‘Tis the season and here’s the recipe for traditional pudding lovers.


Christmas pudding

250g butter
1 cup castor sugar
5 eggs
2 teaspoons vanilla essence
1½ cups plain flour
½ teaspoon baking soda
3 cups fresh breadcrumbs
1½ cups firmly packed
chopped raisins
1½ cups sultanas
1 cup currants
1½ cups chopped dates
½ cup mixed peel
½ cup chopped glace cherries
½ teaspoon ground cinnamon
½ cup chopped blanched almonds

Brandy butter

125g butter
1 cup castor sugar
2 tablespoons brandy
1 teaspoon vanilla essence
A few drops fresh lemon juice
½ teaspoon ground cinnamon


Method for Christmas pudding

Soak a pudding cloth in warm water. Ring out excess water and sprinkle
one side with flour. Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla essence. Sift flour and soda together and fold into mixture. Mix in breadcrumbs, fruits, cinnamon and almonds.
Place the pudding mixture in the centre of the prepared cloth (on the
floured side). Pull cloth firmly around mixture and secure with string.

Boil, covered in plenty of boiling water, for four hours, taking care to replace with boiling water as it evaporates (place an upside down plate in the base of the pot so the pudding doesn't touch the bottom).
When storing, hang pudding in a dry place.

To serve

Re-boil pudding in cloth for one hour before serving. Remove cloth, place on serving platter and serve with brandy butter.

Method for brandy butter

Cream butter and sugar together. Gradually blend in remaining ingredients.

Recipe courtesy of the Dairy Kitchen. For more of their great
recipes, click here.