Rich boiled pudding

  • 4 hrs 45 mins cooking
  • Serves 8
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Rich boiled pudding
  • 3 cup (500g) sultanas
  • 1 1/2 cup (240g) coarsely chopped raisins
  • 1 1/2 cup (250g) coarsely chopped pitted prunes
  • 3/4 cup (125g) coarsely chopped seeded dates
  • 3/4 cup (120g) dried currants
  • 1/3 cup (60g) mixed peel
  • 1 small green apple (130g), peeled, grated coarsely
  • 1 tablespoon finely grated lemon rind
  • 1/4 cup (60ml) brandy
  • 185 gram butter
  • 3/4 cup (165g) firmly packed brown sugar
  • 3 eggs
  • 3 cup (210g) stale breadcrumbs
  • 1/3 cup (50g) plain (all-purpose) flour
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1/4 teaspoon salt


Rich boiled pudding
  • 1
    Combine fruit, rind and brandy in a large bowl; cover, stand for several hours or overnight.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until just combined. Add eggs, one at a time, beating well after each addition. Stir butter mixture into fruit mixture; add the breadcrumbs, mix well. Stir in sifted dry ingredients.
  • 3
    Wrap and boil the pudding for 4 hours; replenish with boiling water as required (the water must not go off the boil). Re-boil the pudding for 2 hours on the day of serving.


You will need a 60cm square of unbleached calico. If the fabric is new, soak in cold water overnight, then boil for 20 minutes; rinse well before using. Use day-old breadcrumbs for this recipe. Chop all the fruit to the same size as the sultanas. Wrap the pudding in plastic wrap, seal tightly in a freezer bag or an airtight container, and store in the fridge or freezer.

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