Perfect Christmas Pudding

Embrace tradition and follow our detailed step-by-step guide to making a stand-out Christmas cloth pudding.

BOILED CHRISTMAS PUDDING

PREP + COOK TIME 7 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 10

1 cup (160g) sultanas

1 cup (160g) dried currants

1 cup (160g) coarsely chopped raisins

½ cup (75g) finely chopped seeded dates

1/3“ cup (60g) finely chopped pitted prunes

½ cup (100g) finely chopped dried figs

1 large (200g) apple, grated coarsely

1½ tablespoons golden syrup or treacle

2 cups (440g) dark brown sugar

1 cup (250ml) brandy

1 teaspoon ground ginger

½ teaspoon each ground nutmeg and cinnamon

185g butter, melted

2 eggs, beaten lightly

2 cups (140g) stale breadcrumbs

¾ cup (110g) White Wings Plain Flour

¾ cup (110g) White Wings Plain Flour, extra, for pudding cloth figs and crystallised citrus rind, to serve

1 Combine dried fruit, apple, golden syrup, sugar, brandy and spices in a large bowl; cover tightly with plastic wrap. Store in a cool, dark place for 1 month (or longer, if desired) before using. Stir the mixture every 2 or 3 days. Alternatively, microwave in 1-minute bursts on HIGH for 2-3 minutes or until fruit plumps up.

2 Stir butter, eggs, breadcrumbs and sifted flour into fruit mix.

3 Fill a boiler three-quarters full with hot water; cover, bring to the boil.