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Christmas Pudding

2 min read
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Do you love Christmas pudding? We sure do! This traditional festive season dessert is one of those scrumptious treats we look forward to every Christmas and this year is no different. There are many different ways to create a delicious Christmas pudding but we love this recipe. You can chop and change to suit your tastes, just make sure those core ingredients stay the same!

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Classic Christmas Pudding

55 g self-raising flour (sifted)
110g butter (melted)
110g soft, dark brown sugar
110 g white fresh bread crumbs
25 g whole shelled almonds, roughly chopped
2 large, fresh eggs
450g dried mixed fruit (golden raisins, sultanas, raisins and currants)
25g mixed candied peel, finely chopped
1 small cooking apple (peeled, cored and finely chopped)
½ large orange (juiced)
½ lemon (juiced)
4 tbsp brandy (plus extra for soaking)
1 level tsp ground mixed spice
1 1/2 tsp ground cinnamon


1. Place dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl.
2. Add brandy and stir well.
3. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours or overnight.
4. Stir the flour, mixed spice and cinnamon in a very large mixing bowl.
5. Add the butter, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed.
6. Combine with the marinaded dried fruits and stir.
7. Beat the eggs lightly then stir into the dry ingredients.
8. Spoon the mixture in to a greased pudding basin*, gently pressing the mixture down. Cover with a baking paper, a layer of aluminium foil and tie securely with string.
9. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours.
10. Remove the pudding from the steamer, cool completely.
11. Remove the paper, prick the pudding with a skewer and pour extra brandy. Cover with baking paper and retie with string.
12. Store in a cool dry place until Christmas day.
13. On Christmas day re-steam the pudding for an hour. Serve with brandy, rum sauce, brandy butter or custard.
Note: Do not eat the pudding immediately! It must be stored and reheated on Christmas Day.
*While this recipe uses a basin, traditional Christmas pudding recipes place the pudding in a cloth which is then hung for four to six weeks to properly marinade.

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Interflora Australia has been operating across our country since 1954. Originally based in Adelaide, South Australia, we now operate out of Interflora House in Melbourne, Victoria. Interflora Australia is 100% Australian owned - via a licensing agreement, issued to us from Interflora in the United Kingdom...