A classic pudding fused with brandy and studded with dates, raisins and sultanas for the ultimate Christmas treat
Serves 16
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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.


  • 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

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


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.


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


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.


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.


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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