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Christmas pudding
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4.41 from 5 votes

Boiled Christmas Pudding


  • 175 grams butter
  • 175 grams caster sugar
  • 4 medium-large eggs
  • 1 cup breadcrumbs
  • 60 grams mixed peel
  • 120 grams chopped pitted dates
  • 1/2 wine glass brandy
  • pinch salt
  • 450 grams plain flour
  • 230 grams currants
  • 230 grams sultanas
  • 230 grams raisins
  • 120 grams figs
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon bicarb soda


Pudding mixture

  • Beat butter and sugar on med-high in a stand mixer until a pale colour.
  • Beat eggs and then add to mixture. Beat further until well combined.
  • Add sifted flour, salt and bicarb soda. Beat on low speed until combined.
  • Add bead crumbs and stir with a spoon to combine.
  • Add fruit and stir again to combine.
  • Add vanilla and brandy and stir 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) and spread out 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 cook for 2 1/2 hours. Make sure the water continues to boil and you keep it topped up with additional water if necessary.
  • 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 1-2 hours 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.