Christmas Pudding Party – Members – Welcome


YAY you’re in.

Welcome to the Christmas Pudding party.

Steps to do before our class

  • Chop your fruit

  • Get all your ingredients out and ready

  • Buy your pudding basin or similar pots etc.

  • Get a big pot that your pudding basin can fit inside easily.

Ingredients and equipment

Makes: 2 x large Christmas puddings
** You can half this recipe, but…. really? Make 2 and give one away.


  • 1kg mixed dried fruit, chopped – I like mangoes, peaches apricot, figs, berries and ginger – the more fruity and exciting the better

  • 250g raisins

  • 250g dried dates, chopped

  • 2 cups water

  • 1 cup white sugar

  • 1 cup brown sugar – lightly packed

  • 1 tsp salt

  • 250g butter

  • 2 tsp bicarb soda

  • OPTIONAL: Small packet almonds
    I’ve never used the almonds, I always forget! My friends tell me the same thing when they make it… so almonds are very optional

  • 3 eggs

  • ¼ cup rum or brandy

  • 2 cups plain flour, sifted

  • 2 cups self raising flour, sifted

  • 2 tsp mixed spice
    Mixed spice is also called Pudding Spice. It’s a mix of cinnamon and nutmeg. I think you could experiment with tiny amounts of ginger and vanilla bean too.

  • 1 tsp cinnamon


  • A pudding basin. I use this one. But it’s not the only way, you can use a stainless steel bowl (of an appropriate size), china bowls, mugs, soup mugs, ramekins, teacups (but not fine bone china) – almost anything that will withstand the heat from boiling water and can be covered securely with a piece of foil or a pudding cloth.

  • For steaming – water

  • For steaming – a big stock pot that fits your pudding basin

  • For steaming – a handful of coins, to put in the bottom of your stockpot

  • For steaming – foil, to wrap up your pudding basin and ensure water doesn’t get into your pudding

  • For steaming – string to tie up your basin (wrapped in foil) and create a nice little tie to help you get your pudding out of the water once you’ve cooked it


In this class we cook our fruit mix and leave to cool


In this class we mix our wet ingredients with our dry ingredients. Pack our pudding basins and begin steaming.


This class is a Q&A about steaming. We check on our puddings and I talk about the parameters of steaming and what we’re aiming for.