Not all puddings are born the same. Some take weeks to prepare, while others — like this fruity number — can be made on Christmas Day itself! Don’t be fooled by the quick cooking time, this pud might be easy, but it’s also wonderfully impressive. Another bonus: any leftovers can be used in these boozy Christmas popsicles. Win-win!
- 60 g butter
- 70 g (⅓ cup) brown sugar
- 85 g dates, chopped
- 175 g sultanas
- 2 tsp grated lemon rind
- 1 tsp bicarbonate of soda
- 250 ml (1 cup) boiling water
- 150 g (1 cup) self-raising flour
- 1 tsp mixed spice
- ¼ tsp salt
- custard and fresh cranberries, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place butter, sugar, dates, sultanas, lemon rind and bicarbonate of soda into a medium heatproof bowl. Add boiling water and stir until combined. Allow to cool completely.
Bring a large saucepan of water to the boil, this will be used for steaming. Next, lightly grease a 1.5 litre (6 cup) capacity pudding basin and line with baking paper.
Stir sifted flour, mixed spice and salt into the cooled fruit mixture and mix until well combined. Spoon into your prepared basin, cover with a tight-fitting lid and steam in the prepared saucepan of water for 2 hours, adding a little extra water to the saucepan as necessary to keep the level halfway up the sides of the basin. Remove the tin from your saucepan and stand for 5 minutes before removing pudding from its basin. Serve hot or warm with custard or ice-cream and scatter with cranberries if desired.
Recipe, photography, styling and food preparation by China Squirrel.