Jellied Christmas Pudding



  • 225
    g raisins, chopped finely
  • 450
    g sultanas, chopped finely
  • 110
  • 50
    g mixed peel
  • 34
    cup sugar
  • 2
    cups water
  • 50
    g glace apricot, chopped finely
  • 50
    g glace cherries, chopped finely
  • 25
    g glace cherries, extra,for decoration
  • 1 13
    cups water, extra
  • 3 12
    tablespoons gelatin
  • 50
    g slivered almonds, toasted
  • 14
    cup brandy
  • 14


  • Combine chopped raisins, sultanas, currants and mixed peel in a colander or large sieve.
  • Wash thoroughly under cold running water and drain well.
  • Repeat process until the water draining off the fruits is completely clean- this ensures a crystal clear jelly.
  • Place combined washed fruit, sugar and water in a saucepan and stir over a low heat until the sugar is dissolved.
  • Increase heat to medium and simmer, uncovered, for 10 minutes.
  • Place a sieve over a mixing bowl and empty contents of the saucepan into the sieve.
  • Reserve the liquid and place the fruit into another, large, mixing bowl.
  • Now, line the sieve with 2 layers of muslin or any clean, thin material which will allow liquid to drain through- we use a clean, unused'Chux' towel.
  • Place the sieve over the bowl with the fruit in it and pour the reserved liquid through the sieve into the bowl.
  • Add the finely chopped glace cherries and apricots to the fruit mixture.
  • Pour the extra water into a small saucepan.
  • Sprinkle over gelatine, stir and allow to stand for 5 minutes.
  • Place the saucepan over a low heat and stir constantly until the gelatine is dissolved.
  • Add gelatine mixture to fruit mixture.
  • Add almonds, sherry, brandy and lemon juice to fruit mixture and mix well.
  • Now, take 1/3 cup liquid from the fruit mixture and pour HALF of it over the base of a metal pudding basin, reserving the other half.
  • Refrigerate until partly set.
  • When partly set, cut the extra cherries into quarters and arrange decoratively in the jelly in the bottom of the pudding basin.
  • Pour over the remaining reserved liquid and refrigerate until set.
  • When the jelly in the basin is set, add the rest of the fruit mixture.
  • Cover tightly with aluminium foil and refrigerate overnight to set.
  • This pudding will keep happily for up to 2 weeks in the refrigerator.
  • To unmould, take a blunt knife and carefully work around the sides of the basin, breaking the airlock between the pudding and the mould.
  • Place a serving plate on the top of the basin, then, holding the plate firmly, tip the basin upside down and remove it gently.
  • If all the pudding is not eaten, I usually put it back into the pudding basin to store as the metal sides keep it nice and cold.
  • Serve with cream, icecream or custard.