This recipe has been in the family for 7 generations.
2017 – I made this year’s Christmas pudding under the guidance of my 96-year-old grandmother. It was fun cooking a family recipe with someone who will not be here forever.
Soak Fruit
1kg of mixed dried fruit
1 cup of sherry
250g chopped dates
150g of chopped macadamia or almonds
Cream in a very large bowl
225g of soft butter (keep remaining butter and wrapper to grease pudding basins)
1 cup of brown sugar
1.5 teaspoons of grated orange rind
1.5 teaspoons of grated lemon rind
5-6 well beaten eggs
Dry mix
2 cups of wholemeal plain flour
1 tablespoon of cocoa
1 teaspoon of each, nutmeg, ginger, mixed spice, cinnamon, bi-carb powder
0.5 teaspoon of salt
Mixing together
First mix a portion of dry mix and fruit together so fruit is coated with dry mix, then add to cream mix. Repeat, repeat, repeat until all is mixed together.
Cooking
Grease well pudding basins (and fitted lids). Put mixture into basins about 3/4 full.
Steam for 2.5 – 4 hours depending on size, ensuring that water is half way up the basin and keeps boiling.
Check skewer when done, don’t be afraid to cook extra.
Sprinkle with brandy and keep in the fridge.
Optional
Add milk if too dry, add breadcrumbs or flour if to wet.
