raisins.
  5. Dissolve the baking soda into the last half of the potatoes, and then add to the mixture last.
  6. Cover, and steam in a small glass bowl for 4-5 hours. I use my smallest in my set of nesting Pyrex bowls, it is exactly the right size. I then place it in a large pot on a trivet to keep the bottom of the bowl off of the water, add an inch of water or so, put the lid on and steam away. You do have to refill the water since it takes a few hours. Freeze and serve for Christmas dinner, vanilla ice cream and a brown sugar sauce are amazing on it!


  • Serving Size: 8


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1 Comment

  • Reply
    A Closet Foodie
    April 16, 2014 at 11:55 am

    Ah, Karlynn?

    The link you post for Fresh! Images By Tasha comes to my ‘puter in what looks like it might be Japanese.

    Nice to see someone from Edmunchuk doing so well

    Closet Foodie

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