Christmas Pudding
This is a recipe passed down to me by my Great Aunt. I generally soak the fruit in Brandy for a few days prior to cooking. You can keep it in the fridge until Christmas Day, but I have also made it a few weeks in advance and frozen it. Either way works well.
750g Mixed Fruit
100g Pitted prunes, chopped
100g Dates, chopped
250g Butter
1 ½ Cups Brown Sugar
4 Eggs
½ Cup Brandy
1 Cup Plain Flour
1 Teaspoon Mixed Spice
½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
½ teaspoon BiCarb Soda
50g Slivered Almonds
1 Cup Fine white Breadcrumbs
- Cream the butter and sugar. Add eggs one at a time beating well after each addition. Mix in fruit, alcohol, sifted dry ingredients, slivered almonds and breadcrumbs.
- Place mixture into a greased 8 cup pudding basin lined with baking paper. Cover with a circle of foil and place lit on basin.
- Place in a large saucepan with enough boiling to come halfway up the basin. Boil for 6 hours making sure the water level remains constant by adding more boiling water as required.
- On the day of serving you can re heat the entire pudding (or sections) in the microwave or by re-boiling for another 2 hours. Serve with custard and cream.

My Great Aunts Recipe