Christmas Pudding


700 gm any mixed dried fruit, chopped
300 gm glace fruit, chopped
6 tbsp brandy
500 gm unsalted butter
2 1/2 cup packed brown sugar
8 55gm eggs
2-cup plain flour
1 tspn bicarbonate soda sifted
1 tspn ground cinnamon
1 tspn ground ginger
1 tspn ground all spice
2 tsp vanilla essence
1 cup roasted almonds
1 cup roasted hazelnuts


Beat butter & sugar until smooth and creamy. Beat in 2 eggs at a time with a tablespoon of flour (this will keep the volume of the butter & sugar stable and prevent the mixture splitting) add the rest of the eggs until all the eggs have been incorporated. Mix in the rest of the flour/ soda mixture, spices, vanilla, nuts, and marinated fruit and combine well. Line your pudding bowl with butter and baking paper. Pour in pudding mixture to the top and give it a few taps to remove any air. Pop the lid on the pudding bowl (or cover with alfoil).

Steaming method – Fill a 8-10 litre pot (with a lid) 1/2 full with simmering water. Place a steaming trivet in the pot, place the pudding on the trivet. Cover and steam with pudding for 6 hours. Keep enough water in the pot during the steaming process. Check pudding with a skewer, when it comes out clean its done. Rest pudding for 5 minutes before serving with Farmers Market Creme Anglaise.




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