This incredible Christmas recipe comes from Springhill Farm and is the perfect pudding for your festive feast!


  • 1 x bag Springhill Farm The Real Bread Mix Fruit

  • 340g butter

  • 250g brown sugar

  • 4 eggs

  • 100g almond meal

  • 1/2 teaspoon bi carb

  • 1 small carrot grated

  • Grated rind (fine) of 1 orange

  • 1kg dried fruit (made up of equal portions of sultanas, currants, finely chopped dates)

  • 1/4 cup brandy

  • 2 tbsp Drambuie

  • 1/2 tablespoon mixed spice

  • 1/2 tablespoon nutmeg

  • Brandy Cream

  • 4 egg whites

  • 3/4 cup castor sugar

  • 1 cup cream whipped until thick

  • 2 tablespoons brandy

  • Custard

  • 2 cups milk

  • 1 vanilla bean split lengthwise, seeds scraped

  • 4 egg yolks

  • 1 tablespoon gluten free corn starch

  • 1/4 cup castor sugar


  • 1.

    Cream butter and sugar until light. Add eggs and mix.

  • 2.

    Add carrot, orange rind, fruit and almond meal and mix well.

  • 3.

    Add The Real Bread Mix – Fruit by Springhill Farm, spices, bi carb, brandy and drambuie. Mix well.

  • 4.

    Lay out grease proof paper on the bench, and trace around both the bottom and top of the basins. Cut out the circles (4 in total – 2 large and 2 small).

  • 5.

    Grease the basins well. Place the smaller circle into the bottom of both and divide the mixture evenly between the two basins.

  • 6.

    Cover with the larger circle of greased baking paper.

  • 7.

    Cover the pudding with a large sheet of baking paper. Tie firmly with string.

  • 8.

    Make a handle of string and use it to lower the pudding into the large pot of boiling water. Steam covered for 3 1/2 hours. The water should come halfway up the side of the pudding bowl. Have the kettle boiling to add as needed to keep the pudding at a moderate boil.

  • 9.

    Remove from the water, cover with fresh baking paper to cool a little.

  • 10.

    Serve with brandy cream and custard!

  • Brandy Cream:

  • 1.

    Beat egg whites until thick.

  • 2.

    Add castor sugar and beat until sugar is dissolved.

  • 3.

    Fold in the cup of whipped cream and add the brandy.

  • Custard:

  • 1.

    Combine the milk, vanilla bean and seeds in a saucepan over a moderate heat until simmering. Remove from the heat and allow to sit for 15 minutes. Remove vanilla bean.

  • 2.

    Beat the egg yolks and corn starch in a bowl with an electric beater. Add the sugar and beat until pale and thick.

  • 3.

    Re-heat the milk to simmering point. Pour onto the egg yolks whisking continuously. Place this mix in a clean saucepan and cook over allow heat for 8 minutes stirring until the mixture coats the back of the spoon. Cool.


This recipe will make two puddings. You will need 2 x 18cm basins.

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