Tropical Christmas pudding

    13 hours 40 min

    A wonderful change from the classic Christmas pudding. This deliciously dense cake is graced with macadamia nuts and mango. Enjoy on Christmas day with brandy sauce.

    1 person made this

    Serves: 12 

    • 1 (425g) tin mango slices, drained
    • 550g good quality dried mixed fruit
    • 40g chopped roasted macadamia nuts
    • 80ml brandy
    • 250g plain flour, sifted
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons mixed spice
    • 1 teaspoon ground cardamon
    • 220g dark brown soft sugar
    • 50g fresh breadcrumbs
    • 80g butter, melted and cooled
    • 80ml milk
    • 2 eggs, lightly beaten

    Prep:40min  ›  Cook:5hr  ›  Extra time:8hr soaking  ›  Ready in:13hr40min 

    1. The night before: Chop the mango and place into a bowl with the mixed fruits and nuts. Add the brandy and stir. Chill overnight in the fridge.
    2. Lightly grease and line a 2 to 2 1/2 litre pudding basin or heatproof bowl. Sift the flour into a large bowl with the bicarbonate of soda and spices. Add the dark brown soft sugar and breadcrumbs and then the fruit mixture.
    3. Combine butter, milk and eggs. Stir into the mixture. Spoon into the pudding basin. Cover with circle of baking parchment.
    4. Place the basin in one bag and seal, then place into the second bag and seal. Place the pudding on a trivet or in a colander in a large pan.
    5. Add enough water to 2/3 way up the sides of the basin. Bring to the boil, reduce heat and then cover the pan with a tight fitting lid. Simmer for 3 1/2 hours, adding more water if necessary. Keep the water boiling throughout the cooking time. Let pudding to cool, then chill until required.
    6. On the day of serving, reboil for 1 1/2 hours to heat completely. Alternatively reheat individual servings in the microwave.

    How to steam Christmas pudding

    See our How to steam Christmas pudding guide to get step-by-step instructions for steaming your pudding to perfection.

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