Traditional Christmas Pudding

Traditional Christmas Pudding
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Traditional Christmas Pudding

Traditional Christmas Pudding

This pudding is NOT suited to the Australian Summer Christmas. However, it would not be Christmas without it. Oh, and the fact that it is rich and delicious! Do not swim after eating it for a couple of hours. It will take you to the bottom of the dam, pool or ocean like the anchor of the Titanic. You have been warned.
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Before serving 1 hour 30 minutes
Total Time 6 hours 30 minutes
Course Dessert
Cuisine Australian
Servings 6 people


  • 1 Large mixing bowl
  • 1 Cheese cloth
  • 1 Large saucepan
  • 1 Small saucepan


  • 125 grams suet flaked (raw, hard animal fat)
  • 125 grams plain flour sifted
  • 1 large pinch salt sifted
  • 1 tbsp mixed spice sifted
  • 1/2 tsp bicarbonate of soda sifted
  • 125 grams bread white, fresh
  • 125 grams brown sugar
  • 250 grams sultanas
  • 250 grams raisins
  • 125 grams currants
  • 125 grams candied peel
  • 60 grams almonds Slithers, Blanched
  • 4 whole eggs beaten
  • 3 tbsp cognac
  • brandy custard
  • ice cream
  • cream
  • 2 tbsp cognac French



  • Add flaked suet to a large mixing bowl
    125 grams suet
  • Add flour, salt, mixed spice & bicarbonate soda to the bowl
    125 grams plain flour, 1 large pinch salt, 1 tbsp mixed spice, 1/2 tsp bicarbonate of soda
  • Add bread, sugar, fruit, peel & nuts
    125 grams bread, 125 grams brown sugar, 250 grams sultanas, 250 grams raisins, 125 grams currants, 125 grams candied peel, 60 grams almonds
  • Add eggs & cognac
    4 whole eggs, 3 tbsp cognac
  • Stir for good luck
  • Cover and refrigerate overnight


  • Wrap the mixture in a wet, floured cheesecloth
  • Suspend the bundle over a large saucepan so that is immersed in water but not touching the bottom or sides of the pan.
  • Boil for 4 1/2 hours checking that the water level keeps the bundle covered


  • Store suspended in a cool dry place until Christmas


  • Boil for 1 To 1 1/2 hours on Christmas Day before serving
  • Place the unwrapped pudding on a warmed serving platter
  • Heat the French cognac gently until very hot, do not boil.
    2 tbsp cognac
  • Turn down the lights if serving at night. Remove the pan from the heat and immediately pour the hot cognac over the warm pudding. Quickly and carefully ignite the spirit with a lighter. Tilt the serving plate to one side and carefully spoon any spare alcohol back over the pudding.
  • Serve with brandy custard, ice cream or cream (or all of them)
    brandy custard, ice cream, cream
Keyword christmas pudding, pudding
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