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Traditional Christmas Pudding

Serves icon Makes 2 small puddings
Cook Time icon 24 hrs

A classic fruit pudding is everything that’s right about Christmas desserts.

What do I need?

  • 375 g dried mixed fruit
  • 75 g SunBeam Glace Cherries, quartered
  • 75 g dried figs, chopped
  • 75 g dried pears, chopped
  • 75 g dried cranberries
  • 75 g pitted dried dates, chopped
  • 2 tbsp finely grated orange rind
  • 1 cup orange juice
  • 1/3 cup brandy
  • 280 g soft dark raw sugar
  • 140 g breadcrumbs
  • 2 tsp mixed spice
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 150 g sultanas
  • 150 g raisins
  • 150 g currants
  • 125 g mixed peel
  • 200 g unsalted butter, melted and cooled
  • 330 mL stout
  • 125 g plain flour
  • 125 g ground almonds
  • 150 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 3 eggs, lightly whisked

How do I make it?

  1. In a medium saucepan over medium heat, combine the dried mixed fruit, cherries, figs, pears, cranberries, dates, orange rind, and orange juice. Cook, stirring, for 10 minutes, or until the fruits soften. Remove from heat and set aside for 30 minutes to cool. Add the brandy and stir to combine. Allow to soak overnight or for at least four hours.
  2. In a large mixing bowl, combine the sugar, breadcrumbs, mixed spice, cinnamon, nutmeg, sultanas, raisins, currants, and mixed peel.
  3. Add the cooled fruit mixture, melted butter, and stout to the dry ingredients. Stir to combine.
  4. Prepare a 2L pudding bowl (or two 1.2-liter pudding bowls) by placing a disc of non-stick baking paper in the base and buttering the sides.
  5. Stir the plain flour, self-raising flour, bicarbonate of soda, ground almonds, and eggs into the fruit mixture. Mix well. Press the mixture into the prepared pudding bowl(s), making sure to avoid air pockets.
  6. Make a lid for each pudding bowl using pleated baking paper, then cover with the plastic pudding bowl lid(s). If you do not have a lid, top the paper with tin foil and tie with a piece of string.
  7. Place a trivet or a saucer in the base of a large saucepan. Add the pudding bowl on top and pour boiling water around it up to 5 cm from the top of the bowl. Boil for six hours, checking the water regularly and topping up as required.
  8. Remove from the saucepan and set aside for 10 minutes. Turn the pudding onto a serving plate.

 

Serve immediately with custard, ice cream, or brandy butter, if desired.