| | Tropical Christmas pudding
Tropical Christmas pudding
Tropical Christmas pudding 4.3-5 9
  • Calories: 3481 kj
  • Fat: 32g
  • Carbohydrates: 10g

How to Make:

  1. Chop dried mango, prunes and apricots to size of a sultana, then place in a bowl with sultanas, cranberries, brandy and orange juice. Cover and leave to soak overnight.
  2. Grease a 1.5-litre pudding basin and line the base with a circle of buttered baking paper.
  3. Add remaining ingredients, except fresh mango, to fruit mixture and stir to combine well. Firmly pack into pudding basin. Fold a pleat into a piece of buttered baking paper (this will allow room for the pudding to expand) and use to cover basin. Top with a double layer of pleated foil, then tie tightly around edges of basin with string.
  4. Place an upturned plate in base of a large saucepan. Sit basin on plate, then pour in enough water to come halfway up sides of basin. Cover and bring to boil, then simmer over low heat for 6 hours, topping up with water as needed. Remove pudding and cool.
  5. Cover with new paper and foil, then refrigerate until needed.
  6. To reheat, simmer pudding in basin using the same method for 1 hour 30 minutes.
  7. For brown sugar cream, beat ingredients together until sugar dissolves. Chill until ready to serve.
  8. For spun sugar, place a couple of sheets of newspaper on the floor next to the kitchen bench. Lightly oil the handle of a wooden spoon and place a wooden spoon on the edge of the counter, with the handle over the edge (above the paper) and the other end weighed down with a chopping board.
  9. Place a heavy-based pan over medium heat. Gradually add sugar, adding more as it melt, stirring to get rid of lumps and prevent from burning. Cook 5-10 minutes until sugar is golden brown, then fill sink with cold water and place base of pan in the water to cool toffee slightly.
  10. Hold two forks back to back in one hand. Dip forks in the toffee and run the toffee back and forth over the spoon handle, re-dipping until all toffee has been used. If toffee becomes hard, just warm slightly and continue. Remove toffee from spoon handle as you go and form into a crown shape with your hands (be careful as it's quite fragile).
  11. Serve pudding with spun sugar crown, brown sugar cream and fresh mango.
Time for preparing:
670 min.


  • 125g dried mango*
  • 125g pitted soft prunes
  • 125g dried apricots
  • 125g sultanas
  • 125g dried cranberries (Craisins)
  • 1/4 cup (60ml) brandy
  • Zest and juice of 2 oranges
  • 75g fresh white breadcrumbs
  • 1/2 cup (75g) plain flour
  • 2 teaspoons mixed spice
  • 50g toasted macadamias, chopped
  • 200g light muscovado* or brown sugar
  • 100g unsalted butter, softened
  • 2 eggs
  • Fresh sliced mango, to serve
  • Brown sugar cream
  • 300ml creme fraiche or sour cream
  • 5 tablespoons brown sugar
  • Spun sugar
  • 1 cup (220g) caster sugar