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boiled christmas pudding
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4.85 from 13 votes

Boiled Christmas Pudding

Nana's traditional boiled Christmas pudding recipe.
Prep Time30 mins
Cook Time3 hrs 30 mins
Course: Dessert
Cuisine: Australian, British
Keyword: boiled christmas pudding, christmas pudding
Servings: 50 servings
Calories: 118kcal


  • 175 grams butter
  • 175 grams brown sugar
  • 4 medium eggs
  • 1 cup breadcrumbs
  • 60 grams mixed peel
  • 230 grams currants
  • 230 grams sultanas
  • 125 grams raisins
  • 125 grams glace cherries
  • 50 grams slivered almonds
  • 125 grams plain flour
  • 1/3 cup plain flour (extra for pudding cloth)
  • pinch salt
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon vanilla essence
  • 3 tablespoons brandy


Pudding mixture

  • Beat butter and sugar on med-high in a stand mixer for 5 minutes or until a pale colour.
  • Beat eggs and then add to mixture one at a time, beating further after each addition.
  • Add sifted flour, salt, bicarb soda and mixed spice. Beat on low speed until combined.
  • Add bread crumbs, dried fruit and almonds and stir with a spoon to combine.
  • Add vanilla and brandy and stir again to combine.

Boiling pudding

  • Prepare a large boiler or saucepan by filling 2/3 - 3/4 with water. You want enough room for the pudding to be able to move around in the water as it's cooking. Put on the stove and bring water to boil.
  • Soak a clean calico pudding cloth in another bowl of boiling water from the kettle for 5 minutes.
  • Wring out excess water (you may need gloves or use a clean tea towel wrapped around the pudding cloth) and spread out pudding cloth on kitchen bench.
  • Use about 1/3 cup plain flour and sprinkle in a 30-40cm diameter circle. Make sure flour is most concentrated towards centre and lighter towards the outside of the circle. Rub flour into the cloth.
  • Pour pudding mixture onto centre of cloth. Pull the edges up and work into a nice round shape. Make sure there is no gap at the top where you've gathered the edges together.
  • Secure the gathered edges as close to the pudding as possible with kitchen string. Secure well and make sure there's a loop so you can hand the pudding to dry out once it's cooked.
  • Place pudding in boiling water and boil for 3 1/2 hours. Make sure the water continues to boil and you keep it topped up with additional water if necessary. (Boil a kettle and add boiling water rather than cold water from the tap to ensure a continuous boil.)
  • Once cooked, hook string from where you've secured the pudding cloth into a wooden spoon and gently lift from the boiling water.
  • Hold over the sink or somewhere that the pudding can drip a little. Within a minute or so you should see the pudding cloth drying in spots.
  • Hang the pudding somewhere safe and dry for one day to cool and dry out.
  • After a day of drying out, take the pudding down. Cut open the ties and take a look at the top of the pudding. You should see a skin has formed around the pudding. Scrape away any excess flour from the top of calico pudding cloth and tie to secure again.
  • Leave the pudding out (no need to hang again) in a dry place for a couple of days to dry out completely.
  • Store pudding in fridge (still in cloth) until ready to be re-heated.
  • To re-heat, take out of fridge and leave to stand for 6-12 hours. Immerse in a pot of boiling water for 1 hour and then hang for half an hour before cutting away ties and gently unwrapping the pudding. Invert onto a serving plate and enjoy with custard.


Calories: 118kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 122mg | Fiber: 1g | Sugar: 12g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg