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Holiday Pudding

  • 30 minutes Preparation
  • 1 1/2 hours Cooking
  • Serves 4-6

By The Pudding Club

A sponge based pudding with pineapple, fruit and nuts.


2 tablespoons Golden Syrup

225g tin pineapple rings

60g Glace Cherries

120g Soft Margarine

120g Caster Sugar

2 large eggs, beaten

90g Self Raising flour

A pinch of salt

60g Breadcrumbs

60g Raisins

30g Candied Peel

30g Shelled Walnuts, chopped


Juice from the pineapple tin

Juice of 1 lemon and 1 orange

175ml water

175ml White wine

1 Tablespoon cornflour

sugar to taste


Grease a 1.4 litre pudding basin, and line the base with a circle of greaseproof paper. Put the golden syrup into the basin and arrange 1 drained pineapple ring in the bottom with a cherry in the centre. Cut 2 rings in half and arrange these halves around the first ring. Put a cherry in the centre of each. Drain (reserving the juices) and chop the remaining pineapple rings, chop the remaining cherries.

Cream the margarine and sugar together then add the beaten eggs. Sift the flour and salt, then add with the breadcrumbs. Mix well then stir in all the fruit, peel and nuts. Pile the mixture on top of the arranged fruit. Cover securely and steam for 1 ½ hours before turning out.

Meanwhile, for the sauce, mix the liquids together in a small pan. Mix a little of this with the cornflour, then add to the pan. Add sugar to taste and heat gently, stirring all the time, until the sauce thickens. Pour over the pudding.

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