Strictly speaking, I’m not really down with the tradition of Christmas pudding. Christmas in Australia is more of a Pavlova or Panacotta type of affair. Ice cream and summer berries always fits better with our climate.
My Mothers side of the family came from English stock and my Fathers side arrived unceremoniously on the First Fleet (convicts shh!) One side of the family were far more acclimatized shall we say. At the English Grandmother’s Christmas there was always pudding and in the Australian camp….well there was Pavlova or just plain strawberries and ice cream.
Now just because I think it is a bit unsuitable for Christmas celebrations in Australia , it doesn’t mean that I have given it up altogether. Sadly my Grandmother ‘s on both sides are gone, even my parents are no longer here to breath the traditions of their past. I however have a big sister who loves Christmas pudding and I am very happy to make it for her because I really love it too.. yes it’s wrong, yes its’s just too hot, but it’s for her……..and I help her eat so she’s not alone. Really thoughtful, don’t you think?
This is a last minute pudding made in part with some sour dough crumbs. I got mine from Celia @ fig jam and lime cordial along with the cut leaf decorations, but any nice sour dough crumbs will do. It really is very easy but you will still need 2 days if not a full 24 hours to make it, but I promise it is very easy.
- 200 ml orange juice ( just under a cup- freshly squeezed or ready made)
- 80 ml or 4 Tablespoons of brandy or whisky
- 2 large eggs
- 250 gm mixed fruit (currants, sultanas, raisins)
- 3 large figs (50 gm chopped)
- ½ cup brown sugar
- ⅓ cup (50 gm) flour
- 25gm cocoa (dark)
- 25gm almond meal
- 1 cup (100gm) sour dough crumbs
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon allspice
- ½ teaspoon sea salt flakes
- 100 gm very cold butter
- Take the crusts off the bread and pulse in the food processor until crumbs form. Add the flour, cocoa, almond meal and spices and the chilled chopped butter and pulse till bread crumb like. Do not make a dough!.
- Pour into a bowl and toss through the fruit.
- Mix the orange juice,eggs and brandy . Mixing well to break up the eggs. Mix this into the fruit mixture cover and leave overnight or preferably up to 48 hours.
- Line a 20cm x 8cm x 8cm ( 8-10 in x 3 in x 3-4 in) loaf tin with baking paper.
- Pour the mixture into this and cover with paper then two lots of foil.
- Put into a baking dish and fill to half way up with warm water. Put into a preheated 150 C (300F). Leave untouched for 4 hours.
- Use straight away or cool down and use when required