Festive Fruit Pudding

Festive Fruit Pudding


2 cups mixed fruit

1 ½ cups dried apricots, chopped

1 ½ cups raisins

¼ cup orange juice

250g butter, room temperature

1 cup brown sugar

1 cup plain flour, sifted

1 teaspoon baking powder

1 teaspoon ground nutmeg

½ teaspoon cinnamon

2 cups fresh breadcrumbs

Finely grated rind of 1 orange

4 eggs


  1. Combine fruit, orange juice and orange rind in a bowl. Cover and stand overnight to soak.
  2. Grease and line the base of a 2 litre pudding basin.
  3. Using an electric mixer, beat butter and sugar together until pale and creamy.
  4. Add eggs one at a time beating after each addition.
  5. Stir in fruit.
  6. Fold in flour with baking powder and spices. Fold in the breadcrumbs.
  7. Spoon into prepared basin, packing down lightly as you go. Cover with a circle of greased baking paper and two sheets of foil.
  8. Tie securely around rim of basin with kitchen string. Stand pudding on a trivet inside a large saucepan or stock pot.
  9. Fill with enough hot water to come two-thirds up side of basin.
  10. Cover and cook for 5 hours on low heat, topping up with boiling water as needed. Remove basin from pan, cool completely and store in fridge until Christmas day.
  11. To reheat, boil pudding using above method for 2 hours. Serve wedges with custard.


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Midwest Foods Dubbo