Port Macquarie CWA Branch secretary Gloria Burgess has shared her family recipe which has been passed down through the generations.

She advises people to have patience when it comes to the annual Christmas pudding tradition.

"If you are making the really big pudding, it does take a long time to mix," Gloria said.

Tips include keeping the water at about the half-way mark up the pudding when cooking and taking care when removing the pudding from the cloth.

This traditional recipe is in pounds and ounces.

1 lb raisins

1 lb sultanas

1 lb currants

1/2 lb mixed peel (I use 1kg mixed fruit)

1 packet mixed spice (1oz)

1 cup brown sugar

1 bottle lemon essence (1oz)

pinch of salt (optional)

1 teaspoon carb soda

1 and 1/2 lb plain flour

1 dozen eggs

1 lb butter

75 to 80mls overproof rum

Cream butter and sugar, add essence, sift flour, carb soda, salt and spice.

Add fruit, then flour, eggs and rum. Mix together.

This makes a large mixture so use a large bowl or washing up dish.

Fold cloth into four, squeeze into bunch and wet under cold tap, secure cloth with cooking twine and place in a large pot/boiler with small amount of boiling water, add small amounts of hot water to side of saucepan (when low) until comes up to sides of pudding (about halfway up).

Do not let water come to top of pudding as it may seep into pudding and make pudding soft.

Boil for seven to eight hours.

The recipe can be halved to make a smaller pudding.