Boiled christmas pudding with homemade citrus peel

This is a recipe for the seasoned Christmas pudding maker, filled with all of the classic flavours and then some. It makes a great addition to the holiday festivities.

  • 7 hrs 30 mins cooking
  • Serves 12
  • Print


Boiled christmas pudding with homemade citrus peel
  • 1 3/4 cup (250g) coarsely chopped seeded dates
  • 1 1/2 cup (240g) dried currants
  • 3/4 cup (120g) sultanas
  • 3/4 cup (120g) coarsely chopped raisins
  • 1/3 cup citrus or orange flavoured liqueur or orange juice
  • 1/2 teaspoon baking soda
  • 1 tablespoon boiling water
  • 250 gram butter, softened
  • 2 1/4 cup firmly packed dark brown sugar
  • 4 eggs
  • 1 cup plain flour
  • 1 teaspoon ground ginger
  • 4 cup stale breadcrumbs
Candied citrus peel
  • 2 oranges
  • 1 lemon
  • 1 cup water
  • 2 cup caster sugar
Citrus butter
  • 250 gram butter
  • 1 1/4 cup reserved citrus syrup (from citrus peel recipe, above)


Boiled christmas pudding with homemade citrus peel
  • 1
    Combine fruit and liqueur in a large bowl. Add combined soda and water; mix well. Cover, stand overnight at room temperature.
  • 2
    Make candied citrus peel as recipe directs. (See below)
  • 3
    Make citrus butter; beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in 1 cup of the cooled reserved syrup. Roll butter mixture into a log shape; wrap in plastic wrap. Refrigerate or freeze until firm; cut into slices to serve.
  • 4
    Beat butter and sugar in a medium bowl with an electric mixer until just combined. Add eggs, one at a time, beating only until combined. Stir butter mixture into fruit mixture with citrus peel and 2 tablespoons of the reserved syrup from the peel. Stir in sifted flour and ginger, then breadcrumbs.
  • 5
    Wrap the pudding in a 60cm square of unbleached calico. Boil rapidly for 6 hours; replenish with boiling water as required (the water must not go off the boil). [Re-boil for 2 hours on the day of serving if preparing ahead.]
  • 6
    Accompany hot pudding with citrus butter; decorate with strips of candied citrus peel, or slices of candied orange.
Candied citrus peel
  • 7
    Peel rind thickly from oranges and lemon, including the white pith. Add rind to a medium saucepan of boiling water; simmer, uncovered, for 10 minutes. Drain, repeat boiling then simmering.
  • 8
    Combine the water and sugar in a medium saucepan; stir over medium heat, without boiling, until sugar dissolves. Add rind, simmer, uncovered, for 10 minutes. Remove pan from heat; stand for 10 minutes.
  • 9
    Transfer mixture to a heatproof bowl; stand rind in syrup overnight.
  • 10
    Place rind and syrup in a medium saucepan; simmer, uncovered, for 20 minutes. Remove rind from syrup; reserve syrup (you need about 1¼ cups of the syrup for the pudding and the citrus butter). Cool the rind and syrup; chop rind into pieces about the size of a currant.


You will need a 60cm (24-inch) square of unbleached calico. If the fabric is new, soak in cold water overnight, then boil for 20 minutes; rinse well before using. This pudding can also be steamed in a 2.25-litre (9-cup) pudding steamer.

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