The Cellante Family 200 Year Old Christmas Pudding


  1. Combine mixed fruit, glacé cherries and brandy in a bowl and cover. Leave to stand overnight.
  2. Stir fruit mixture, then add breadcrumbs, nutmeg, mixed spice and salt.
  3. In a saucepan, melt butter and golden syrup. When melted, add bi carb soda. Stir to combine and remove from heat.
  4. Add butter mixture, sugar, flour and beaten eggs to fruit mix, then stir with a wooden spoon until well combined.
  5. Rinse calico pudding wrap under hot water and then squeeze out excess water. Lay the wrap flat on bench and rub with self raising flour on 1 side to form a seal. Pour mixture into middle of the floured side of the wrap, then pull the edges up to form a bundle. Tie securely with string.
  6. Fill a large pot with water, placing a rack at the bottom for the pudding to rest on. If you don't have a rack for the bottom of your saucepan, turn a small plate upside down and place pudding on this. Immerse pudding in water and bring the water to a rapid simmer.
  7. Simmer pudding for 4 hours, ensuring the water level is maintained over pudding. Once finished, remove pudding from water and pat dry the exterior with a towel. Hang in a dry, safe place for 2 months, or until ready to be eaten.
  8. To serve, place pudding in pot of boiling water with rack and rapidly simmer for 4 hours. Remove from pot, take off wrap and pat dry to serve. Garnish with blueberries and raspberries.