Honey Christmas Pudding

Honey Christmas Pudding


  • 1/4 cup Eucalyptus Honey 
  • 125g unsalted butter
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 440g can crushed pineapple
  • 250g grated carrot (approx. 2 carrots)
  • 1/2 cup raisins 
  • 3/4 cup orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger

Brandy Syrup:



  1. Preheat the oven to 180°c.
  2. Strain the pineapple, setting aside 1 cup of the pineapple juice.
  3. Add the grated carrot, strained pineapple, orange juice and Eucalyptus Honey in a saucepan over medium heat.
  4. Bring to a simmer, cook for 15 minutes and set aside until cool. Once cool, blend the mixture until smooth.
  5. Add sugar and butter to a bowl, beat for 6 minutes or until light and creamy. Add eggs one at a time and combine. 
  6. Add blended mixture, vanilla extract, ground cinnamon and ginger, flour, milk and mix. Stir in the raisins.
  7. Pour batter into a pudding basin. Add basin to a deep roasting tray. Pour boiling water into the roasting tray until it is halfway up the side of the basin.
  8. Cover the tray with foil and cook for approx. 1hr 15minutes- 1hr 30 minutes. Remove the pudding from the roasting tray and set aside to cool.
  9. Combine the Eucalyptus honey, brandy, orange juice as well as the reserved pineapple juice in a saucepan over medium heat. 
  10. Bring to a simmer and cook for 8 minutes until reduced. Add the Cointreau and cook for 1 minute.
  11. Drizzle the brandy syrup over the pudding and enjoy!  
Tags: Snacks