Traditional Christmas Pudding

The Dinner Table

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Even in these hard and strange times, Christmas will be celebrated and traditions upheld. And for many Anglo Saxons, Christmas dinner would not be complete without a Christmas pudding – traditionally served with brandy sauce, brandy butter or custard. A Christmas pudding should have 13 ingredients – that represent Jesus and the 12 disciples.
  • 250 g butter chopped
  • 1 cup brown sugar
  • 4 eggs
  • 750 g mixed fruit
  • 1/2 cup pitted prune chopped
  • 3/4 cup dates chopped
  • 1 cup brandy
  • 1 1/2 cup plain flour
  • 1 tsp mixed spice
  • 1/2 tsp each of ground cinnamon and ground nutmeg
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup slivered almonds
  • 1 cup fresh breadcrumbs 

Step 1
Beat butter and sugar until light and creamy.

Step 2
Add fruit, brandy, sifted dry ingredients, almonds and breadcrumbs. Mix well.

Step 3
Spoon mixture into a greased 8-cup capacity pudding basin. Cover basin with baking paper, secure tightly with string. Cover with foil and basin lid.

Step 4
Place pudding in a large pan with enough boiling water to come halfway up the side of the basin. Cover pan, simmer for 6 hours making sure water level remains constant by adding more boiling water as necessary.
Remove pudding from water, and allow to cool. Cover and refrigerate until ready to serve.

Step 5
On day of serving, re-boil pudding as above for 2½ hours. Turn out onto a serving platter and dust with icing sugar.



If you don’t want to use alcohol, you can substitute orange juice or cold tea. On Christmas Day, reheat your pudding in a bain-marie (or a saucepan within another containing hot water for) 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, sprinkle with icing sugar and serve with brandy sauce and cream or custard.