Thanks for sharing Peggy – so fun to have your grandmother’s recipe.

Thanks for sharing the additional info Karen.

The breadcrumbs take the place of flour. There is a small amount in the recipe but not enough to give the pudding structure. Most puddings hail from a more frugal time and that’s why a lot of them contain breadcrumb. It was a way to use up leftover bread that was past its prime for eating but still good to use in cooking.

Hi Ruby – I haven’t tried it but here’s my grandmother’s recipe just as she wrote it. YOU CAN MAKE A LEMON SAUCE OUT OF 1/2 CUP LEMON JUICE, WATER, SUGAR TO TASTE, CORN STARCH FOR THICKENING AND 1 TBLS BUTTER. JUST MIX UP IN A PAN ON THE STOVE. YOU JUST HAVE TO KEEP TASTING IT UNTIL YOU LIKE IT. ALSO JUST THICKEN TO TASTE. NOT TOO THICK. My guess is 1/2 cup lemon juice, 1/2 cup water, 1/3 cup sugar, 2 tablespoons corn starch and 1 tablespoon butter. Mix the sugar with the cornstarch before adding it to the lemon juice and it will dissolve easier. Cook in a medium saucepan over medium heat until the mixture comes to a boil and thickens. Stir in the butter after the sauce is thickened. Let me know how it goes 🙂

Thanks Lori! Glad to hear you loved it.

Thanks for the quick response. The pudding was so good. I hope my sister in California likes it as well!

Hi Lori – I haven’t frozen it, but it should freeze and thaw well. Nigella freezes her Christmas pudding https://www.nigella.com/ask/storing-xmas-pudding-before-and-after-steaming#:~:text=It%20is%20possible%20to%20store,for%20up%20to%20a%20year.