Australian Christmas today is characterized by gastronomic eclecticism. Many of us have abandoned the old British customs -- except for the rich and alcoholic Christmas puddi

Christmas Pudding

Stir well and don’t forget to make a wish!


  • 175g Raisins
  • 175g Sultanas
  • 175g Currants
  • 25g Mixed Peel
  • 50g Glace Cherries Halved
  • 8 Tbsp Brandy, Cointreau or Grand Marnier
  • 100g Suet
  • 50g Wholemeal Self Raising Flour
  • 1Tsp Mixed Spice
  • ½ Tsp nutmeg
  • 100g Wholemeal Breadcrumbs
  • 225g Dark Muscovado Sugar
  • 1 Cooking Apple Grated
  • 1 Lemon Grated Zest & Juice
  • 1 Orange Grated Zest & Juice
  • 1 Tbsp Treacle
  • 5 Tbsp Barley Wine
  • 3 Eggs


  • Place all the dried fruit in a bowl. Cover with the brandy leave to soak overnight covered
  • Place suet in a large bowl, sift in flour and spices. Add the soaked fruit and toss this in the flour to coat.
  • Add all the remaining ingredients, stir well & make a wish! The consistency should be soft and drop easily from a spoon
  • Grease a pudding basin, pour in mixture and secure the lid
  • Steam for 7 to 8 hours in pot – make sure the liquid does not all evaporate.
  • Remove basin from the pot and cool completely. Store in a cool place
  • To serve steam in the basin for a further 2 hours. DO NOT reheat in microwave as the alcohol & sugar will burn

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