Get in touch

      Get in touch

      Posted by Marie Ristic on in Recipes
      Christmas Pudding

      Create Christmas Cheer With Mum’s Christmas Pudding

      With Christmas already just around the corner, it’s time to prepare the Christmas pudding so its flavour can develop. Christmas pudding makes the perfect dessert to follow on from a turkey, or for a more Australian take on Christmas, this Stuffed Leg of Lamb recipe.  

      This is another special family recipe from our chef, Geoff, and his mum Doris – it’s measured to serve 16, so you will have enough for the whole family on Christmas day! For a smaller group*, you can divide the recipe in half or quarters. 

      The fruit mix in this pudding should be prepared at least the day before the pudding is cooked, and for a rich and complex flavour, stand the fruit mixture for up to a month before preparing the pudding. 


      Doris’ Christmas Pudding ingredients

      Fruit Mix Ingredients

      • 200g dried currants
      • 175g chopped raisins
      • 250g sultanas
      • 250g chopped seeded prunes
      • 150g chopped seeded dates
      • 150g chopped glace fruit eg cherries, pineapple, figs, apricots
      • 250ml brandy (you can also use rum, spiced rum, sherry, whisky or your Favorite Christmas spirit)

      Pudding Ingredients

      • 250 g butter, softened
      • 2 teaspoon finely grated orange rind
      • 275g dark brown sugar
      • 4 eggs
      • 150g plain flour
      • 2 tsp ground cinnamon
      • 1 tsp ground cloves
      • 1 tsp ground ginger
      • Fruit mixture (above)
      • 140g stale breadcrumbs
      • 110g slivered almonds
      • 1 medium apple, peeled, grated
      • 80ml orange juice

      Preparation and cooking time

      Preparation time 1 hour plus 1-28 soaking days
      Cooking Time 6 hours + 1 hour on Christmas Day
      Serves 16

      Doris’ Christmas Pudding method

      Fruit Mix method

      1. To make fruit mixture: combine all ingredients in a large bowl; mix well. Cover tightly. Store mixture in a cool, dark place at least overnight or for up to a month, stirring occasionally.

      Christmas pudding method

      1. Grease a **2-litre pudding basin; line the base with a round of baking paper.
      2. Using an electric mixer, beat butter, rind and sugar in a medium bowl, until smooth. 
      3. Add eggs, one at a time, beating until just combined between additions. 
      4. Transfer the mixture to a large bowl; stir in sifted flour and spices, the remaining ingredients.
      5. Spoon the mixture into the prepared basin. Place a sheet of foil on the bench, and top it with a sheet of baking paper. Place the sheets, baking paper-side down, over the basin; secure around the basin with butcher’s twine, string or a lid. Make a handle using excess string tied across the top to be able to remove it from the large saucepan. 
      6. Place the pudding basin in a large pan with enough boiling water to come 2/3 up the side of the basin. Cover the pan with a tight-fitting lid; steam for 6 hours. Replenish with boiling water as needed to maintain boil and water level during cooking.
      7. Stand the pudding for 10 minutes before turning it out; if eating straight away.

      Tips for preparing Christmas pudding ahead of time

      Christmas day can be a huge day of cooking and preparing food in the kitchen! You can prepare this Christmas pudding ahead of time so you can spend more time with the family on Christmas day. Here are Doris’ top tips for preparing ahead of time: 

      • If you have cooked in advance of Christmas day, do not turn it out but refrigerate it with the foil still on it. 
      • When ready to be served cook for 1 hour using the same cooking method

      Recipe notes

      * For smaller puddings divide the mixture into two 1-litre pudding basins. The pudding mixture can be cooked using the same method for 3 hours.

      ** For 10 x 1-cup (250ml) greased ovenproof moulds eg ramekins or teacups. Divide the mixture between moulds, cover with baking paper and foil and seal with rubber bands. Place in an electric frypan or large shallow pan with enough boiling water to come halfway up the sides of moulds. Cover the pan with a tight-fitting lid, close the vent; steam for 2 hours. Replenish boiling water as necessary to maintain boil and water level during cooking.

      How to serve mum’s Christmas pudding

      This tasty Christmas pudding can be served hot with a creamy and cool topping to set off the rich flavour of the fruity filling. Pour over a custard or double cream, spoon on thick whipped cream or serve with a scoop of ice cream. For an extra-decadent Christmas dessert, you might even serve the pudding with brandy butter.

      Christmas pudding may be too rich for the tastebuds of the little ones at Christmas – but they can still enjoy some ice cream! If you’re looking for a festive treat the kids will love, check out Geoff’s recipe for a Gingerbread Christmas tree

      Frequently asked questions

      What is traditionally put in a Christmas pudding?

      Christmas pudding traditionally contains dried fruits and nuts. Packed full of flavour and fibre, Christmas pudding often contains ginger, apple, almonds, cloves, orange juice and dark brown sugar for rich flavours. 

      Does Christmas pudding need alcohol?

      A Christmas pudding is traditionally soaked in alcohol, typically brandy, or rum or whisky. For a non-alcoholic Christmas pudding, you can substitute apple, orange or grape juice. 

      What is Christmas pudding in Australia?

      Christmas pudding in Australia is often topped with icecream due to Christmas often landing in the heat of the Australian summer. Your family may also have a cooler dessert at Christmas such as a pavlova. 

      You may also like: