Christmas puddings

ServesServes 12


  • 750g mixed dried fruit (sultanas, currants, raisins, glacé cherries)
  • 125ml brandy
  • 140g unsalted butter-softened
  • 100g soft brown sugar
  • 1 lemon, zested
  • pinch salt
  • 30g golden syrup
  • 3 eggs
  • 50g plain flour
  • 1 teaspoon ginger powder
  • 1 teaspoon cinnamon powder
  • ½ teaspoon baking powder
  • 75g cake or bread crumbs
  • melted butter and caster sugar for moulds


  1. Cover the mixed dried fruit in the brandy and leave to soak for at least 24 hours
  2. Preheat oven to 170°C
  3. In a large mixing bowl, whisk together the butter and brown sugar until light and pale
  4. Add the finely diced lemon zest, salt and golden syrup and mix to combine
  5. Add the eggs one at a time to this mix
  6. Sift together the flour, ginger, cinnamon and baking powder
  7. Add to the pudding mix with the cake or bread crumbs
  8. Then add the dried fruit and mix until well combined
  9. Butter and sugar 12 x ½ cup capacity pudding moulds
  10. Fill each mould, cover with aluminium foil and place into a large baking dish
  11. Fill baking dish with hot water ¾ of the way up the sides of the moulds
  12. Cover the baking dish also with aluminium foil and place in oven
  13. Cook for approximately 1 hour
  14. Serve with brandied cherries, custard and brandy sauce
  15. Puddings can be cooked days before and reheated in a steamer to serve

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