Christmas Pudding

Christmas pudding with ingredients. @intothesauce, Into the Sauce, Tori Falzon
Tis the damn season...Christmas Pudding season that is! Treat yourself (and your family) to my favourite Christmas dessert.


For the macerated fruit:

  • 500g dried mixed fruit (Sunbeam)
  • 200g diced apricots
  • 170ml brandy
  • 170ml sweet sherry
  • 120ml Cointreau
  • 1 carrot, coarsely grated
  • ½ granny smith apple, coarsely grated

For the pudding:

  • 250g unsalted butter
  • 150g dark brown sugar
  • 3 eggs
  • 1 tablespoon honey
  • 1 tablespoon vanilla essence
  • 180g plain flour
  • ½ teaspoon bicarb soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 80g (½ cup) chopped almonds
  • 4 slices stale white bread, torn by hand (no crusts)

For the brandy sauce: 

  • 600ml thickened cream
  • 1 vanilla bean, halved lengthways and seeds scraped
  • 110g (½ cup) caster sugar
  • 3 egg yolks
  • 1½ tbsp cornflour
  • 2 tbsp brandy

To serve:

  • Fresh cherries & vanilla ice cream (optional)

You’ll need:

  • 2 x pudding steamer tins (or 1 large tin)
  • 1 large pot (big enough for steamer tins to fit into)

Makes 2 small/medium puddings, or 1 large pudding


The night before: 

  1. Combine all macerated fruit ingredients in a bowl, mix through alcohol, cover and refrigerate overnight.

For the pudding:

  1. In a stand mixer, or using an electric beater, cream butter and sugar until pale and fluffy.
  2. Add eggs one by one, until combined.
  3. Add honey and vanilla.
  4. With your mixer on low, or using a spatula, beat in flour, bicarb soda, cinnamon and nutmeg until combined.
  5. Mix in bread, almonds, macerated fruit and any liquid from the fruit.
  6. Butter steamer tins, then place a small circle of baking paper on the bottom.
  7. Fill bowl ¾ full with mixture, and place a round piece of baking paper on top to catch any water that might spill in.
  8. Cover with lid.
  9. Place steamer tin in large pot filled with boiling water (you want the water to come up to around the ¾ level on the steamer tin - but make sure isn’t too close to the top of the steamer tin or it could boil over into the tin).
  10. Boil for 4½ hours, carefully topping up with boiling water as needed.

For the brandy sauce:

  1. Bring cream and vanilla seeds to the boil in a saucepan over medium heat.
  2. In a bowl, whisk together sugar, egg yolks and cornflour.
  3. Gradually whisk in hot cream mixture.
  4. Pour all back into the saucepan and cook over medium heat, stirring constantly with a spatula, until mixture has thickened and coats the back of a wooden spoon.
  5. Turn off the heat and stir in brandy.

To serve:

  1. Reheat pudding in it’s tin in boiling water in a large pot (the same way you cooked it).
  2. Serve with warm brandy custard, fresh cherries and vanilla ice cream.

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