Traditional Rich Pudding

  • Yield : 10 cups
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Last year I had tried a more modern approach to pudding making and was disappointed so this year I went back to a traditional recipe and I am glad I did. This one will definitely be the ongoing recipe used. I also decided to do it in basins which was much easier than fooling around with the cloths. I found this recipe in the December 2004 Better Homes and Gardens Magazine. – Pewsey


  • 375g Raisins
  • 200g Sultanas
  • 200g Currants
  • 200g Prunes
  • 300g glace fruit
  • ¾ cup brandy
  • 1 tbsp treacle
  • 2 tsp vanilla essence
  • 1 cup dark brown sugar
  • 4 eggs lightly beaten
  • 250g unsalted butter
  • 1 ½ cups plain flour
  • ½ cup self raising flour
  • 2 tsp ground nutmeg
  • 2 tsp ground mixed spice


Step 1

For full recipe grease a 10 cup capacity basin with melted butter and line the very bottom with a round of baking paper. (See below for smaller basin instructions)

Step 2

Place fruit into a large mixing bowl, add the brandy, treacle and essence and mix well to combine.

Step 3

Put the sugar, eggs and butter into the mix master and beat until soft then add to the fruit and stir until combined. Sift the flours and spices and add to the fruit and stir well until combined.

Step 4

Spoon into the prepared basin.

Step 5

Cut a large sheet each of foil and baking paper. Lay the paper over the foil and pleat in the center. Place on top of the pudding basin and secure with a string. Make a strong loop with the string to help you ease the basin in and out of the water.

Step 6

Place a trivet or saucer in a large pan and put the pudding basin on the saucer or trivet. Add enough water to come one-third of the way up the side of the basin. Cover the pan with a tight fitting lid and bring to the boil. Cook the pudding for 5 hours making sure it never boils dry.

Step 7

Remove from water and allow to cool.

Step 8

Smaller basin instructions For individual puddings put into 10 x 1 cup moulds and cover as above. Place on a baking dish and pour in enough water to come halfway up the sides of the molds. Cook in an over at 160 deg for 1 ½ hours. For 2 cup puddings cook in oven at 160 deg for 2 hours. For 5 cup basin cook for 2-2 ½ hours on stove top. For 8 cup basin cook for 3-3 ½ hours on stove top.

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