Sign Up for our weekly e-mail update :

Wall of fame

Get Featured


Christmas Pudding

What You Need:
  • 1 1/2 cup refined flour
  • A pinch of salt
  • 1/2 teaspoon cinnamon powder 
  • 1/2 teaspoon mace powder
  • 1/2 teaspoon nutmeg powder
  • 1/2 cup breadcrumbs
  • 4 tablespoons butter
  • 1/2 cup finely chopped candied peel
  • 1/2 cup cherries
  • 1/2 cup raisins
  • 1/2 cup sultanas
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/2 cup grated carrot
  • 1/2 cup blanched, peeled and chopped almonds
  • 1/2 teaspoon grated lemon rind
  • 1/2 cup orange juice
  • Ask a parent or adult to help with this recipe


  • Preheat the oven to 1800C
  • Sieve the flour along with the salt, cinnamon powder, mace powder and nutmeg powder into a bowl.
  • Add breadcrumbs and mix. Add butter and mix.
  • Add the candied peel, cherries, raisins and sultanas and mix well. Add the brown sugar and eggs and mix well.
  • Add carrots, almonds, lemon rind and orange juice and mix well.
  • Grease a mould and pour the batter into it, taking care not to fill it up to the top.
  • Cover the bowl with an aluminium foil and keep it in a baking tray.
  • Half fill the tray with water and cook in the preheated oven at 1800C for 45 minutes.
  • Reduce the temperature to 1500C and cook for 3 hours. Ensure that there is water in the tray throughout the cooking.
  • Before serving, heat it again and serve.
Recipe for children by Sanjeev Kapoor, Master Chef, Author and Television Host. 
Save a PDF and you save a tree! Try not to take a print of me!

For RobinAge enquiries, contact us at or on 022-66626818/19 (Mon-Fri 10.30am to 5.30pm)
For Bright Sparks enquiries, contact us at or on 09820346210

© 2019 RobinAge | Privacy Policy | Terms of Use