Christmas Pudding Recipe

Christmas Pudding Photo: Jackie Cameron

“African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Traditionally Christmas pudding is served with brandy sauce but in South Africa we add a hint of Sherry to add the desired sweetness.”

— Jackie Cameron

Christmas Pudding Recipe

Yields: 1 Pudding serves 6-8

Ingredients:

• 3 whole Eggs

• 125ml Brandy

• ½ cup Brown Sugar

• 3 cups or 500g Mixed Fruit

• Pinch salt

• 10ml Mix Spice

• 1 ½ cups fine Suet

• 5ml Nutmeg Powder

• 6 soaked Prunes, chopped

• 2 Carrots, grated

• 1 Lemon, zest

• 5ml Lemon Juice

Method:

1. Beat the eggs well, add brandy and sugar.

2. Fold in all the other ingredients.

3. Place into a clasped-boiling pudding tin or into a large pudding bowl.

4. Cover both tightly with foil and if using the tin clasp closed.

5. Place this into a large pot with boiling water ensure that the pudding does not touch the base of the pot by placing an object beneath it. I use a thin brick tile. When needed top up with water to cover ¾ of the tin.

6. Reduce heat and simmer for six hours, serve straight away.

Please post your comments and any food-related questions below. I look forward to hearing from you.