Christmas wouldn't be Christmas, whether in July or December, without a proper Christmas pudding, brought flaming to the table to everyone's delight and alarm. This is a slightly lighter than usual pudding - it's still dark and (creepy word warning here) moist but without the donk-you-over-the-head booziness of some. We soak the dried fruit in Aussie liqueur muscat (aka Christmas pudding in a bottle) but skip the brandy - feel free to pour some over your pudding if you'd like it more overtly groggy. The other departure from tradition is that our puddings don't contain dried peel - there are enough peel-haters in our families to make its inclusion too contentious on what should be a day of peace and harmony. But in every other respect, this is a good, old-fashioned pudding, full of dried fruit, cinnamon and cloves, bound with breadcrumbs, brown sugar and butter. We slowly steam them for 5 hours, then let them mature in the coolroom.
Currants, sultanas, prunes, liqueur muscat, plain flour, breadcrumbs, butter, brown sugar, cinnamon, cloves, baking powder, lemon zest, eggs, Granny Smith apples, honey.
CONTAINS:
Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G RAWPER PUDDING
ENERGY1063.1kj9033.6kj
PROTEIN4g33.8g
FAT TOTAL9.8g83g
- SATURATED5.3g45.3g
CARBS35.8g304.2g
- SUGARS26.1g221.9g
SODIUM227.3mg1931.4mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Frozen product. Defrost before reheating or reheat straight from frzoen.

To reheat: pop the pudding in its basin, with its lid on, into a saucepan of hot water and leave to simmer gently for two (from defrosted) to four (from frozen) hours.  Turn out of its basin onto a plate and flame with brandy if you'd like - or, for a less boozy version, serve with a sparkler.

Serve with brandy butter, custard or ice cream.

To make brandy butter, take 125g softened, unsalted butter and beat in a mixer with 1 cup of icing sugar till pale and fluffy. Gradually beat in 4 tablespoons of brandy, tasting as you go. Mound into a pretty bowl and let set in the fridge till needed.