This Christmas recipe favourite with an exquisite Macadamia twist, is perfect for entertaining with ease throughout the holiday season.


  • 375g mixed dried fruit

  • 200ml Marsala wine

  • 250g butter, plus extra for greasing

  • 1 1/4 cups firmly packed brown sugar

  • 4 eggs

  • 1 cup plain flour, sifted

  • 1/2 teaspoon salt

  • ½ teaspoon bicarbonate soda

  • 1/2 teaspoon mixed spice

  • 1/2 teaspoon freshly ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon cinnamon

  • 1/2 cup breadcrumbs

  • 2 cups unsalted macadamias, finely chopped

  • Marsala custard

  • 3 cups milk

  • 2/3 cup cream

  • 1 vanilla bean, split lengthways and seeds scraped 

  • 6 egg yolks

  • 1/4 cup golden caster sugar

  • 1/4 cup Marsala wine


  • 1.

    In a large bowl combine dried fruit and Marsala, cover and stand overnight.

  • 2.

    Using an electric mixer, beat together butter and sugar until pale and fluffy, then slowly beat in eggs, one at a time. Sieve together flour, salt, bicarbonate soda and spices. Add to the butter mixture in batches, alternating with soaked fruit mixture. Stir through breadcrumbs and macadamias.

  • 3.

    Brush a 1.8 litre-capacity pudding basin with butter, line the base with a circle of baking paper and dust with flour. Pour pudding mixture into the basin and top with another circle of baking paper. Cover with 2 layers of foil and tie with string.

  • 4.

    Place pudding into a large saucepan with a wire rack or tea towel lining the base. Fill with enough water to come halfway up the side of the bowl. Cover and simmer for 6 hours, topping up water if needed.

  • 5.

    To serve, remove from the saucepan and carefully remove the foil and baking paper. Place a serving plate on top, turn it upside down and lift away the basin. Serve with Marsala custard (recipe follows).

  • Marsala custard:

  • 1.

    Combine milk, cream, vanilla bean and seeds in a saucepan and bring to simmer over low heat. Remove vanilla bean and set aside. Whisk egg yolks, sugar and Marsala in a large bowl, whisk in warm milk mixture and return to saucepan. Stir constantly with a wooden spoon over low heat for 10 minutes or until thickened and custard coats the back of the spoon.

  • Tip:

  • 1.

    You can make the pudding ahead of time and keep cooled in the basin. Reheat in a large saucepan of simmering water for 2 1/2 hours.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 1031kj
  • Fat Total 66g
  • Saturated Fat 28g
  • Protein 14g
  • Carbohydrate 96g
  • Sugar 66g
  • Sodium 297mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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