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Naked Raisin & Chocolate Pudding

naked raisin and choc pudding4

Preparation time: 50 mins

Baking time: 1 hr 20 mins

Serves: 8-10


What You’ll Need

  • 450g butter, softened
  • 3/4 cup dark brown sugar, firmly packed (165g)
  • 3 eggs
  • 1 cup plain flour (150g)
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1 cup fresh white breadcrumbs (60g)
  • 420g Sunbeam Raisins
  • 140g Sunbeam Slivered Almonds
  • 180g dark chocolate, finely chopped
  • 3/4 cup buttermilk
  • 375g Icing sugar, sifted
  • 2 tsp vanilla bean paste
  • Optional: Rosemary and additional Slivered Almonds for cake top decorations




  1. Preaheat oven 170 degrees (150 degree fan)
  2. Cream 200g butter and brown sugar, until light and fluffy. Beat in eggs one at a time beating well after each addition. Sift flour, mixed spice and cinnamon.
  3. Add breadcrumbs, Raisins, Almonds, chocolate, buttermilk and butter mixture and mix well to combine.
  4. Grease a 1L pudding steamer tin with butter, then add batter. Top with lid and bake for 1 hr and 20 minutes until golden. Stand for 10 minutes before turning out.
  5. Let the pudding cool in tin, then slice into three layers horizontally.
  6. To make buttercream icing; use an electric mixer to beat the butter, icing sugar and vanilla in a medium bowl until pale and creamy. Cover with a plastic wrap and set aside at room temperature.
  7. Spread icing between layers evenly. Spread the remaining icing over the entire pudding using a palette knife for smoothing.
  8. Optional cake top decorations: Use wire to create Mini Xmas tree shapes with Rosemary branches & Slivered Almonds as scattered pine cones

    *Naked Raisin & Chocolate Pudding can be frozen to prolong life.