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The Rich Christmas Fruit Pudding: A Taste of Timeless Tradition

Christmas, for me, is a sensory symphony. It’s the crackle of the fire, the scent of pine needles, and the murmur of carols. But above all, it’s the rich, deep aroma of a Christmas pudding simmering away, a promise of warmth and indulgence on even the chilliest of days. I remember one particular year, a Boxing Day that felt surprisingly warm even for Australia, and my grandmother, a woman whose hands always smelled faintly of vanilla and patience, brought out her magnificent fruit pudding. It was dark, dense, and studded with jewels of glace cherries and plump raisins, a stark contrast to the bright, sunny day outside. The ritual of flaming it with brandy, the collective gasp as the flames leapt up, and the sweet, spiced aroma that filled the house – that, to me, is the very essence of Christmas. This pudding, adapted from a classic that embraces the spirit of the season, is a testament to those cherished memories.

Recipe Overview

Prep Time: Approximately 30 minutes, plus overnight soaking
Cook Time: 4 hours initial steaming, 2 hours reheating
Total Time: Over 6 hours (including soaking and cooking)
Servings: 8
Yield: 1 x 8-cup (2-litre) pudding
Dietary Type: Traditional Christmas Pudding

Ingredients

This pudding is a celebration in itself, a glorious medley of dried fruits and warming spices that meld together over hours of slow cooking to create an unparalleled depth of flavour.

375g dried mixed fruit (also known as dried fruit medley)
150g raisins
125g soft dried figs, chopped
100g glace cherries, halved
150g sultanas
100g currants
1/2 cup brandy (for soaking the fruit)
250g unsalted butter, softened
1 cup brown sugar
4 large eggs
2 tablespoons marmalade (note: 1 tbsp = 20ml)
1 cup plain flour
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1/2 teaspoon bicarbonate of soda
2 cups fresh breadcrumbs
100g macadamias, chopped
1/2 cup dark chocolate chips
1/4 cup brandy, to serve (optional)

Equipment Needed

To craft this magnificent pudding, you’ll want to gather a few essential tools:

A large mixing bowl
A 1-litre (8-cup) pudding basin
Baking paper
Kitchen string
Kitchen foil
A large saucepan with a lid, deep enough to hold the pudding basin and water
A trivet or upturned saucer to sit the pudding basin in the saucepan
An electric mixer (handheld or stand mixer)
Sieve
Small saucepan (for warming brandy)
Long match or lighter (for flaming)

Instructions

The magic of this pudding lies in its patient preparation. It’s a recipe to be savoured, not rushed.

Soak the Fruits: Begin by preparing the fruit a day in advance. In a large bowl, combine the dried mixed fruit, raisins, chopped soft dried figs, halved glace cherries, sultanas, and currants. Pour over the 1/2 cup of brandy, ensuring all the fruit is moistened. Mix well, then cover the bowl and let it stand overnight, allowing the fruits to plump up and absorb the rich flavour of the brandy.
Prepare the Pudding Basin: The next day, generously grease an 8-cup (2-litre) pudding basin. Cut a small circle of baking paper to fit the base of the basin and place it inside to prevent sticking.
Cream the Butter and Sugar: In a clean, large mixing bowl, beat the softened unsalted butter and brown sugar together until the mixture is smooth and creamy. An electric mixer makes this task wonderfully easy.
Incorporate the Eggs and Marmalade: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure each egg is fully incorporated. Next, beat in the marmalade until everything is well combined.
Combine Dry Ingredients: In a separate bowl, sift together the plain flour, mixed spice, ground ginger, and bicarbonate of soda. This ensures the dry ingredients are evenly distributed and free of lumps.
Assemble the Pudding Mixture: Gently fold the sifted dry ingredients into the butter and egg mixture. Add the fresh breadcrumbs, the soaked fruit (along with any remaining brandy), the chopped macadamias, and the dark chocolate chips. Stir everything together until just combined. Be careful not to overmix; we want to keep the texture light and airy.
Fill the Pudding Basin: Spoon the pudding mixture into the prepared pudding basin, filling it to the top. Smooth the surface of the mixture evenly with the back of a spoon.
Seal the Pudding: Cover the top of the pudding basin with a fresh piece of baking paper. Secure this tightly by tying string around the rim of the basin. You can then cover this with a double layer of foil for extra protection during steaming. To make lifting the pudding easier later, you can tie another piece of string under the rim, creating a handle over the top. Alternatively, if you have a basin lid, use that.
Steam the Pudding (First Cook): Place the prepared pudding basin on a trivet or an upturned saucer at the bottom of a large saucepan. Pour boiling water into the saucepan so that it comes halfway up the side of the pudding basin. Cover the saucepan tightly with its lid. Simmer gently on the stovetop for 4 hours. Keep a close eye on the water level and add more boiling water as necessary to maintain the level, ensuring the pudding doesn’t dry out.
Cool and Store: Once the 4 hours of steaming are complete, carefully remove the pudding basin from the saucepan. Let it cool completely in the basin. Once cooled, cover the basin and refrigerate the pudding. It can be stored in the refrigerator for several weeks.
Reheat the Pudding: When you’re ready to serve, reheat the pudding using the same steaming method as in Step 9. Place the pudding basin back on the trivet in the saucepan with boiling water, cover, and simmer for an additional 2 hours.
Serve and Flame (Optional): Carefully turn the reheated pudding out onto a warmed serving plate. If you wish to flame the pudding, gently warm the 1/4 cup of brandy in a small saucepan over low heat. Do not let it boil. Using a long match or lighter, ignite the warm brandy. CAREFULLY and swiftly pour the flaming brandy over the pudding. Stand back and admire the spectacle!

