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Christmas Pudding

Serves 10


  • 500g dried mixed fruit
  • 200g pitted prunes, chopped
  • 200g dried fruit medley
  • 200g currants
  • 200g raisins, chopped
  • 100g glace ginger
  • 100g glace pineapple
  • 1/3 cup orange maramalade
  • 1/2 cup rum
  • 100g Australian butter, melted
  • 1 cup dark brown sugar
  • 2 tablespoons coffee essence, or 1 teaspoon Parisienne essence
  • 2 teaspoons vanilla essence
  • 4 eggs, lightly beaten
  • 1 1/2 cups plain flour
  • 1/2 cup self raising flour
  • 2 teaspoons mixed spice
  • 1 teaspoon ground ginger
Download Recipe (PDF)


  1. 1. Combine dried fruits, marmalade and rum in a bowl, stir well. Cover with plastic wrap and stand overnight. Stir in butter, brown sugar and essences. Add eggs, sifted flours and spices, mixing until well combined.
  2. 2. Brush a 10 cup capacity pudding basin with melted butter, and line the base with baking paper. Spoon mixture into the basin and smooth surface. Cover pudding with a sheet of pleated baking paper and foil to allow for steam expansion and secure firmly with string. Secure extra string to the sides of the basin to act as a handle.
  3. 3. Place a rack, trivet or upturned saucer in the base of a large stock pot. Place pudding in pot and fill pot with boiling water, 2/3 the way up the sides of the pudding basin. Cover with a lid and cook on a medium to low heat for 5 hours. Top pot with extra boiling water, as required. Allow pudding to cool completely before removing from the basin, wrap in plastic wrap and store in the refrigerator for up to 6 weeks.
  4. 4. To reheat, return pudding to the basin, cover with baking paper and foil and cook as before for 1 hour. Serve with a brandy flavoured custard.

Nutritional Information

Nutrients per serve:
Energy (kj) 1998
Protein (g) 9
Fat, Total (g) 5
Carbohydrates (g) 97
Sodium (mg) 0
Calcium (mg) 163
Iron (mg) 0


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