Christmas Pudding with Rum Butter Sauce


Christmas Pudding with Rum Butter Sauce
Preparation time
Cooking time


For 6 Person(s)


  • 1 cup(s) Grace Margarine
  • 1 cup(s) granulated sugar
  • 4 medium eggs
  • 2 teaspoon(s) vanilla essence
  • 1 teaspoon(s) rose water
  • 1 teaspoon(s) lime juice and rind
  • 1 cup(s) prunes
  • 1 cup(s) mixed peel
  • 1 cup(s) raisins
  • 1/2 cup(s) cherries
  • 1/2 cup(s) currants
  • 4 tablespoon(s) Grace Browning
  • 2 1/2 cup(s) flour
  • 2 teaspoon(s) baking powder
  • 1 1/2 teaspoon(s) mixed spice

Christmas Pudding with Rum Butter Sauce Directions

  1. Grease and line a 9 inch cake tin.
  2. Cream margarine and sugar until light and fluffy.
  3. Add eggs one at a time and beat well after each addition.
  4. Add vanilla, rose water, lime juice and rind.
  5. Add blended fruits and browning.
  6. Incorporate the flour that has been sifted with the baking powder and mixed spice. Use a little wine to adjust consistency, if necessary.
  7. Scrape batter into the lined cake tin and cover using foil paper then with the lid of the cake tin.
  8. Place cake tin into a large pot with a tight fitting lid. Steam on stove top for approximately 2 hours or rest the cake tin in a container with water in the oven at 180°C (350°F) and steam for approximately 2 hours.

    Method Note: See recipe for Rum Butter Sauce.
                          Have adequate boiling water ready to replenish container at intervals during steaming.

    To Serve
    : Allow cake to cool, pour on sauce, slice and serve. 

Recipe Search