Chef and restaurant owner Alexis Noble of Wander shares with us her family Christmas Pudding recipe.

Wander is a neighbourhood restaurant inspired by the travels of Australian chef-owner Alexis Noble.

With an ever-changing menu designed to share, that adapts daily depending on the availability of produce, guests wander through the inspiration from the Wander team’s recent travels, food memories and delicious experiments.Alexis grew up in Australia, and after working at a number of high-end restaurants in Sydney, the allure of travel captured her.

Alexis has travelled extensively through America, Asia and Europe – researching, experiencing, and enjoying. 

Christmas Pudding 

Christmas PuddingMakes one large or 2 small puddings.
If you make small, you'll need to half halve the amount of time you boil. 

 

You'll need to start this recipe a few weeks in advance for best eating results! In addition to the ingredients you'll need muslin (cotton cloth) to wrap and boil the pudding in and greaseproof paper.

225g  butter, at room temp
225g brown sugar
170g plain flour
170g bread crumbs
5 eggs
8 tablespoons rum
1/2 teaspoon salt
1/2 teaspoon bi-carb soda
225g raisins
225g  sultanas
125g currants
125g  dates
125g almonds
125g mixed peel 
1 teaspoon nutmeg
1 teaspoon mixed spice
1  lemon zest, grated
( its not traditional but i add grace cherries.. )

 

Mix fruit together with rum and leave for a few hours or overnight to absorb. 

 Cream the butter and sugar.

 Add eggs one at a time. 

 Add lemon zest and mix in boozy fruit.

 Lastly add breadcrumbs, flour, bi-card soda, nutmeg and salt and mix until well combined.

 Boil cloth for 10 mins and then rub with flour. 

 Place in cloth floured with grease proof paper and cook for 4 hours in boiling water (2 hours if making a small pudding)

Hang for 3-6 weeks

Boil pudding for a further 2 hours when ready to eat. 

Serve with, custard, ice-cream, clotted cream, mascarpone or all of the above.