Refine Search by:

Christmas Pudding and Brandy Butter

Serves 10


  • 250g Australian butter
  • 1 cup caster sugar
  • 5 eggs
  • 2 teaspoons vanilla essence
  • 1 1/2 cups plain flour
  • 1/2 teaspoon baking soda
  • 3 cups fresh breadcrumbs
  • 1 1/2 cups firmly packed chopped raisins
  • 1 1/2 cups sultanas
  • 1 cup currants
  • 1 1/2 cups chopped dates
  • 1/2 cup mixed peel
  • 1/2 cup chopped glace cherries
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped blanched almonds
  • 125g Australian butter, extra
  • 1 cup caster sugar, extra
  • 2 tablespoons brandy
  • 1 teaspoon vanilla essence
  • few drops fresh lemon juice
  • 1/2 teaspoon ground cinnamon, extra
Download Recipe (PDF)


  1. Soak a pudding cloth in warm water. Ring out excess water and sprinkle one side with flour. Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla essence. Sift flour and soda together and fold into mixture. Mix in breadcrumbs, fruits, cinnamon and almonds. Place the pudding mixture in the centre of the prepared cloth (on the floured side). Pull cloth firmly around mixture and secure with string. Boil, covered in plenty of boiling water, for 4 hours, taking care to replace with boiling water as it evaporates (place an upside down plate in the base of the pot so the pudding doesn't touch the bottom). When storing, hang pudding in a dry place. Reboil pudding in cloth for 1 hour before serving. Remove cloth, place on serving platter and serve with brandy butter (see below).
  2. Brandy Butter - Cream butter and sugar together. Gradually blend in remaining ingredients. Spoon into a serving dish. Cover and refrigerate until required.


Join the discussion
RSS Feed