Stockies Christmas Pudding Recipe

Stockies Christmas Pudding

Finish off your festive feast with this delicious, traditional favourite

Recipe by Neville Trimnell


3 cups plain flour

1 teaspoon mixed spice

1/2 teaspoon nutmeg

250g butter

500g sultanas

500g currants

500g raisins

Grated rind 2 oranges

1 carrot grated

1 granny smith apple grated

1 cup brown sugar (firm)

250g almonds

6 eggs

2 teaspoon lemon juice

1/2 teaspoon Parisian Essence

1/2 cup brandy


  • 1.Sift flour and spices together, rub in butter.
  • 2.Wash and dry all fruit. Combine rind, carrot, apple, sugar and chopped almonds. Mix fruit lightly into flour.
  • 3.Beat eggs with lemon juice and Parisian Essence. Stir into dry ingredients, alternating with brandy.
  • 4.Dip cloth into very hot water and wring out. Cover cloth thickly with flour. Place cloth over large empty pudding basin. Spoon mixture into cloth and tie up.
  • 5.Place pudding basin in a large pan with old plate in bottom of saucepan. Boil water. Cover 3/4 pudding with water. Cover and boil for 6 hours. Hang up cloth bag to air pudding.
  • 6.On day of serving, boil water and submerge pudding for 2 1/2 hours.