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Individual Christmas Puddings


  • Fruit mix

  • 100g raisins

  • 100g sultanas

  • 50g currants

  • 50g glace cherries

  • 30g candied orange peel

  • 70g macadamias

  • 100g grated apple

  • 2 tbsp mixed spice

  • Brandy

  • Whisky

  • Pudding mix

  • 80g butter, soft

  • 100g brown sugar

  • 100ml boiling water

  • 100g maple syrup

  • 1 tsp bi-carb soda

  • 150g plain flour

  • 1 tsp ground ginger

  • 1 tsp ground cinnamon


  • 1.

    Combine fruit mix ingredients and cover with brandy and whisky. Leave in the fridge to macerate for 1 week to 3 months before needed. Stir occasionally and add more alcohol if needed.

  • 2.

    To make the puddings; pre-heat oven to 200C. Cream butter and sugar in a mixer until light and fluffy, scraping down the sides a few times. Slowly add eggs. In a saucepan bring maple syrup and water to boiling, remove from heat and add bi-carb, allow to fizz. Add dry ingredients and maple syrup mix to the butter/sugar mix in small batches alternating from one to the other.

  • 3.

    Place in a large bowl and stir through fruit mix.

  • 4.

    Grease and line eight 200ml capacity metal dariole moulds and fill evenly with mix.

  • 5.

    Place in a baking tray, add hot water to come half way up sides of moulds and cover tray with foil.

  • 6.

    Bake for 1 ½ - 2 hours until puddings have risen in the centre.

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5 comments • 2 ratings
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Posted by Jill472Report
Why list Maple Syrup as 100 grams and not 100 Mils?
Posted by Jill472Report
How many eggs????????
Posted by Report
what happened to the EGGS?
Posted by RH89Report
Great - really nice lighter alternative - great taste and texture
Posted by Jill472Report
How many eggs did you use