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“My little mum made two puddings each year, one for Christmas Day and another for New Year's Day. She'd put money in the Christmas Day pudding (silver coins), it was always such a treat to find the money when we were kids. I haven't allowed for re-heating and fridge time in preparation times. I have also guessed on how many serves, it goes a long way when there is so much other food being served. It is lovely cold and keeps for ages in the fridge. I always make this in a pudding basin as it is easy to reheat a basin in a crockpot, it doesn't make the kitchen hot and in Australia our Christmas is usually very hot.”

Ingredients Nutrition


  1. Soak fruit in rum overnight.
  2. Add spices, tea and rinds to fruit mixture.
  3. Cream butter and sugar, beat eggs and add alternately with flours to butter, sugar mixture then add breadcrumbs.
  4. Grease a large pudding basin well, fill basin with pudding leaving a little room at top for expansion and cover with double sheet of greaseproof paper well greased then clip on lid, it should fit tightly.
  5. Steam pudding for 4-5 hrs in large boiler (very large saucepan), with a saucer placed underneath basin, fill with boiling water to come half way up basin - keep adding boiling water as it evaporates. If you put a lid on boiler, don't cover completely, leave space for steam to escape.
  6. Reheat on Christmas Eve in crockpot 12-14 hrs on low, place upturned saucer under basin, start about 11pm to midnight so it will be ready by lunchtime for Christmas Dinner.
  7. Take pudding out of basin and serve pudding on a platter with a sprig of holly (artificial) on top and a bowl of hot custard or brandy custard alongside.

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