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Christmas is all about family and tradition would you agree?
Do you have a special family recipe that has been handed down throughout the generations and you try make time to make each year?
I’ll let you in on a secret, we do and I’d love to share it with you.
I look forward to making this pudding with Nanna every year and is by far one of the biggest and best parts of Christmas.
Even if you don’t have a family tradition like this, now is a great time to start!
Here’s my Nanna’s Christmas Pudding Recipe.
In Queensland 1968 Nanna heard it on the radio and has made it every single year since!
Enjoy!
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Recipe
Makes: either 1 large pudding and or 2 small + 1 medium pudding
Cooking time: 3 1/2 hours
Ingredients:
- 1 kg Sunbeam Dried Mixed Fruit
- 6 x Large Eggs (700 grams) Free Range is preferable
- 1 packet Halved Blanched Almonds, flaked or silvered almonds
- 2 cups fresh Breadcrumbs
- 1 cup of either whiskey, brandy or cheap port (for overnight soaking)
- 1 1/2 cup of Dark Brown Sugar
- 1 desert spoon each of: Nutmeg, Cinnamon, Ground Ginger, Mixed Spice
- 1 cup Soft Butter
- 1 cup of Plain Flour
- 1/2 cup of suet mix
- 1 tsp bicarb of soda
- Pinch Salt
Equipment:
- 2 x Glad Large Oven Cook-In-Bag
- 1 x Cotton Pudding Bags
- Cooking string
- 1 large mixing bowl
- 1 large saucepan
Important 🙂
- Christmas music for nostalgia
- Christmas lights for ambience
Method:
- Soak dried mixed fruit in 1 cup of whiskey, brandy or cheap port overnight to soften, cover and place in fridge.
- Next day place ALL ingredients in large bowl
- Mix very well with hands.
- Put 1 Large Glad Oven Cook-In-Bag inside another (so to provide a safety net if the outer bag bursts)
- Spoon Pudding Mix into inner Oven Cook-In-Bag
- Loosely tie up bag with string, leaving some space (enough for you to poke two fingers in) at the top. This is so the pudding can breathe.
- Place pudding into Cotton Pudding Bag then tie at top of bag with string. Again allowing a gap so pudding can breathe.
- Using your two hands shape the pudding into the round shape of your liking
- Carefully place pudding into saucepan
- Fill saucepan 3/4 with boiling water from kettle DO NOT ALLOW WATER TO GET INTO THE PUDDING MIX
- Cook pudding for roughy 3 1/2 hours (Note: cooking time is from when the water is boiling)
- If water decreases during that time top up with boiling water from the kettle, make sure the saucepan doesn’t burn or dry out.
- Half way throughout the cooking time carefully move the pudding to the other side of the saucepan (to ensure the pudding cooks evenly)
- After the 3 1/2 hours turn off heat and keep pudding in water till it has cooled.
- Place in fridge wrapped in Cook-In-Bag until it’s ready to be eater.
- Alternatively, wrap in Christmas cotton and give to a friend as a Christmas present who will be sure to LOVE it!
- Re-heat, server with ice-cream or brandy cream
Enjoy!
You might also like to read:
10 fun Christmas traditions to enjoy with your kids
Quick & Easy Chocolate Chip Cookie recipe for Santa
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