| | Christmas pudding
Christmas pudding
Christmas pudding 4.3-5 9
  • Calories: 2195 kj
  • Fat: 24g
  • Carbohydrates: 10g

How to Make:

  1. Place mixed fruit, almonds and orange rind in a large bowl. Bring orange juice and liqueur to a simmer in a saucepan over low heat. Pour over mixture. Cover and place in the fridge overnight to soak.
  2. Use an electric mixer to beat the butter, sugar and mixed spice in a bowl until pale and creamy. Add the eggs, 1 at a time, beating after each addition. Add to the fruit mixture and combine. Stir in the breadcrumbs and flour.
  3. Grease a 2L (8 cup) pudding basin. Line base with a disc of baking paper. Dust sides with flour. Spoon in mixture. Smooth the surface. Cut a 30cm square of baking paper and foil. Place paper on top of foil. Fold the centre to pleat. Place over basin, foil-side up. Use a lid or tie string twice around the top to secure. Scrunch paper and foil tightly around the rim of the basin.
  4. Place an upturned heatproof saucer in the base of a large saucepan. Place the pudding basin on saucer in the pan. Add enough boiling water to the pan to come halfway up side of the basin. Bring to a simmer over medium heat. Cook, covered, adding more boiling water as necessary, for 6 hours or until a skewer inserted into centre comes out clean. Set aside for 10 mins before turning on a serving plate.
  5. To make orange butter, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add liqueur or orange juice, orange rind and mixed spice and beat until well combined.
  6. Serve pudding with ice-cream, orange butter and candied orange, if desired.
Time for preparing:
665 min.


  • 800g mixed dried fruit
  • 1/2 cup (70g) slivered almonds
  • 1 tablespoon orange rind, finely grated
  • 1/2 cup (125ml) orange juice
  • 1/2 cup (125ml) orange-flavoured liqueur or orange juice, extra
  • 250g butter, softened
  • 3/4 cup (165g) dark brown sugar
  • 2 teaspoons mixed spice
  • 4 Coles Brand Australian free range eggs
  • 3 cups (210g) fresh breadcrumbs (made from day-old bread)
  • 1/2 cup (75g) plain flour
  • Vanilla ice-cream, to serve
  • Candied orange (optional, *see notes), to serve
  • Orange butter
  • 125g unsalted butter, softened
  • 3/4 cup (165g) brown sugar
  • 1/4 cup (60ml) orange-flavoured liqueur or orange juice
  • 1 teaspoon orange rind, finely grated
  • 1/2 teaspoon mixed spice