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 brandy
- 250 gm mixed fruit (currants sultanas, raisins)
- 3 whole figs glace, 50 gm chopped
- 100 gm brown sugar ½ cup
- 50 gm plain flour ? cup
- 25 gm cocoa dark
- 25 gm almond meal
- 100 gm sour dough crumbs 1 cup
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon allspice
- ½ teaspoon Sea salt flakes
- 100 gm butter very cold
** Without a food processor. Mix the fruit and dry ingredients together. Beat the eggs, brandy and orange juice and add to the dry mix . Grate the cold butter and mix together with a fork till combined.