College Pudding, this deliciously fruity, steamed suet pud goes back to 1617, when it was served to students at Cambridge & Oxford Universities
An Old Pudding Recipe from Oxford & Cambridge Universities
Hot on the heels of my last pudding recipe, for Victorian Cabinet Pudding, comes a family favourite, College Pudding. This deliciously fruity, steamed pud is often made during the winter months.
I have made this pudding, and variations of it, for years. It’s a brilliant way to use up stale bread, as well as odds and ends of dried fruit and candied peel.
We all love puddings here, and although I make them through the warmer months, it’s the winter when steamed puddings really come into their own, as the ultimate comfort food.
College Pudding is said to be the first pudding that was boiled in a cloth, it was served to students in the college halls of Oxford and Cambridge universities, hence its name, and as early as 1617, which is attributed to Cambridge.
There are many variations of this pud, almost as many as there are colleges in both universities. Trinity college Cambridge boasts a rather rich version, with egg yolks, eggs, spices and brandy.
Whilst in New College Oxford, they make the pudding with all of the main ingredients such as bread crumbs, dried fruit and suet, which are then shaped into small dumplings and deep fried, before being rolled in sugar.
That particular verison is called New College Pudding, and they are sinfully good, especially when served with sweet brandy or Madeira sauce.
Other variations of this pudding are Peterhouse Pudding (baked in a pastry case) and Magdalene Pudding, which is rich sponge pudding, which is baked and flavoured with lemon zest, brandy and nutmeg.
I used wholemeal breadcrumbs last time I made this – so it makes a slightly darker pudding than when white breadcrumbs are used. However, it makes no difference to the taste.
Think bread pudding, but with a little added flour, which is then steamed in a pudding basin – it’s quite a frugal pud, but it makes the most delicious and comforting dessert for the family.
I have also made this recipe for a last-minute quick, cheap and cheerful Chistmas Pudidng in the past, when time has been at a premium, but I did add more dried fruit and some brown ale to the mixture.
Serve with lashings of creamy custard, or with fresh pouring cream, ot with brandy sauce for a special occasion, such as Thanksgiving,Christmas,New Year or after Sunday Lunch.
I hope you enjoy my version of this traditional British steamed pudding, please do let me know in the comments below, Karen
Pin me for Later
More Steamed Pudding Recipes
Baked Pudding Recipes
Pin me Too
Pressure Cooking Method
- Pour 1/2 pint (300ml) boiled water to the main bowl of the Ninja Foodi, or to any multi-cooker or pressure cooker you are using.
- Add the reversable rack into the pressure cooker or Ninja Foodi bowl, then sit the pudding basin on the rack, using the two moveable handles to secure it in place. (If using a traditional pressure cooker, sit the basin on a trivet)
- Close the lid and turn the pressure release valve to SEAL.Move the programme slider right over to the LEFT to PRESSURE.
- Set the pressure to HIGH for 60 minutes and press the START button.The machine will beep and naturally release the pressure; you can release it by turning the pressure release valve to VENT if you wish, this is quicker.
- Carefully remove the pudding from the machine using the racks handles, or the string if used.
- Remove the paper and foil and invert on to a serving plate. Serve immediately with custard.
Ninja Foodi or Instant Pot Cooking Method
- Pour 1/2 pint (300ml) boiled water to the main bowl of the Ninja Foodi, or to any multi-cooker or pressure cooker you are using.
- Add the reversable rack into the pressure cooker or Ninja Foodi bowl, then sit the pudding basin on the rack, using the two moveable handles to secure it in place. (If using a traditional pressure cooker, sit the basin on a trivet)
- Close the lid and turn the pressure release valve to SEAL.
- Move the programme slider right over to the LEFT to PRESSURE.
- Set the pressure to HIGH for 60 minutes and press the START button.
- The machine will beep and naturally release the pressure; you can release it by turning the pressure release valve to VENT if you wish, this is quicker.
College Pudding Recipe
College Pudding
Yield:
6
Prep Time:
20 minutes
Cook Time:
2 hours 30 minutes
Total Time:
2 hours 50 minutes
Hot on the heels of my last pudding recipe, for Victorian Cabinet Pudding, comes a family favourite, College Pudding. This deliciously fruity, steamed pud is often made during the winter months.
I have made this pudding, and variations of it, for years. It’s a brilliant way to use up stale bread, as well as odds and ends of dried fruit and candied peel.
We all love puddings here, and although I make them through the warmer months, it’s the winter when steamed puddings really come into their own, as the ultimate comfort food.
College Pudding is said to be the first pudding that was boiled in a cloth, it was served to students in the college halls of Oxford and Cambridge universities, hence its name, and as early as 1617, which is attributed to Cambridge.
