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Bourbon, Dried Fruit And Pecan Christmas Pudding
Bourbon, Dried Fruit And Pecan Christmas Pudding

Bourbon, Dried Fruit And Pecan Christmas Pudding

1 hours
3 hours 30 mins
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  • Ingredients
  • Method


  • 300g pitted prunes, chopped
  • 250g pitted dates, chopped
  • 250g raisins
  • 250g sultanas
  • 200g currants
  • ½ cup bourbon
  • ¼ cup Chelsea Treacle
  • 2 tsp vanilla bean paste
  • Melted butter, to grease
  • 1 cup firmly packed Chelsea Dark Cane Sugar
  • 3 eggs, lightly beaten
  • 200g butter, grated
  • ¾ cup plain flour
  • ⅓ cup self-raising flour
  • 3 tsp ground cinnamon
  • 2 tsp allspice
  • 1 cup fresh white breadcrumbs
  • ¾ cup pecan pieces, roughly chopped
  • Custard, to serve

Chelsea Products in Recipe

Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...


Like Golden Syrup, Treacle...

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Put dried fruit, bourbon, treacle and vanilla bean paste in a large bowl and stir to combine. Cover and set aside for at least 2 hours, or preferably overnight.
Grease an 8-cup capacity pudding basin with butter, then refrigerate for 10 minutes. Grease again, then line base with a disc of baking paper.
Add sugar, egg and butter to fruit mixture, then stir with a large metal spoon until combined. Sift plain flour, self-raising flour, cinnamon and allspice over fruit mixture. Add breadcrumbs and pecan. Combine.
Spoon mixture into prepared basin and smooth top with the back of a wet spoon. Cover pudding with a disc of baking paper. Put a 35cm-long piece of baking paper on a flat surface. Top with a 35cm-long piece of foil. Form a pleat down the length of paper and foil. Lay over pudding basin, paper-side down, then secure with kitchen twine under basin rim. Trim excess paper and foil.
Put a trivet or upside-down saucer in a large saucepan. Put basin on trivet and pour in enough boiling water to come halfway up side of basin. Bring to the boil over a high heat. Cover and reduce heat to medium-low. Simmer for 3½-4 hours or until pudding is cooked through when tested in the centre with a skewer. Check water level hourly, topping up if required.
Carefully lift pudding out of pan and stand for 10 minutes to cool. Remove foil and paper. Turn out onto a serving plate. Decorate and serve with custard.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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