Recipe for Christmas Pudding

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The Commonsense Cookery Book has been teaching the basics of cooking to generations of Australians for more than 100 years. The popularity of its Centenary edition in 2014 was proof of its hallowed status as a classic in Australian kitchens.

The Home Economics Institute of Australia (HEIA) NSW Division places great importance on updating and maintaining the book and ensuring its usefulness for future generations.

The latest revised edition, published last month, has been reimagined for a contemporary audience, with a large hardback format and mint green feature pages with sketches of native flowers, fruits and foliage.

The Home Economics Institute, formerly known as the NSW Cookery Teachers’ Association, was established in 1910, and members of the association who worked in the public education system at the time were the original authors of the book.

From the time it was first published in 1914, The Commonsense Cookery Book has appealed to a broad church, from anyone who is just starting out in the kitchen, to more experienced cooks who want no-fuss, tried-and-true recipes like the pudding recipe here.

With more than 250 classic recipes, along with tips on precision cuts, measurements, cookery terms, dietary requirements and more, the book makes a cherished gift. It also represents the perfect opportunity to reminisce about the flavours of your childhood.

500g currants
500g sultanas
250g raisins
60g mixed peel
125g blanched almonds
500g butter
500g brown sugar
8 eggs
⅔ cup brandy
250g soft breadcrumbs
250g plain flour
Pinch salt (optional)
1 teaspoon bicarbonate of soda
½ teaspoon grated nutmeg
2 teaspoons mixed spice

Prepare and cut all the fruit and almonds. Have a large boiler of water in readiness.

Cream the butter and sugar, add well-beaten eggs and brandy. Stir all the fruit in well.

Add breadcrumbs, sifted flour, salt, soda, nutmeg and spice. Mix all well together.

Tie up in a pudding cloth, allowing room for it to swell. Place in boiling water and steam for 6 hours. Steam for a further 3 hours on the day it is to be eaten. Serve with brandy or wine sauce, or stirred custard.

Note: This mixture may be steamed in one large or two medium basins. Allow 4 cm at the top of the basin for swelling. Steam large pudding 6 hours first day and 3 hours on day to be eaten; half-size puddings, 4 hours first day, 1½ hours on day of eating.

Recipe from The Commonsense Cookery Book, published by HarperCollins Australia, reproduced with the publisher’s permission. Top image is not from the book; it is an image by Prawny from Pixabay.

**Enjoy many more delicious recipes from our Food Wine Travel files here.**