Christmas Pudding Recipe

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200g plain flour
1/2 tsp mixed spice
1/2 tsp ground nutmeg
300g sultanas
300g raisins
300g currants
100g mixed peel
50g glace cherries
450g brown sugar
200g fresh breadcrumbs
1 apple, peeled, cored, grated
50g ground almonds
300g butter, melted
Juice of 1 orange
5 large eggs, beaten
1/2 tsp almond essence
1/2 tsp vanilla essence

Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sift together the flour, mixed spice and ground nutmeg.

In a large bowl, combine the sultanas, raisins, currants, mixed peel, glace cherries, brown sugar, breadcrumbs, apple, ground almonds and the flour-spice mixture.

Add the melted butter and orange juice to the dry ingredients. Add the eggs, and the almond and vanilla essences. Mix roughly with hands, making sure all dry ingredients are wet.

Transfer the mixture into greased pudding basins (you may require 2 basins). Cover the top  with greaseproof paper and kitchen foil. Stand in a large saucepan of boiling water (water 1/2 way up the side of the pudding basin) and simmer for 7-8 hours, topping up the water in the saucepan as required.

When cooked, replace the greaseproof paper and kitchen foil.

To serve, steam again for approx 1.5 hours (same method as for cooking). Serve with brandy sauce, brandy butter or chilled vanilla cream or ice-cream.

Adopted from Feast magazine

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