Have a 'Merry McCormick Christmas' with this decadent, rich and fruity dessert.


  • 2 ½ cups (380g) currants

  • 1 ½ cups (280g) sultanas

  • 2 ½ cups (60g) raisins

  • 60g (1/3 cup) glace cherries

  • 75g (3/4 cup) flaked almonds

  • 100g (1 cup) almond meal

  • 2 cups self-raising flour

  • 100g (1 cup) dry breadcrumbs

  • 3 tsp McCormick ground Mixed Spice

  • 2 tsp McCormick ground Cinnamon

  • 2 tsp McCormick ground Ginger

  • 2 tsp McCormck ground Coriander

  • 2 tsp McCormick ground Cloves

  • 1 tsp McCormick ground Salt

  • 250g butter (chilled), grated

  • ½ cup (125ml) brandy, plus 2 tbsp extra for flambé

  • 3 x 60g eggs, beaten

  • ¼ cup plain flour for dusting

  • Custard and cream, to serve


  • 1.

    In a large bowl mix currants, sultanas, raisins, cherries, almonds, flour, breadcrumb, spices and salt, combine well. Add butter, brandy and eggs and mix to form sticky dough. 

  • 2.

    Drop a 60cm square of calico into boiling water and boil for 1 minute, then remove using tongs and gloves and squeeze excess water from cloth. Working quickly spread cloth onto a clean bench, sprinkle cloth with plain flour mainly in the centre area.

  • 3.

    Place pudding dough mixture in the centre of the cloth on the flour and gather up the cloth edges tightly to form a wrapping around the dough. Tie cloth ends with (cotton) kitchen string to hold together.

  • 4.

    Steam pudding in a large double boiler for 6 hours, replenishing water every 30 minutes to avoid boiler boiling dry. After cooking, remove pudding from steamer and suspend in a cool, airy place until completely cold. If the weather is hot and humid, store the pudding in the refrigerator until ready to serve.

  • 5.

    To reheat pudding; steam in a double boiler for 1 hour or until heated through. Place pudding in a heatproof colander, and remove cloth. Cut string and carefully peel back cloth. Turn pudding onto a serving plate and stand 10 minutes before serving. Note: wash and dry pudding cloth for next time!

  • 6.

    Garnish the pudding with roughly chopped glace cherries and orange peel.

  • 7.

    To serve, simply heat 2 tbsp brandy in a small saucepan and light before pouring over the pudding immediately. Cut and serve with custard and cream.

  • Note:

  • 1.

    If calico has not been used before, cut an 80cm square and soak in water overnight and then boil for 20 minutes, rinse in cold water and dry before using.

  • 2.

    Pudding can be stored in the refrigerator for 2 months or 12 months in the freezer.

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