What's your food story? December - Christmas Pudding

Published on 01 December 2018


Last year, the City of Swan ran a recipe competition inviting residents to submit their food stories. The winning recipes were selected by local Swan Valley chefs, Herb Faust (Houghton Winery Cafe) and Caroline Taylor (Taylor's Art and Coffee House).

December's winning recipe is Christmas Pudding and Cumberland Rum Butter submitted by Richard O'Donnell. Richard elaborates;

"Travelling up from the farm and having Christmas lunch with our city cousins was always a big deal and memorable time of year. My Nan believed in preparing a traditional European Christmas meal. Warm Christmas pudding served with custard, rum butter, cold ice-cream and whipped cream was a staple dish every year and a true over-indulgence! Ever since Nan passed away I've taken on the annual tradition of making the Chistmas pudding while my brothers make the rum butter."



  • 340g butter
    (or 250g suet mix)   
  • 225g brown sugar
  • 4 eggs
  • 225g fresh breadcrumbs
  • 225g flour
  • 1/4 tsp salt
  • 4 level tsp mixed spice
  • 2 level tsp nutmeg
  • ½ level tsp bicarbonate of soda
  • 450g raisins
  • 450g sultanas
  • 110g currants
  • 225g dates
  • 225g mixed peel
    or 170g citron peel
  • + 50g extra sultanas
  • 85g split blanched almonds
  • ½ cup brandy


  • 110g butter
  • ½ tsp nutmeg
  • 225g fine brown sugar
  • ½ tsp cinnamon
  • ½ cup rum


  • Cream butter and sugar, then add eggs. Stir in breadcrumbs. Add flour, spices, bicarb, fruit, and lastly, brandy.
  • Put mixture in well-floured scalded cloth and tie firmly at neck with string. Leave space for pudding to expand during cooking. Boil for seven hours. Keep water halfway up pudding at all times during cooking.
  • Release cloth when pudding has cooled and is firm. Dry cloth, re-tie and hang up until needed.
  • Reheat for 21/2 to 3 hours. Turn out onto a plate and flame with more brandy. Serve pudding with rum butter and cream.


  • Cream butter and slowly add sugar, then add spices. Gradually add rum. Put in foil lined bowl and refrigerate until firm. Turn out onto a plate and serve in wedges.