Apple, Prune and Peach Christmas Pudding

Recipe by JustJanS
READY IN: 5hrs 30mins
SERVES: 10-12




  • Place dried fruit, sugar, butter, juice and rind in a medium saucepan. Bring to boil stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
  • Grease a 6 cup pudding basin and line base with baking paper.Pour over the golden syrup.
  • Stir the eggs into the fruit mixture and mix well. Fold through the breadcrumbs and flour.
  • Spoon the pudding mixture into prepared basin packing down firmly as you go. Cover the basin with a circle of buttered non-stick baking paper and two circles of foil. Tie securely with kitchen string.
  • Stand pudding on a trivet (heatproof raised rack) inside a large saucepan or stockpot. Fill with enough hot water to come 2/3 up the side of basin.
  • Cover pot with a lid and simmer for 5 hours, topping up the pot with boiling water as needed. Don't let it boil dry.
  • Cool and store in basin in fridge until Christmas.
  • To reheat, boil pudding using the method above, for 2 hours. Serve with custard, brandy cream or icecream and decorate with berries.