Christmas in Australia is just too hot for a heavy, traditional Christmas pudding. If you're having Christmas in a hot climate, try this! It's been our Christmas favourite for about 20 years. It provides all the wonderful fruity, groggy taste of a traditional Christmas pudding but it's light and easy to digest. What's more, you don't have to boil it and you can make it up to a week in advance. Preparation time does not include refrigeration time.
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Units: US | Metric
- 225 g raisins, chopped finely
- 450 g sultanas, chopped finely
- 110 g currants
- 50 g mixed peel
- 3/4 cup sugar
- 2 cups water
- 50 g glace apricot, chopped finely
- 50 g glace cherries, chopped finely
- 25 g glace cherries, extra,for decoration
- 1 1/3 cups water, extra
- 3 1/2 tablespoons gelatin
- 50 g slivered almonds, toasted
- 1 cup sweet sherry
- 1/4 cup brandy
- 1/4 cup lemon juice
- 1Combine chopped raisins, sultanas, currants and mixed peel in a colander or large sieve.
- 2Wash thoroughly under cold running water and drain well.
- 3Repeat process until the water draining off the fruits is completely clean- this ensures a crystal clear jelly.
- 4Place combined washed fruit, sugar and water in a saucepan and stir over a low heat until the sugar is dissolved.
- 5Increase heat to medium and simmer, uncovered, for 10 minutes.
- 6Place a sieve over a mixing bowl and empty contents of the saucepan into the sieve.
- 7Reserve the liquid and place the fruit into another, large, mixing bowl.
- 8Now, line the sieve with 2 layers of muslin or any clean, thin material which will allow liquid to drain through- we use a clean, unused'Chux' towel.
- 9Place the sieve over the bowl with the fruit in it and pour the reserved liquid through the sieve into the bowl.
- 10Add the finely chopped glace cherries and apricots to the fruit mixture.
- 11Pour the extra water into a small saucepan.
- 12Sprinkle over gelatine, stir and allow to stand for 5 minutes.
- 13Place the saucepan over a low heat and stir constantly until the gelatine is dissolved.
- 14Add gelatine mixture to fruit mixture.
- 15Add almonds, sherry, brandy and lemon juice to fruit mixture and mix well.
- 16Now, take 1/3 cup liquid from the fruit mixture and pour HALF of it over the base of a metal pudding basin, reserving the other half.
- 17Refrigerate until partly set.
- 18When partly set, cut the extra cherries into quarters and arrange decoratively in the jelly in the bottom of the pudding basin.
- 19Pour over the remaining reserved liquid and refrigerate until set.
- 20When the jelly in the basin is set, add the rest of the fruit mixture.
- 21Cover tightly with aluminium foil and refrigerate overnight to set.
- 22This pudding will keep happily for up to 2 weeks in the refrigerator.
- 23To unmould, take a blunt knife and carefully work around the sides of the basin, breaking the airlock between the pudding and the mould.
- 24Place a serving plate on the top of the basin, then, holding the plate firmly, tip the basin upside down and remove it gently.
- 25If all the pudding is not eaten, I usually put it back into the pudding basin to store as the metal sides keep it nice and cold.
- 26Serve with cream, icecream or custard.
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Nutritional Facts for Jellied Christmas Pudding
Serving Size: 1 (284 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 509.1
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 36.7 mg
- Total Carbohydrate 111.5 g
- Dietary Fiber 5.2 g
- Sugars 91.1 g
- Protein 7.3 g
The following items or measurements are not included: