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College Pudding

  • 20 minutes Preparation
  • 2 1/2 hours Cooking
  • Serves 4-6

By The Pudding Club

A traditional pudding served to students in the halls of Oxford and Cambridge.


90g Self Raising Flour

A pinch of Salt

90g Breadcrumbs

90g Shredded Suet

90g Raisins

60g Currants

30g Candied Peel, chopped

60g Soft Brown Sugar

1 Egg, beaten

6 tablespoons Milk


Sift the flour and salt together, then mix with all the remaining dry ingredients.. Beat the egg and add to the dry ingredients with enough of the milk to produce a soft dropping consistency. Spoon into a greased 2 pint (1.1 litre) pudding basin, cover securely and steam for 2 ½ hours. This pudding turns out easily if left for a few minutes after taking it out of the steamer. Turn out and serve with custard.

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