Mango and Fruit Christmas Pudding
Mango Pudding preparation.

A Mango Christmas Pudding on a camping trip you may ask. Why not?

This recipe uses an old time method of cooking the pudding in a piece of calico - removing the need to carry around special pudding bowls for cooking.

Christmas puddings take a notoriously long time to cook, this recipe takes 5 hours of boiling. A campfire is the perfect environment to keep a big pot of water on the boil for a long time.

The dried fruit and rum mixture benefits from long periods of soaking - weeks, even months are acceptable. Prepare the fruit beforehand and beat the eggs and flour at the campsite on the day of cooking. The piece of calico folds up small enough to be unobtrusive in the camping gear and brings an interesting cooking method to the occasion.

We included a mango when we cooked this recipe because we were in a place that had mangoes in abundance.

The use of rum and mango in this recipe gives a real Australian bush flavour to a traditional Christmas recipe.


250 grams dried raisins

250 grams dried mixed fruit

1 dried mango

100 grams glace cherries

100 grams chopped almonds

1 small lemon

1 small orange

1/2 teaspoon of fresh ginger, finely chopped

3/4 cup of rum

250 grams unsalted butter

1 1/4 cups brown sugar

4 eggs

2 tablespoons maple syrup

2 tablespoons rum, extra

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 cup plain flour

3/4 tablespoon baking soda

50cm x 50cm square of washed calico

butchers string


Combine the raisins, mixed fruit, chopped almonds and glade cherries into a bowl. Remove half the lemon rind and chop into very small dice. Squeeze the juice of the lemon over the mixed fruit. Do the same with the orange.

Pour in the rum, mix well and cover and refrigerate for a minimum of 24 hours. 2 weeks is better.

If using fresh mango, peel it and slice into thin pieces. Dry the mango in a paper bag for about a week in a well ventilated area. When the mango is a leather texture like other dried fruits, chop it into very small dice and add to the rum and mixed fruits, stirring thoroughly.

Cream the butter by beating in a large mixing bowl.

Add the brown sugar and beat until the mixture is light and airy.

Add the eggs, one at a time, incorporating them into the mixture.

Add the maple syrup, mixing well and then repeat with the extra rum.

Add the nutmeg and cinnamon.

Sift in the flour and baking soda and fold into the mango fruit mixture.

Bring a large pot of water to the boil and dunk the calico.

Remove the calico and drape it inside a colander.

Ladle the mango pudding mixture into the calico and gather the corners up, making the mixture into the tightest possible ball.

Tie off the ball with the butchers string and then attach the end of the string to the centre of a large wooden spoon.

The spoon is used to rest on the sides of the boiling pot and suspend the pudding.

Dunk the pudding into the boiling water and lay the spoon across the pot and boil for 5 hours.

Maintain the water temperature at boiling and top up with boiling water if neccessary.

Hang in a cool place to dry for up to 2 days.

Moroccan Roast Chicken with Toasted Couscous makes a great one dish camping meal.

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