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Christmas pudding
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Prep Time:
50 minutes
Cook Time:
250 minutes
Total Time:
300 minutes
Indulge in a festive Christmas pudding served with creamy custard.
Ingredients:
  • 375g dried mixed peel
  • 150g sultanas
  • 125g glacé ginger, chopped
  • 75g dried apricots or pineapple, chopped
  • 40.00 ml finely grated orange rind
  • 250ml (1 cup) orange juice
  • 80ml (1/3 cup) brandy
  • 150g (1 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 2.50 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 2.50 gm mixed spice
  • 2.50 gm ground nutmeg
  • 75g macadamias, chopped
  • 250g unsalted butter, melted, cooled
  • 220g (1 cup) caster sugar
  • 3 eggs, lightly beaten
  • Pauls Vanilla Custard, to serve
  • Mixed berries of choice, to serve
  • Icing sugar, to dust
Instructions:
  • Prepare the metal pudding steamer by generously greasing it with butter and double-lining the base with rounds of baking paper.
  • In a saucepan, combine mixed peel, sultanas, ginger, dried apricots or pineapple, orange rind, and juice. Cook over medium heat for 10 minutes until the fruit softens. Let it cool for about 30 minutes, then stir in the brandy.
  • Combine the flours, bicarb, cinnamon, mixed spice, and nutmeg in a large bowl, sifting them together. Mix in the macadamias, butter, sugar, eggs, and fruit mixture until fully incorporated. Carefully transfer the mixture into a prepared pudding steamer, then smooth the surface and cover with the lid.
  • Place the steamer in a large saucepan filled with enough boiling water to reach halfway up the side. Cover and bring to a gentle boil over medium heat. Steam for 3 1/2-4 hours, adding more boiling water if necessary. The pudding is ready when a skewer inserted into the center comes out clean.
  • Take out the steamer from the pan. Allow the pudding to stand for 10 minutes to cool slightly before flipping it out to serve.
  • Present the pudding accompanied by Pauls Vanilla Custard, fresh berries, and a sprinkle of icing sugar.

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