Christmas pudding


  • Serves 8 people

This recipe is based on Margaret Fulton's rich Christmas pudding in the Margaret Fulton Cookbook. You will need to begin this recipe a day ahead.

  • 250 gm each raisins, sultanas and currants
  • 100 gm candied orange, finely chopped
  • 200 ml rum or brandy
  • 250 gm butter, plus extra for greasing
  • 275 gm (1¼ cups) firmly packed brown sugar
  • 1 orange and 1 lemon, finely grated rind only
  • 4 eggs, lightly whisked
  • 150 gm (1 cup) plain flour
  • ½ tsp each salt, mixed spice, nutmeg, ginger, cinnamon and bicarbonate of soda
  • 60 gm (½ cup) almond meal
  • 140 gm (2 cups) fresh breadcrumbs
01   Combine dried fruit and candied orange in a bowl, scatter with rum or brandy, cover and stand overnight.
02   Using an electric mixer, beat together butter, sugar and rinds until pale and fluffy, then slowly beat in egg. Sieve together flour, salt, spices and bi-carb soda. Add to mixture in batches, alternating with soaked fruit mixture and almond meal. Stir through breadcrumbs.
03   Brush a 1.8 litre-capacity pudding bowl with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Cover with two layers of foil and tie with string.
04   Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water when necessary. Pudding may be made ahead and cooled in bowl. Reheat in a large saucepan of simmering water for 2½ hours. Serve with brown sugar custard.
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