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Raspberry and peach butterscotch pudding

A summery Australian version of the Christmas classic.

By Emma Knowles
  • 30 mins preparation
  • 3 hrs 45 mins cooking plus soaking, cooling
  • Serves 10 - 12
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Raspberry and peach butterscotch pudding
This version of Christmas pudding is lightened up by the more modern (and antipodean) addition of fresh raspberries, peaches and ginger. Serve with good vanilla ice-cream for the perfect hot-cold end to Christmas lunch or dinner.


  • 300 gm golden raisins
  • 200 gm sultanas
  • 170 gm brown sugar
  • 50 gm glacé orange, diced
  • 50 gm stem ginger in syrup (drained), diced
  • 120 ml green ginger wine
  • 80 ml brandy
  • 50 gm honey
  • 1 ripe peach, unpeeled, coarsely grated, plus extra wedges, to serve
  • Finely grated rind and juice of ½ orange and ½ lemon
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • 240 gm self-raising flour
  • 200 gm fine fresh white breadcrumbs
  • 120 gm chilled butter, coarsely grated
  • 50 ml ginger beer
  • 2 eggs
  • 125 gm raspberries, plus extra to serve
  • For dusting: icing sugar
Ginger butterscotch sauce
  • 170 gm brown sugar
  • 160 ml pouring cream
  • 50 gm golden syrup
  • 50 gm butter, coarsely chopped
  • 50 gm coarsely grated ginger


  • 1
    Combine raisins, sultanas, brown sugar, glacé orange, stem ginger, ginger wine, brandy, honey, peach, rind, juice and spices in a bowl, mix well, cover and stand to soak (2-3 hours). Add flour, breadcrumbs, butter, ginger beer and eggs, stir to combine, then gently stir in raspberries. Spoon into a buttered 2.25-litre pudding bowl lined with a round of baking paper at the base, smooth top, then cover closely with a buttered round of baking paper. Cover with 2 layers of foil, secure with kitchen string and place in a large saucepan on an upturned saucer or scrunched-up piece of foil (this insulates the base of the pudding from the base of the pan). Pour in enough boiling water to come almost to rim of pudding bowl, bring to the boil, then cook over medium heat until centre is firm when pressed lightly (3-3½ hours; top up with extra boiling water as necessary). Cool and wrap to store or, if serving immediately, stand for 15 minutes, then turn out of bowl.
  • 2
    For ginger butterscotch sauce, while pudding cools, stir sugar, cream, golden syrup and butter in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until slightly thickened (8-10 minutes). Remove from heat, squeeze juice from ginger into sauce, stir to combine and set aside.
  • 3
    Dust pudding with icing sugar and serve it warm with ginger butterscotch sauce, and extra peaches and raspberries.


Note If you make the pudding ahead, reheat it in its bowl following the same process as for cooking. It will take 2 hours to heat through.