7 Cup Pudding

Submitted by: Sarah Sullivan, St. John’s (NL)

“This recipe originated with my grandfather and has been the main dessert at Christmas family gatherings for many years. The sight and smell of 7 cup pudding is as much our symbol of Christmas as the tree standing in the corner.”


7 Cup Pudding

  • 1 cup(s) butter
  • 1 cup(s) brown sugar
  • 1 cup(s) apple (peeled & chopped)
  • 1 cup(s) raisins
  • 1 cup(s) bread crumbs
  • 1 cup(s) flour
  • 1 cup(s) milk
  • 1 tsp(s) baking soda (dissolved in a couple of teaspoons of hot water)
  • 1 tsp(s) vanilla extract

Brown Sugar Sauce

  • 1 cup(s) brown sugar
  • 1/3 cup(s) butter
  • 1 tsp(s) vanilla extract
  • 1 egg (optional)
  • 1 tsp(s) rum or whisky (optional)

Cooking Instructions

Pudding Instructions:

Cream butter and sugar well. Add apple, raisins, bread crumbs, flour, milk and vanilla. Dissolve soda in couple of teaspoons of hot water, or you can warm the milk and dissolve the soda in the milk (do not boil milk).

Place mixture in well greased pudding steamer. Place in boiling water. Boil for 3 hours. Water should be half way up the steamer, but not close to the lid.

Check from time to time as you will need to add boiling water occasionally. After 3 hours, remove from boiling water, remove cover and turn upside down on a plate.

Brown Sugar Sauce Instructions:

Cream butter and sugar (really well). Beat with electric mixer until blended. Whip on high speed until mixture is very creamy, add vanilla.

Add rum/whisky for flavour. You can add an egg to make the texture softer, sometimes the egg is unnecessary if the mixture is creamed well.

Prep Time

20 minutes

Cook Time

180 minutes




My Grandfather

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