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Pineapple Christmas Pudding with Rum Caramel

pineapple pudding with rum caramel low res website                 

Preparation time: 1 hour, Cooking time: 6 hours
Serves: 10







What You’ll Need


  • 700g Sunbeam Mixed Fruit roughly chopped
  • 1/2 cup rum
  • Fine zest of 1 lemon
  • 1 x 450g tin crushed pineapple in syrup, drained (liquid discarded)
  • 250g butter, softened
  • 1 cup (210g) brown sugar, firmly packed
  • 4 eggs
  • 2 1/2 cups (175g) fresh white breadcrumbs
  • 1 cup (150g) self raising flour
  • 1 tbsp mixed spice
  • 170g Sunbeam Slivered Almonds


  • 260g caster sugar 
  • 90g butter, cubed 
  • 125mL thickened cream 
  • 3 tbsp rum

You will need a large saucepan that fits a wire rack and a 2L pudding basin for this recipe


  1. Combine dried fruit, rum, lemon zest and crushed pineapple. Cover and set aside overnight or for at least 2 hours.
  2. Cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating well between each addition.
  3. Combine breadcrumbs, flour, spices and almonds. Add creamed butter mixture and soaked fruit, mixing well to combine.
  4. Generously grease the pudding basin then line base with baking paper.
  5. Spoon mixture into the basin and smooth top. Line the top with a round of baking paper then securely place lid on the pudding basin*.
  6. Place a wire rack onto the base of a large saucepan, fill one third with water and bring to boil. Carefully place pudding onto wire rack making sure the water level comes about halfway up pudding basin. Cover and simmer for 6 hours, replenish water when needed.
  7. Meanwhile, to make rum caramel, add sugar to a medium, heavy-based saucepan. Stir constantly until the sugar has completely dissolved then remove from heat, whisk in butter (be careful as it will spit) then pour in thickened cream in a slow, steady stream, whisking constantly. Whisk in rum.
  8. Remove pudding basin from water, stand for 10 minutes before turning out and serving with rum caramel.

* If your pudding basin does not come with a lid, take a 60cm long piece of baking paper and 60cm piece of foil, layer and fold in half, make a 3cm pleat in the middle (this allows for any expansion of the pudding). Place sheets over pudding and secure tightly with string.