Bruce Family Pudding

  • Prep Time: 30 minutes (day before)
  • Cook Time: 180 minutes
  • Serves: 10


  • 125 g butter
  • 250 ml boiling water
  • 500 ml dry sherry
  • 750 g mixed fruit
  • 65 g citrus peel
  • 20 ml mixed spice
  • 170 g sugar
  • 10 ml bicarbonate of soda
  • 450 g plain flour


  1. The day before the pudding is needed, take a large basin and add butter and boiling water, stir until dissolved.
  2. Add the sherry, fruit, spice and sugar. Stir well.
  3. Sift the soda through a strainer into the mixture. Stir again.
  4. Add the sifted flour.
  5. Blend all thoroughly. It will look very wet; cover and leave overnight.
  6. Next day turn into a well-greased steamer (2 litre) and keep on the boil for 3 hours.
  7. Turn out carefully, first running a knife around the inside of the pudding dish, as the pudding will be soft.

Best served: hot with custard and brandied cream

Preparation Notes

If you don’t have a steamer, I’ve found covering a metal bowl and placing it into a pasta pot (one with a separate internal strainer) works well. The water level should be set so it’s about 1 cm below the top of the bowl when boiling.

Halve the quantity for a pudding for ‘a good family pudding’.

Sherry can be happily substituted for port or any other liqueur. Also works without the alcohol if desired.


  • Storage: Refrigerator for up to 14 days
  • Freezer: No
  • Reheat: Microwave