Traditional boiled pudding
Give traditional boiled Christmas pudding a go this year. Our foolproof recipe is rich, fruity and irresistible.
Note: + soaking & standing time
- 400g mixed dried fruit
- 100g pitted dried dates, finely chopped
- 100g pitted dried prunes, finely chopped
- 100g glacé or dried apricots, finely chopped
- 100g Angas Park Soft & Juicy Dried Figs, finely chopped
- 75g glacé cherries, quartered
- 1/3 cup (80ml) brandy
- 2 tsp finely grated orange rind
- 2 tbs orange juice
- 250g butter, softened
- 1 3/4 cups (385g) brown sugar
- 5 Coles Australian Free Range Eggs, lightly whisked
- 2 1/4 cups (335g) plain flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3 cups (210g) fresh breadcrumbs (made from day-old bread)
- Brandy, extra, or maple syrup, to brush
- Mixed berries, to serve
Combine the mixed fruit, dates, prunes, apricot, fig, cherry, brandy, orange rind and orange juice in a bowl. Cover and set aside overnight, stirring occasionally, to develop the flavours.
Use an electric mixer to beat butter and sugar in a large bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in the fruit mixture. Sift 1 3/4 cups (260g) of the flour with the bicarbonate of soda, mixed spice, cinnamon and ginger over the fruit mixture. Fold until combined. Add the breadcrumbs and fold to combine.
Pour enough hot water into a large stockpot until three-quarters full. Cover and bring to the boil over medium heat. Add a 60cm-square piece of unbleached calico cloth to the pot. Boil for 1 min. Wearing gloves, quickly remove the cloth from the pan and gently wring out excess water. Spread the cloth over a clean flat surface. Rub remaining flour over the cloth to make a 40cm circle (flour should be thicker in the centre of the cloth).
Spoon pudding mixture into the centre of the prepared cloth. Gather edges of the cloth around the mixture, avoiding any deep pleats. Shape the pudding into a ball. Tie up edges of the cloth tightly with at least 2 metres of kitchen string to avoid water passing through. Pull the ends of the cloth tightly to ensure pudding is as round and firm as possible.
Place pudding in the pot. Tie the end of the string to the handles of the pot to suspend the pudding above the base of the pot. Cover tightly with a lid. Boil for 5 hours, topping up water as necessary.
Carefully untie the string from the handles and remove pudding from the pot. Hang pudding to dry by tying it to a wooden spoon and placing over the rungs of an upturned stool or wedging the handle in a drawer, making sure the pudding is suspended freely and the base of the pudding isn’t resting on anything (this will result in a flat-topped pudding). Place a bowl under pudding to catch any excess water. Set aside for 15 mins or until the cloth is dry.
Place pudding on a plate. Remove string. Gently peel back the top of the cloth. Turn the pudding onto a serving plate. Carefully peel cloth from pudding. Set aside for 30 mins to stand.
Brush pudding with extra brandy or maple syrup and serve warm or at room temperature with mixed berries.