The Cellante Family
200 Year Old Christmas Pudding
Calico kit, mixing bowls, wooden spoons, saucepans, measuring spoons/cups.
Combine mixed fruit, glacé cherries and brandy in bowl and cover. Leave to stand overnight.
Stir fruit mixture, then add breadcrumbs, nutmeg, mixed spice and salt.
In a saucepan, melt butter and golden syrup. When melted, add bi carb soda. Stir to combine and remove from heat.
Add butter mixture, sugar, flour and beaten eggs to fruit mix, and stir with a wooden spoon until well combined.
Rinse calico under hot water and squeeze out excess water. Lay calico flat on bench and rub with self raising flour on one side to form a seal. Pour mixture into middle of the floured side of the calico, and pull calico edges up to form a bundle. Tie securely with string.
Fill a large pot with water, placing a rack* at the bottom for the pudding to rest on. Immerse pudding in water, and bring water to a rapid simmer. *HINT: If you don’t have a rack, turn a small plate upside down and place pudding on this.
Simmer pudding for 4 hours, ensuring the water level is maintained over pudding. Once finished, remove pudding from water and pat dry the exterior with a towel. Hang in a dry, safe place for 2 months or until ready to be eaten.
To serve, place pudding in pot of boiling water with rack and rapidly simmer for 4 hours. Remove from water and pat dry to serve.
Hint: Christmas pudding is traditionally served warm, with custard.
When heated to serve pour brandy on top of pudding and light for a flambé effect.
If brandy is not to your liking, try your favourite whiskey or bourbon in the pudding.
If you don’t have a rack for the bottom of your saucepan, turn a small plate upside down and place pudding on this.
Make your puddings in October so they will be ready for December, to be the best Christmas gift for your friends and family
This recipe will make 2 puddings – one for Christmas and one for Christmas in July. It will freeze perfectly.