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Each year three generations of Wilson's gather to make the Christmas Pudding for the upcoming celebrations. The recipe has been passed down from Michael's great-grandmother, and is now a long standing family tradition. If you are interested in making this pudding we are happy to share the recipe.
Please note that the pudding needs to be prepared at the very least 2 weeks prior to the day of serving. We usually make ours on Melbourne Cup Weekend, earlier would also be fine. If you wish to eat it on this coming Christmas day we suggest getting prepared right away!
1 lb or 455g butter
1 lb or 455g brown sugar
1 dessertsp vanilla essence
1 tsp almond essence
1/2 tsp lemon essence
3 cups soft breadcrumbs (made from day old white bread in blender)
3-4 cups plain flour
1 tbsp brandy
3 lb or 1500g dried mixed fruit
1 tsp Allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp bicarb soda in 1 tbsp milk
Large Mixing Bowl
90cm square of Calico
For new calico soak in cold water overnight and then simmer for half an hour.
1 Large Pot with Lid and Handles
We use a pot 30cm in diameter and 30cm tall for this size Pudding.
Round Cake Cooling Rack
To fit bottom of pot.
Brick or Weight
The day before leave fresh bread out overnight to make breadcrumbs.
Prepare all ingredients.
Flour fruit thoroughly, to separate pieces. Shake off excess flour through a colander.
Cream butter, sugar and essences together.
Add eggs one at a time, beating thoroughly between each egg.
Mix in breadcrumbs, and sifted flour and spices. Add fruit intermittently.
Add brandy and milk with bicarb soda last.
Ready calico cloth and large pot of boiling water.
Hold the cloth by four corners and dip the centre into boiling water.
Lay cloth over colander and dust the wet part liberally with flour. Ensure this is done before the water cools.
Leave wet, floured cloth in colander to create a bowl shape.
Spoon in the pudding mixture.
Form mixture into a ball, drawing up the corners of the cloth. Tie off firmly, allowing a small space above the mixture for rising.
Place cake cooling rack at the bottom of pot.
Double up a long piece of string, and tie bundle to the pot handles firmly, thereby suspending it above the bottom. Cake cooling rack acts as a precaution.
Close the lid firmly. Use brick to weigh down lid if unable to close properly.
DO NOT open for at least 2 hours, doing so only to ensure that pudding is covered with water.
Keep boiling steadily for a further 4 hours.
Hang to drain in a fresh draughty place for at least 2 weeks.
Boil for 2 hours prior to serving.
Serve with your choice of brandy custard, ice cream or cream
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