There are many variations of this pud, almost as many as there are colleges in both universities. Trinity college Cambridge boasts a rather rich version, with egg yolks, eggs, spices and brandy.
Whilst in New College Oxford, they make the pudding with all of the main ingredients such as bread crumbs, dried fruit and suet, which are then shaped into small dumplings and deep fried, before being rolled in sugar.
That particular verison is called New College Pudding, and they are sinfully good, especially when served with sweet brandy or Madeira sauce.
Other variations of this pudding are Peterhouse Pudding (baked in a pastry case) and Magdalene Pudding, which is rich sponge pudding, which is baked and flavoured with lemon zest, brandy and nutmeg.
I used wholemeal breadcrumbs last time I made this – so it makes a slightly darker pudding than when white breadcrumbs are used. However, it makes no difference to the taste.
Think bread pudding, but with a little added flour, which is then steamed in a pudding basin – it’s quite a frugal pud, but it makes the most delicious dessert for the family.
I have also made this recipe for a last-minute quick, cheap and cheerful Chistmas Pudidng in the past, when time has been at a premium, but I did add more dried fruit and some brown ale to the mixture.
Serve with lashings of creamy custard, or with fresh pouring cream, ot with brandy sauce for a special occasion, such as Thanksgiving,Christmas,New Year or after Sunday Lunch.
I hope you enjoy my version of this traditional British steamed pudding, please do let me know in the comments below, Karen
Ingredients
- 85g (3oz) Self-Raising flour
- 1 1/2 teaspoons mixed spice
- Pinch of salt
- 85g (3oz) fresh white, brown or wholemeal breadcrumbs (about 3 ro 4 slices)
- 85g (3oz) shredded suet (beef suet or vegetable suet for vegetatians)
- 115g (4oz) raisins
- 85g (3oz) currants
- 50g (2 oz) chopped candied citrus peel
- 50g (20z) brown sugar
- 1 large egg, beaten
- Milk to mix, about 100ml
Instructions
- Butter a 1.2 litre (2 pint) pudding basin and place a cut circle of baking paper in the base of the basin.
- Mix the flour, mixed spice and salt togther in a mixing bowl and add the remaining dry ingredients to the flour. Mix well.
- Add the beaten egg and then the milk gradually, until you have a soft, dropping consistency.
- Spoon it into the prepared pudding basin.
- If you are using a plastic basin, place the lid on; if not, then cover the pudding with a sheet of buttered greaseproof paper and then some foil, that has been pleated in the middle to allow for pudding expansion.
- Secure with string and make a string handle if you wish for ease of removing the pudding.
- Lower the basin into a pan of boiling water, which should come about 2/3 way up the side. Put a lid on the pan and steam for two and half hours, keeping the water at a gentle simmer rather than a rolling boil. *(See below for pressure cooking and Ninja cooking instructions)
- Remove from the water when done and turn out. Serve with wine sauce or custard.
Notes
*PRESSURE COOKER COOKING:
Pour 1/2 pint (300ml) boiled water to the main bowl of the Ninja Foodi, or to any multi-cooker or pressure cooker you are using.
Add the reversable rack into the pressure cooker or Ninja Foodi bowl, then sit the pudding basin on the rack, using the two moveable handles to secure it in place. (If using a traditional pressure cooker, sit the basin on a trivet)
Close the lid and turn the pressure release valve to SEAL.Move the programme slider right over to the LEFT to PRESSURE.
Set the pressure to HIGH for 60 minutes and press the START button.The machine will beep and naturally release the pressure; you can release it by turning the pressure release valve to VENT if you wish, this is quicker.
Carefully remove the pudding from the machine using the racks handles, or the string if used.
Remove the paper and foil and invert on to a serving plate. Serve immediately with custard.
*NINJA FOODI COOKING:
Pour 1/2 pint (300ml) boiled water to the main bowl of the Ninja Foodi, or to any multi-cooker or pressure cooker you are using.
Add the reversable rack into the pressure cooker or Ninja Foodi bowl, then sit the pudding basin on the rack, using the two moveable handles to secure it in place. (If using a traditional pressure cooker, sit the basin on a trivet)
Close the lid and turn the pressure release valve to SEAL.
Move the programme slider right over to the LEFT to PRESSURE.
Set the pressure to HIGH for 60 minutes and press the START button.
The machine will beep and naturally release the pressure; you can release it by turning the pressure release valve to VENT if you wish, this is quicker.
INGREDIENTS OPTIONS:
In place of currants, raisins and peel, use 255g (9oz) of dried mixed fruit with peel.
Nutrition Information
Yield 6
Serving Size 1
Amount Per Serving
Calories 372Total Fat 16gSaturated Fat 8gUnsaturated Fat 8gCholesterol 54mgSodium 91mgCarbohydrates 52gFiber 2gSugar 30gProtein 7g
