Heard of the Magic Pudding? His name is Albert and he’s a bottomless pit of pudding, constantly replenishing himself as people have a taste. He’s so delicious he’s got three friends keeping him safe from Pudding Thieves: a koala, a sailor and a penguin. I loved reading the 1918 story and flicking through the illustrations of The Magic Pudding by Australian Norman Lindsay as a kid. Who wouldn’t want a never -ending pudding all for themselves? Although this one was a little cranky – I suppose I would be too if people only wanted me for my delicious insides:
"Albert, the Magic Pudding" 1959. Norman Lindsay, Watercolour.
Pudding traditions, like hiding trinkets in the pudding, seem to have faded away. And good riddance I say, because frankly, the thought of my mouthful of pudding being spoiled by biting into a thimble – signifying another year of “spinsterhood” – depressing. I’m just here to get my sugar-on, pudding mystics, let me be.
This boiled Christmas Pudding recipe is the one my Mum makes. It’s adapted from the Best Ever Recipes collection published by the Australian Women’s Weekly. Do you know how some things just taste of Christmas? This is a festive party in your mouth. Loads of mixed fruits, spices and that Christmas lubricant, alcohol. Best served with a topping of cool brandy custard or vanilla bean ice-cream.
serves 8 – 12
Mum’s Christmas Pudding
You Will Need:
1 kg Mixed Fruit
250 g Dates
250 g Raisins
2 cups Water
1 cup Brown Sugar
1 teaspoon Salt
250 g Unsalted Butter
2 teaspoons Bicarb Soda
3 large Eggs
1 cup Plain Flour
1 cup Self Raising Flour
2 teaspoons Mixed Spice
1 teaspoon Cinnamon
1/4 cup Scotch Whiskey
1 cup FRESH breadcrumbs
Directions:
Place all fruit, water, sugar, salt and butter in a saucepan. Stir on low heat until the butter melts. Simmer for around 8 minutes. Stir occasionally. Remove from heat and stir in the bicarb soda. Stand until cold. When cold, stir in the eggs and whisky. Add the breadcrumbs, then the flour and spices. Fill into a well-greased 4L pudding tin. Boil for 6 hours. Refresh water every 20 minutes. Once cool, wrap in clingfilm and foil. Store in the fridge until ready to serve. On day of serving, reboil for another 2 hours.
| Mum’s Christmas Pudding |
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- 1 kg Mixed Fruit
- 250 g Dates
- 250 g Raisins
- 2 cups Water
- 1 cup Brown Sugar
- 1 teaspoon Salt
- 250 g Unsalted Butter
- 2 teaspoons Bicarb Soda
- 3 large Eggs
- 1 cup Plain Flour
- 1 cup Self Raising Flour
- 2 teaspoons Mixed Spice
- 1 teaspoon Cinnamon
- 1/4 cup Scotch Whiskey
- 1 cup FRESH breadcrumbs
- Place all fruit, water, sugar, salt and butter in a saucepan. Stir on low heat until the butter melts. Simmer for around 8 minutes. Stir occasionally. Remove from heat and stir in the bicarb soda. Stand until cold. When cold, stir in the eggs and whisky.
- Add the breadcrumbs, then the flour and spices.
- Fill into a well-greased 4L pudding tin. Boil for 6 hours. Refresh water every 20 minutes.
- Once cool, wrap in clingfilm and foil. Store in the fridge until ready to serve. On day of serving, reboil for another 2 hours.
