| | Apple, prune & peach Christmas pudding
Apple, prune & peach Christmas pudding
Apple, prune & peach Christmas pudding 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place prunes, peaches, currants, sugar, butter and 1/4 cup of orange juice and rind in a medium saucepan. Bring to boil, stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
  2. Generously grease a 6-cup pudding basin. Line base with a circle of non-stick baking paper. Pour over golden syrup.
  3. Stir eggs through the fruit mixture and mix well. Fold through breadcrumbs and flour. Spoon pudding mixture into prepared basin, packing down firmly as you go. Cover basin with a circle of buttered non-stick baking paper and 2 circles of foil. Tie securely around rim of basin with kitchen string. Stand pudding on a trivet (a heatproof raised rack) inside a large saucepan or stock pot. Fill with enough hot water to come 2/3 up the side of basin.
  4. Cover pudding and simmer for 5 hrs topping up the pan with boiling water as needed so it doesn't boil dry. Remove basin from pan, cool completely and store basin in refrigerator until Christmas Day.
  5. To reheat, boil pudding, using above method for 2 hrs. Pour custard or brandy cream over pudding and decorate with berries. Dust with icing sugar. Cut into wedges to serve.
Time for preparing:
5 min.


  • 250g pkt pitted prunes, chopped
  • 200g pkt dried peaches, chopped
  • 1 cup currants
  • 1 1/2 cups brown sugar
  • 100g butter, chopped
  • 1/4 cup golden syrup
  • 2 cups soft fresh white breadcrumbs
  • 1 1/2 cups self-raising flour, sifted
  • 1 orange, rind grated and juiced
  • 2 apples, peeled, cored and grated
  • 3 eggs, lightly beaten
  • Custard or brandy double cream, to serve
  • Strawberries, to serve
  • Blueberries, to serve
  • Icing sugar, to serve