Do you know how some things just taste of Christmas? This traditional Christmas Pudding recipe is a festive party in your mouth. Loads of mixed fruits, spices and that great Christmas lubricant, alcohol. Unlike this recipe, pudding traditions like hiding trinkets in the middle seem to have faded away. 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 cake on, pudding mystics, let me be. This boiled Christmas Pudding is best served with a topping of cool brandy custard or vanilla bean ice-cream.

You will need: a 2.8 Litre (6 pints, or 4 cups) Pudding Steamer

Recipe adapted from Best Ever Recipes

Christmas Pudding

Christmas Pudding
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This traditional Christmas Pudding recipe is a festive party in your mouth. Loads of mixed fruits, spices and that great Christmas lubricant, alcohol. This boiled Christmas Pudding is best served with a topping of cool brandy custard or vanilla bean ice-cream.
Servings: people at least
Units:

Ingredients

Instructions

  1. In a large saucepan add all the dried mixed fruit, dates, raisins, brown sugar, salt, butter and water. Stir on low heat until the butter melts, then simmer on low heat for around 8 minutes. Stir occasionally.
  2. Remove the saucepan from the heat. Stir in the bicarbonate soda. Let the mixture stand until it’s at room temperature.
  3. To the room temperature mixture, add the eggs and whisky. Stir in the fresh breadcrumbs, plain flour, self-raising flour, mixed spice and cinnamon.
  4. Pour the mixture into a well-greased 2.8 Litre (6 pint, 4 cup) pudding tin. Place the pudding tin in a large saucepan of boiling water, and boil the tin for 6 hours. Top up the water in the saucepan every 20-30 minutes.
  5. Allow the pudding to cool. Remove from the tin. Serve with brandy custard.

Baking Tips

  • The pudding can be made several days ahead of time and stored in the fridge. Wrap it in clingfilm then aluminium foil for storage. It will need a further 2 hours of boiling back in the pudding tin to reheat it on the day.
  • Store uneaten pudding wrapped in plastic wrap and foil in the fridge.

7 Comments

  1. Iron Chef Shellie

    lol good point about the trinket! trinkets be gone!!!

  2. Daisy

    i feel really stupid asking this but are trinkets the little silver things you put into puddings? 
    lovely recipe! I didn’t know it takes 6 hours to boil a Christmas pudding wow! 

  3. emma

    Your mum’s christmas pud looks suspiciously like my nanna’s which was lovely with cream.  Love the Norman Lindsay pudding painting also!

  4. Di-licious

    Thanks for sharing your mum’s recipe.  I asked my 95yo Nanna for her recipe last year but she couldn’t remember it.  But she assured me she would pretty much use whatever was at hand and only use port and lots of it. :-)
    I think if you used the pudding charms now you’d have to take out public indemnity insurance and serve each slice with a warning/disclaimer so no-one sued you for the dental work of accidently cracking their teeth on a polished threepence!
    Merry Xmas Cake Mistress!

  5. msihua

    Aww cute! That pudding makes me drool and I’m not even a fan of puddings!

  6. Belly Rumbles

    I use to love finding the aluminium covered 5c pieces in Mum’s pud.  It was awesome as a kid.  Hey, 5c was a fortune back then! I think it got you like 10 lollies at the corner store.

  7. Rownak Jahan Borna

    once again i feel how  precious our mothers are? 8 hrs cooking time!!! only they can do for us.