This is one of those old-school family recipes that’s been passed down (and loved) for generations. Simple, no-fuss and totally delicious, just how our Nan liked it. Packed with juicy fruit, a hint of rum, and that nostalgic Christmas aroma that fills the whole house, this pudding is pure comfort. It’s the kind of recipe that brings everyone together around the table – just like Nan intended.

TIPS: Be sure to get sulphite-free mixed fruit. We love the Honest to Goodness branded ones which you can get online. But if you cannot wait and have to source some quickly, then at a pinch the Woollies Macro branded ones are a better option. Why sulphite-free? Sulphites are a known asthma trigger and can irritate the nose, throat and lungs. You’ll often find store-bought mixed dried fruit also contains artificial colours and other preservatives.

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October 2, 2025
  • 15m
  • 2h 30m
  • 2h 45m
  • 1 large pudding

Ingredients

  • 560 g mixed fruit, sulphite free
  • 250 g pitted dates (medjool is fine)
  • 2 c plain flour
  • 2 tbsp. butter + enough for greasing
  • 1 c sugar
  • 1 tbsp. bicarb soda
  • 3 tsp. rum

Instructions

  1. Grease with butter, and then flour a clean and wet pudding/muslin cloth (the flour will stick to the butter). Then lay the cloth over a large round mixing bowl.
  2. In a separate bowl mix the dry ingredients (minus the bicarb) until combined.
  3. In a saucepan heat the milk and butter together until nearly boiling. Remove from heat.
  4. Add the bicarb soda to the hot milk and stir immediately until it dissolves (it will fizz a bit.) Then stir in the rum.
  5. Pour the hot milk mixture onto the dry ingredients and mix quickly. The batter should be sloppy and well combined.
  6. Spoon the mixture into the prepared cloth. Gather the edges together and tie securely with kitchen string. Make sure this is airtight and the string is tight.
  7. Prepare a very large saucepan for cooking. Place a heatproof plate in the bottom (or a trivet) to stop the pudding touching the base. Fill the pan with enough water to completely cover the pudding when it is in place.
  8. Place the pudding into the saucepan, making sure it's covered with water. Once boiling cook for 2.5 hours on a slow simmer. Top up with boiling water as needed so the pudding stays covered for the entire cooking time.
  9. Remove the pudding carefully from the hot water. Don't open the cloth until ready to eat. Our mum always makes this a fews days prior. Serve warm with custard (recipe found in our app) and/or cream.