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Prep 40 mins
Cooking 2 hours
Serves 8-10
The Healthy Baker’s favourite Christmas pudding recipe.
Combine mixed dried fruit, prunes, cranberries, dates and brandy in a large bowl. Cover and stand overnight, stirring occasionally.
Liberally grease a 2 litre (8 cup capacity) pudding basin with softened butter and line base with a circle of baking paper.
Sift together flour, bicarbonate of soda and spices; set aside.
Using an electric mixer, beat butter, sugar and rinds together until creamy.
Add eggs one at a time, beating after each addition (do not be concerned if the mixture appears to curdle).
Add treacle and beat to combine. Add creamed mixture to fruit, along with the flour mixture, almonds and breadcrumbs; stir well to combine.
Spoon mixture into prepared pudding basin. Place a 30cm square sheet of baking paper on a similar sized sheet of foil.
Grease the paper with melted butter. Fold a pleat in the centre of the paper (to allow for expansion). Place over the basin, foil side up.
Tie a double piece of string just under the rim to secure cover. Tie a double piece of string to make a handle.
Place an upturned heatproof saucer into a large saucepan or stockpot (large enough to fit pudding basin). Rest pudding on the saucer.
Pour in enough boiling water to reach halfway up pudding basin. Bring to the boil, then reduce heat.
Cover saucepan with lid; simmer for 4½ hours or until a skewer inserted into the centre of the pudding removes clean.
Check the water level periodically, adding more boiling water if necessary.
Remove pudding from saucepan and stand for 10 minutes.
Remove string, foil, and paper. If necessary, use a flat bladed butter knife to loosen pudding from tin.
Turn pudding out onto serving plate and serve hot with custard, cream or ice cream.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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