(makes 1 x 1kg pudding - serves 8)

A lighter than usual version of a Christmas pudding. Make now, or in the weeks leading up to Christmas Day. Serve with Brandy Custard.

To present a flaming pudding heat in a small pot set over a low heat 1/2 cup brandy, or if you are feeling extravagant cognac, but only heat till it is baby bottle warm. Swiftly lift off the heat and pour over the pudding and light.


40g (6) dried apricots (chopped)
180g (1 + 1/4 cups) currants
180g (1 cup + 2 tbsp) raisins
280g (1 + 3/4 cups) sultanas
100g (3/4 cup) dates (chopped)
50g (1/4 cup firmly packed) mixed peel
50g (1/4 cup firmly packed) chopped cherries
100g (1) apple (peeled and grated)
100g (1) carrot (peeled and grated)
finely grated rind of 1 orange and 1 lemon
juice of 1/2 orange and 1/2 lemon

60ml (4 tbsp) brandy
100g unsalted butter (cubed and softened)
100g (1/2 cup) brown sugar
2 eggs
1 tbsp golden syrup
105g (3/4 cup) flour
1/2 tsp salt
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp mixed spice
100g (1 + 3/4 cups firmly packed) breadcrumbs
25g (2 tbsp) blanched almonds


  • Lightly grease with melted butter or baking spray a 1 litre volume pudding bowl, preferably with a fitted lid.
  • Place all the dried fruit plus apple, carrot, orange and lemon rind in a mixing bowl. Add brandy, orange and lemon juice, toss together and leave overnight to macerate.
  • Preheat oven to 150°C.
  • Place butter and sugar into a bowl and whisk till creamy. Add eggs, one at a time, whisking just to combine Add golden syrup and whisk just to combine.
  • Sift flour, salt and spices together, add to butter mixture and lightly beat together.
  • Add breadcrumbs and almonds to mixing bowl containing macerated fruit and stir together. Pour fruit mixture into flour mixture and fold together.
  • Spoon mixture into prepared pudding bowl packing it down with the back of a dessertspoon.
  • Cover pudding bowl with a fitted lid, or alternatively cover with several layers of baking paper using culinary string to tie the paper on.
  • Place pudding bowl into a roasting tray and pour water into roasting tray (to create a water bath) to come halfway up sides of pudding bowl. Place in oven and bake for 2 to 2 + 1/2 hours till a metal skewer inserted comes out clean.
  • When cool remove from pudding bowl. Store at room temperature till required or for up to six months.

To Reheat Ruth Pretty's Christmas Pudding

To Microwave
  • Unwrap pudding. Place pudding on a plate and, with microwave on medium, heat for 15 minutes or till hot right through. Microwaves do differ in power.
Stove Top
  • Fit a colander over a pot of simmering water and place pudding, still covered in plastic wrap, into colander. Be careful to ensure that the water does not come up through the colander. Place a lid over the colander and simmer pudding for 30 minutes or till hot right through.
  • Unwrap Christmas pudding. Return to pudding bowl. Place lid on, or cover with double thickness baking paper. Reheat in water bath in 150°C oven for approximately 1 hour or till hot right through.