Aussie Christmas Delight: Grandma’s Centennial Pudding Recipe

Bink’s Traditional Aussie Chrissy Pud! 🎄

Description: This pudding is a treasure from an ancient Australian cookbook that belonged to my Grandmother, carrying the delicious essence of over a century’s worth of Christmas traditions Down Under. It’s a decadent delight, moist, rich, and reserved for the most indulgent of occasions – Christmas Day itself! 🎅🏼

• Prep Time: 1 hour 30 minutes
• Cook Time: 6 hours
• Total Time: 7 hours 30 minutes
• Yield: 1 average sized family pudding

Ingredients:

Instructions:

1. Prepare the Fruit Mixture:

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   • Begin by chopping the currants, raisins, and sultanas. Pour over the brandy and rum, then add the grated lemon rind and juice.
   • Ideally, cover and let it soak for a couple of weeks to develop maximum flavor. But if patience isn’t your virtue, overnight soaking will do, though you might miss out on some depth of flavor.

2. Mix the Batter:

   • Cream the butter, then gradually add beaten eggs and brown sugar. Beat the mixture well until it’s smooth and creamy.
   • Add in the mixed spice, nutmeg, and the soaked fruit mixture. Stir vigorously until everything is well incorporated. (If you’re feeling lazy, like I sometimes am, a mixmaster and hand beater can do the heavy lifting for you!)

3. Steam the Pudding:

   • Grease a 4 1/2 pint pudding basin and fill it with the pudding mixture. Cover the basin with greased aluminum foil and secure it tightly with string.
   • Steam the pudding for four hours. This method tends to produce a moister and more scrumptious pudding.

   For a Large Family Pudding:

   • Double the quantities mentioned above and steam for six hours.
   • On the day of serving, steam it for an additional two hours to ensure it’s perfectly heated through.

4. Boil the Pudding:

   • If you prefer the more traditional approach with that beloved ‘pudding skin,’ you can opt for boiling.
   • Place the pudding mixture in a floured pudding cloth (calico works great), tie it securely with string, leaving room for expansion during cooking.
   • Boil the pudding for four hours. On the day of serving, reboil it for an additional two hours to ensure it’s piping hot and ready to serve.

5. Serving Suggestions:

   • Breadcrumbs provide sufficient substance to this already rich pudding, so no need for flour.
   • Serve the pudding with generous dollops of double cream, brandy custard, and, if you’re feeling particularly decadent and eager to slip into a sugar coma that lasts till the new year, top it off with a big scoop of vanilla ice cream!

This recipe is a true testament to Australian culinary heritage, passed down through generations, and cherished for its unbeatable flavor and richness. So, gather your loved ones around this Christmas, indulge in this sumptuous treat, and savor the joyous moments it brings! 🎉🥂