How To Make Christmas Pudding


Place the sultanas, currants, raisins, mixed peel, almonds and brandy or sherry in a bowl and allow to soak for at least 4 hours. Place in butter , brown sugar and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Transfer the butter mixture to a large bowl. Add the fruit mixture, flour, cinnamon, mixed spice, breadcrumbs and milk and mix with a wooden spoon until well combined. Wearing rubber gloves, dip the calico in boiling water and squeeze to remove any excess water. While the cloth is still hot, rub in extra flour to form a skin around the pudding. Place the fruit mixture in the middle and gather up the ends of the cloth firmly around it. Tie the cloth with kitchen string  as close as to the mixture as possible, making a loop at the end of the of the string. Place the pudding in a saucepan of boiling water and boil for 4 hours and 30 minutes, adding more water if necessary. Remove the pudding from the pan and hang on a broomstick over the sink. Allow to cool. Store in the fridge for up to 2 months. To reheat boil for 45 minutes and drain for 5 minutes. unwrap and serve with brandy or sherry and vanilla custard or brandy butter. Serves 12.


3/4 Cup of Sultanas

1 Cup of Currants

1 1/2 of Raisins (Halved)

3/4 Cup of Chopped Pitted Prunes or Dates

2/3 Cup of Candied Mixed Peel

2/3 Cup of Silvered Almonds

1/2 Cup of Brandy or Sherry

250 Grams of Butter (Soften)

1/4 Cup of Brown Sugar

1/4 Cup of Granulated Sugar

3 Eggs 

1 Cup of Plain (All-Purpose) Flour (Sifted)

1 Teaspoon of Ground Cinnamon

1 Teaspoon of Mixed Spice

250 Grams of Fresh Breadcrumbs

2/3 Cups of Milk

1 x 80 cm Square of Calico Cloth

Plain (All-Purpose Flour) (Extra) 

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