Christmas Pudding

This may be a little premature as this magnificent pudding is made the same day you are going to eat it (traditionally Christmas day).  Then again, you could always just rename it to anything you like!  Or you could just use the excuse that you need to practice making it before Christmas.  Either way, it is hands down the best I have ever had the privilege of eating and serving the brandy sauce warm over the pudding is just heavenly.

Christmas Pudding



1 bottle fruit mince
2 eggs beaten
1 cup breadcrumbs
1 cup flour
½ cup sugar
½ tsp bicarbonate of soda


cherries, walnuts, coins for luck

Brandy Sauce

1 cup sugar (white or brown)
1 cup butter
1 tsp vanilla essence
Pinch mixed spice (optional)
2 dstsp brandy


  1. Mix all the ingredients together with the beaten eggs except the bicarbonate of soda.
  2. Dissolve the bicarbonate of soda in a little warm milk and add to the pudding mixture and mix well.
  3. Place in a bowl and cover with a hanky and tie around the top of the bowl.
  4. Steam for 2½ to 3 hours in a pot of water on the stove top. 

Brandy Sauce

  1. Cream the butter and sugar.
  2. Add the vanilla essence and mixed spice if your using it and stir well.
  3. Add the brandy and bring to boiling point.


Submitted by:  Raë Smit, Pretoria

6 thoughts on “Christmas Pudding

  1. Is it already time for Christmas pudding? I’ve had it only once when I was in England and it was delicious: it would be something absolutely new at home if I made it this year. 😛

    • Scary to think the end of the year is upon us already! As a family, we also make a Christmas cake but my Mom, her sister and sister-in-law all make a cake – all to perfection so too much pressure for me to compete 😀

  2. We make our Christmas puds and cakes this month and then they get stored away. Traditional english puddings are always steamed first, then left for a month at least before being used. We made two last year and ate one six months later at mid-summer. There are loads of different recipes for them. Some are full of walnuts and cherries, some are full of rum and beer and so on to preserve the fruit, a lot of them have suet in too, though some are much lighter and look similar to your lovely one in the picture!

    • Hi Joanna, so nice of you to stop by again. I love a traditional Christmas cake – then again, that’s probably because my family (my mom, her sister and sister-in-law) who also start now with making their cakes, periodically keep adding more brandy! I must confess to never having made a traditional cake for fear of it not matching up the my moms. Throw in a cup of tea and I am in heaven. You can however keep the marzipan :-).

Don't be shy, leave a reply. :-)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s