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Traditional Christmas Pudding

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I am a Christmas lover! And the spirit of Chrissy seems to start a little earlier each year – my only concern is menu planning! Gifts can always be sourced – any time of the year. For me, it’s the time we set aside for family and friends to gather together and enjoy good banter, a light, cheery mood and stunning food – the catch is the weather! The day itself cannot be pre-planned, if the weather is sub 20 degrees Celsius, it’s a good day for Turkey, trimmings, Lamb and all the beautifully roasted vegies and sides you can think of. But if the weather is heading north of 30 it’s cold cuts and flavoursome, light, help-yourself seafood dishes that keep the heat at bay and are of course, particularly fitting for an Aussie summer Christmas Day!

This recipe though, is something that no matter what the weather, I will never, ever, ever forego. We’ve taken the old version, loaded with cream and hard sugar richness to a new height…. Making it boozy and utterly delicious, the thick outer skin holds the key to Christmas day (and many days following) dessert. Our recipe can be made into 4 medium sized puddings or 2 large puddings. Just remember to soak the fruit for the extra flavour!!!


3kg mixed dried fruit
600ml brandy
9 eggs
2 c maple syrup
250g pure coconut cream
6 c gluten free plain flour + extra for dusting calico
3 tsp. bicarb soda
3 tsp. nutmeg
(Makes 4 medium puddings)


Add the fruit to a large mixing bowl and pour over the brandy. Stir to coat the fruit in the brandy, cover tightly with glad-wrap and allow to sit overnight (atleast).
To prepare the puddings:
Beat the eggs, maple syrup, coconut cream and nutmeg until combined.
Add to the fruit mixture and stir well.
Sift the dry ingredients into a separate bowl and then add to the fruit mixture, mix extremely well.
To set the puddings, cut calico into 600mm x 600mm squares.
Prepare a basin with boiling water, on a heatproof surface.
One at a time, dip each piece of calico in the boiling water, strain gently and lay on a heatproof surface. Dust with extra flour (this will create the skin on the pudding) and spread in a circular motion.
Using a colander, carefully place the floured calico into the colander and spoon in the pudding mixture. Pull the corners of the calico up and tie tightly with strong kitchen string. Note* Make sure the kitchen string is long enough to tie a second knot at the end so you can hang the puddings up. Once formed and tied, pat the pudding into a round shape.
Bring a large pot of water to a rolling boil, (if not stainless steel add two lemons halved – this will stop the pot base browning). Place 1 or 2 puddings in the pot at a time and cook for 6-7 hours. Replenish water as it evaporates in the pot. The pudding will be finished at about 6-7 hours and will float. Carefully remove and hang in a cool area. Once dry, puddings can be stored for 4-10 weeks and aged in a cool dark place, or the bottom of your fridge.