Microwave Reheating Alternative: For a quicker option, particularly on a hot day or if stove-top space is limited, you can reheat individual slices of pudding directly in the microwave.

Expert Tips & Tricks

Fruit Quality Matters: The success of this pudding hinges on the quality of your dried fruits. Opt for plump, moist fruits that aren’t overly sugary or dried out. If your fruits seem a little dry, a splash more brandy or even a little water can help rehydrate them overnight.
Don’t Skimp on the Brandy: While the initial soaking is crucial for flavour, the optional flaming at the end adds a dramatic flair and a lovely warmth. Ensure you use a good quality brandy for the best aroma and taste.
Testing for Doneness: A skewer inserted into the centre of the pudding should come out clean after steaming. If it comes out with wet batter, it needs more steaming time.
Preventing a Soggy Bottom: Ensure your pudding basin is well-greased and lined with baking paper. The foil and string wrapping also helps to prevent water from seeping into the pudding.
Make Ahead Magic: This pudding is a perfect make-ahead dessert. It can be steamed a week or two in advance, allowing the flavours to deepen further. Store it in the refrigerator until ready to reheat.

Serving & Storage Suggestions

This Rich Christmas Fruit Pudding is best served warm, either as a grand finale to your Christmas feast or as a delightful treat on a chilly evening. It’s traditionally served with custard, brandy butter, or sweetened cream. The optional flaming ritual is a showstopper and adds an extra layer of festive magic.

Leftovers can be stored in an airtight container in the refrigerator for up to a week. Reheat individual slices gently in the microwave or in a steamer until warmed through. The pudding also freezes beautifully; wrap it tightly in plastic wrap and then in foil, and freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

This pudding is a rich and decadent dessert, meant to be enjoyed as a special occasion treat.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	1089.4 kcal	54%
Total Fat	42.6 g	65%
Saturated Fat	20.6 g	103%
Cholesterol	172.9 mg	57%
Sodium	359 mg	14%
Total Carbohydrate	166.6 g	55%
Dietary Fiber	11.1 g	44%
Sugars	91.2 g	364%
Protein	13.8 g	27%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Nut-Free: For a nut-free version, simply omit the chopped macadamias. The pudding will still be wonderfully rich and flavourful.
Alcohol-Free: If you prefer to omit the alcohol, you can soak the fruits in a combination of fruit juice (like orange or apple) and a little water. The flavour profile will be slightly different but still delicious.
Gluten-Free: While challenging due to the breadcrumbs, you could experiment with gluten-free breadcrumbs and a gluten-free flour blend. This may alter the texture, so test a small batch first.
Extra Spice: If you love a spicier pudding, consider adding a pinch of ground cloves or nutmeg to the dry ingredients.

FAQs

Q: Why does the pudding need to be steamed for so long?
A: The long, slow steaming process is crucial for allowing the flavours to meld together and for ensuring the pudding cooks through to a dense yet moist consistency without becoming dry.

Q: Can I make this pudding ahead of time?
A: Absolutely! This pudding is ideal for making ahead. In fact, the flavours often deepen and improve when stored for a week or two before reheating.

Q: What is the best way to reheat a Christmas pudding?
A: The traditional method of steaming is recommended for the best texture. Microwave reheating is a quicker alternative for individual servings.

Q: What does “fruit medley” mean in the ingredients?
A: “Fruit medley” is a general term for a mix of various dried fruits, often including raisins, sultanas, currants, and sometimes cranberries or apricots.

Q: How do I know if my pudding is cooked?
A: Insert a skewer into the centre of the pudding. If it comes out clean, the pudding is cooked. If it has wet batter on it, it needs more steaming time.

Final Thoughts

There’s a profound satisfaction in creating a Rich Christmas Fruit Pudding from scratch. It’s more than just a dessert; it’s a tradition, a labour of love that brings people together. The comforting aroma that fills your home during the steaming process is a prelude to the joy of sharing this timeless treat with loved ones. Whether you choose to flame it dramatically or simply serve it with a generous dollop of custard, I encourage you to embrace the spirit of this classic recipe. I’d be delighted to hear how your pudding turns out and any cherished memories it creates for your family. Enjoy every rich, fruity, spiced bite!

Rich Christmas Fruit Pudding Recipe