Keeping It Traditional: Australian Christmas Pudding

Recipe by Juliet Kennedy

This is really my Mum’s contribution because when I think of Christmas, I think of her, and I think of Australian Christmas Pudding.

Makes 15-20 servings

• 55g raisins or sultanas

• 55g Glace cherries chopped

• 55g chopped nuts, walnuts, macadamias, etc

• 2 tbsp strong black coffee

• 110g dark (70%) chocolate

• 55g icing sugar

• 1 tsp ground cinnamon

• 1-pint double cream

• 2 egg whites stiffly beaten

1. Put raisins, cherries, nuts and coffee liqueur into a jar. Cover tightly and leave overnight in a cool place to soak. The liquid should then have been absorbed.

2. Melt the chocolate in a bain-marie. Sift together the sugar and cinnamon. Whisk the cream in a large bowl, gradually adding the sugar mixture. When cream stands in peaks, fold in chocolate, stiffly beaten egg whites, fruit and nuts. Pour into 3-pint plastic pudding basin or bombe mould. Cover and freeze overnight.

3. When ready to serve, wrap a small towel which has been dipped in boiling water and wrung out, around the basin for a few moments to loosen the pudding. Slide onto a wet plate and decorate with holly. Serve immediately.