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Nicole's family Christmas pudding

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If you’re looking for a Christmas pudding recipe you can count on, this is it! Nicole has made this nostalgic pud every Christmas for the past 18 years.  For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

 

  • Serves12
  • Cook time4 hour
  • Prep time40 minutes, + 35 mins standing time
Nicole's family Christmas pudding

Ingredients

  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 275g plain flour
  • 1 1/4 cups (215g) sultanas
  • 1 1/2 cups (240g) currants
  • 1 1/3 cups (215g) raisins, coarsely chopped
  • 1 1/2 cups (210g) dried dates, coarsely chopped
  • 3 cups (210g) stale breadcrumbs (made from day-old bread)
  • 4 Coles Australian Free Range Eggs
  • 1/2 tsp vanilla essence
  • 1/2 tsp almond extract
  • 1 tbs dark rum
  • 1 tbs brandy
  • 1/2 orange, juiced
  • 1/2 tsp finely grated orange rind
  • 1/2 tsp finely grated lemon rind
  • 1/4 cup (60ml) milk
  • 1/2 tsp bicarbonate of soda
  • 225g butter, softened
  • 1 cup (220g) brown sugar
  • 1/2 cup (75g) plain flour, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the cinnamon, mixed spice, nutmeg, salt and 1/3 cup (50g) flour in a large bowl. Add the sultanas, currants, raisins and dates and stir to combine. Combine the breadcrumbs and remaining flour in a bowl.

  2. Step 2

    Whisk the eggs, vanilla, almond extract, rum, brandy, orange juice, orange rind and lemon rind in a medium bowl. Combine the milk and bicarbonate of soda in a separate bowl.

  3. Step 3

    Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg mixture, in batches, beating well after each addition until well combined. Add the milk mixture and beat to combine (mixture will split). Add breadcrumb mixture and dried fruit mixture, in alternating batches, stirring well after each addition.

  4. Step 4

    Pour enough hot water into a large saucepan until three-quarters full. Cover and bring to the boil over high heat. Add an 80cm-square piece of unbleached calico cloth and boil for 1 min. Wearing gloves and using tongs, quickly remove the cloth from the pan and gently wring out the excess water. Spread the cloth over a clean work surface. Place extra flour in the centre of the calico. Rub the extra flour over the cloth to make a 40cm circle (flour should be thicker in the centre of the cloth).

  5. Step 5

    Spoon the pudding mixture into the centre of the prepared cloth. Gather edges around mixture, pulling tightly to avoid any deep pleats. Shape the pudding into a ball. Tie up the edges of the cloth tightly with at least 2 metres of kitchen string (this helps stop water getting into the pudding during boiling). Pull the ends of the cloth tightly to ensure pudding is as round and firm as possible.

  6. Step 6

    Lower the pudding into the pan and tie the end of the string to the handles to suspend the pudding above the base of the pan. Cover tightly with a lid. Boil for 4 hours, topping up the water as necessary.

  7. Step 7

    Carefully untie the string from the handles and remove pudding from the pan. Hang to dry, making sure the base of the pudding is suspended freely. Place a bowl under pudding to catch any excess water. Set aside for 15 mins or until the cloth is dry.

  8. Step 8

    Place the pudding on a plate. Remove the string. Gently peel back the top of the cloth. Turn the pudding onto a serving plate. Carefully peel cloth from the pudding. Set aside for 20 mins or until the pudding is firm to touch. Cut into wedges to serve.

Recipe tip

Swap me: To make this pudding without the alcohol, swap the rum and brandy for extra orange juice.

Serve with icing sugar, mixed berries and custard or vanilla ice cream

Nicole's family Christmas pudding

Nicole's family Christmas pudding
  • Serves12
  • Cook time4 hour
  • Prep time40 minutes, + 35 mins standing time
Ingredients
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 275g plain flour
  • 1 1/4 cups (215g) sultanas
  • 1 1/2 cups (240g) currants
  • 1 1/3 cups (215g) raisins, coarsely chopped
  • 1 1/2 cups (210g) dried dates, coarsely chopped
  • 3 cups (210g) stale breadcrumbs (made from day-old bread)
  • 4 Coles Australian Free Range Eggs
  • 1/2 tsp vanilla essence
  • 1/2 tsp almond extract
  • 1 tbs dark rum
  • 1 tbs brandy
  • 1/2 orange, juiced
  • 1/2 tsp finely grated orange rind
  • 1/2 tsp finely grated lemon rind
  • 1/4 cup (60ml) milk
  • 1/2 tsp bicarbonate of soda
  • 225g butter, softened
  • 1 cup (220g) brown sugar
  • 1/2 cup (75g) plain flour, extra
    Description

    If you’re looking for a Christmas pudding recipe you can count on, this is it! Nicole has made this nostalgic pud every Christmas for the past 18 years.  For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.

     

    Method
    1. Step 1

      Combine the cinnamon, mixed spice, nutmeg, salt and 1/3 cup (50g) flour in a large bowl. Add the sultanas, currants, raisins and dates and stir to combine. Combine the breadcrumbs and remaining flour in a bowl.

    2. Step 2

      Whisk the eggs, vanilla, almond extract, rum, brandy, orange juice, orange rind and lemon rind in a medium bowl. Combine the milk and bicarbonate of soda in a separate bowl.

    3. Step 3

      Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg mixture, in batches, beating well after each addition until well combined. Add the milk mixture and beat to combine (mixture will split). Add breadcrumb mixture and dried fruit mixture, in alternating batches, stirring well after each addition.

    4. Step 4

      Pour enough hot water into a large saucepan until three-quarters full. Cover and bring to the boil over high heat. Add an 80cm-square piece of unbleached calico cloth and boil for 1 min. Wearing gloves and using tongs, quickly remove the cloth from the pan and gently wring out the excess water. Spread the cloth over a clean work surface. Place extra flour in the centre of the calico. Rub the extra flour over the cloth to make a 40cm circle (flour should be thicker in the centre of the cloth).

    5. Step 5

      Spoon the pudding mixture into the centre of the prepared cloth. Gather edges around mixture, pulling tightly to avoid any deep pleats. Shape the pudding into a ball. Tie up the edges of the cloth tightly with at least 2 metres of kitchen string (this helps stop water getting into the pudding during boiling). Pull the ends of the cloth tightly to ensure pudding is as round and firm as possible.

    6. Step 6

      Lower the pudding into the pan and tie the end of the string to the handles to suspend the pudding above the base of the pan. Cover tightly with a lid. Boil for 4 hours, topping up the water as necessary.

    7. Step 7

      Carefully untie the string from the handles and remove pudding from the pan. Hang to dry, making sure the base of the pudding is suspended freely. Place a bowl under pudding to catch any excess water. Set aside for 15 mins or until the cloth is dry.

    8. Step 8

      Place the pudding on a plate. Remove the string. Gently peel back the top of the cloth. Turn the pudding onto a serving plate. Carefully peel cloth from the pudding. Set aside for 20 mins or until the pudding is firm to touch. Cut into wedges to serve.