Name: Classic Christmas pudding
Prep time: 390 min
Total time: 390 min
Yield: 16
Ingredients: Basic fruit mixture; 2 1/2 cup (400g) dried currants; 2 1/4 cup (375g) chopped raisins; 3 cup (500g) sultanas; 3 cup (500g) chopped seeded prunes; 2 1/4 cup (300g) chopped seeded dates; 1 1/2 cup (300g) chopped glace fruit (such as cherries, pineapple, figs, apricots); 2 cup (500ml) brandy; Pudding; 250 gram butter, softened; 2 teaspoon finely grated orange rind; 1 1/4 cup (275g) firmly packed dark brown sugar; 4 eggs; 1 cup (150g) plain flour; 2 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground ginger; 1/2 portion basic fruit mixture (see recipe above); 2 cup (140g) stale breadcrumbs; 3/4 cup (110g) slivered almonds; 1 medium apple, peeled, grated; 1/3 cup (80ml) orange juice

This recipe has everything you need to perfect the classic Christmas pudding this festive season. From the gorgeous basic fruit mix generously doused in brandy (or orange juice for a alcohol-free version) to the perfectly boiled pudding your house will be filled with the aromas of the festive season.

Santa will be pleased he visited your house when you leave this Christmas classic out for him. Infused with ginger, cloves and cinnamon this Christmas pudding lives up to the standard left by grandmothers past.

Serve with freshly made brandy custard for the complete experience.

Looking for more traditional Christmas pudding recipes and if you just can’t get enough we have even more Christmas pudding recipes?

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Ingredients

Basic fruit mixture

2 1/2 cup (400g) dried currants

2 1/4 cup (375g) chopped raisins

3 cup (500g) sultanas

3 cup (500g) chopped seeded prunes

2 1/4 cup (300g) chopped seeded dates

1 1/2 cup (300g) chopped glace fruit (such as cherries, pineapple, figs, apricots)

2 cup (500ml) brandy

Pudding

250 gram butter, softened

2 teaspoon finely grated orange rind

1 1/4 cup (275g) firmly packed dark brown sugar

4 eggs

1 cup (150g) plain flour

2 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/2 portion basic fruit mixture (see recipe above)

2 cup (140g) stale breadcrumbs

3/4 cup (110g) slivered almonds

1 medium apple, peeled, grated

1/3 cup (80ml) orange juice

Method

Christmas pudding

1.To make fruit mixture: combine all ingredients in a large bowl; mix well. Cover tightly. Store mixture in a cool, dark place at least overnight or for up to a month, stirring occasionally.

2.Grease a 2-litre (a-cup) pudding basin; line the base with a round of baking paper.

3.Using an electric mixer, beat butter, rind and sugar in a medium bowl, until smooth. Add eggs, one at a time, beating until just combined between additions. Transfer the mixture to a large bowl; stir in sifted flour and spices, then remaining ingredients.

4.Spoon the mixture into the prepared basin. Place a sheet of foil on bench, top with a sheet of baking paper. Fold a 5cm pleat crossways through both layers. Place the sheets, baking paper-side down, over basin; secure around the basin with string or lid. Make a handle using excess string tied across the top. Trim away the excess foil and paper, leaving about 4cm. Crush remaining foil around string or lid to help form a good seal.

5.Place the pudding basin in a large pan with enough boiling water to come halfway up side of basin. Cover the pan with a tight fitting lid; steam for 6 hours. Replenish with boiling water as needed to maintain boil and water level during cooking.

6.Stand pudding 10 minutes before turning out.

We used brandy in this recipe, but rum, sherry, whisky or Grand Marnier can be used instead.

For the photograph above, we cooked the mixture in two 1-litre (4-cup) pudding basins.

The pudding mixture can be cooked in the following sizes: 2 x 1-litre (4-cup) pudding basins; steam for 3 hours. 10 x 1-cup (250ml) greased ovenproof moulds (dariole, ramekins or teacups).

Divide mixture between moulds, cover with baking paper and foil and seal with rubber bands. Place in an electric frypan or large shallow pan with enough boiling water to come halfway up the sides of moulds.

Cover pan with a tight-fitting lid, close vent; steam for 2 hours. Replenish boiling water as necessary to maintain boil and water level during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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