A classic pudding fused with brandy and studded with dates, raisins and sultanas for the ultimate Christmas treat
Yield
Serves 16
Prep Time
30mins
Cook Time
240mins
Difficulty Level
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A zesty Christmas pudding not baked but steamed to creamy perfection, topped off with brandy for a wine-like sweetness that is absolutely inviting of the festive mood.

Ingredients

  • 250 g butter, softened
  • 1 cup (220 g) firmly packed brown sugar
  • 1 tbsp each finely grated orange and lemon rind
  • 4 eggs
  • 1¾ cups (250 g) coarsely chopped seeded dates
  • 1½ cups (240 g) coarsely chopped raisins
  • 1½ cups (240 g) sultanas
  • 1 apple (130 g), peeled, grated coarsely
  • 1 carrot (70 g), grated coarsely
  • ¾ cup (125 g) mixed peel
  • 2 cups (140 g) stale breadcrumbs
  • 1½ cups (225 g) plain flour
  • Pinch salt
  • ½ tsp ground nutmeg
  • 1 tsp mixed spice
  • ½ tsp bicarbonate of soda
  • ¼ cup (60ml) brandy
01.

Grease a 3 litre (12 cups) pudding steamer; line the base with baking paper.

02.

Beat butter, sugar and rinds in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

03.

Stir fruit, carrot, peel and breadcrumbs into the creamed mixture. Fold in sifted dry ingredients, then stir in brandy.

04.

Spoon mixture into steamer, level top; cover with pleated baking paper and foil to allow the pudding to expand during steaming, secure with a lid or kitchen string.

05.

Place the steamer in a large saucepan with enough boiling water to come halfway up the side of the steamer; cover pan with a tight fitting lid.

06.

Simmer, covered, for 4 hrs, replenishing with boiling water as necessary to maintain the water level. Stand the pudding for 5 mins before turning out.

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