Christmas Pudding
Christmas Pudding
   1kg mixed fruit
   200g dried apricots, roughly chopped
   150g pitted prunes, roughly chopped
   3/4 cup brandy
   ¼ cup orange juice
   2 teaspoons orange rind
   ½ cup fig jam
   1 tablespoon mixed spice
   4 eggs, at room temperature
   50g unsalted butter, melted, cooled
   1 cup brown sugar
   1 ½ cups plain flour
   ½ cup self-raising flour
   1 teaspoon bicarbonate of soda
   Whipped cream or custard to serve

Place dried fruit, brandy, wine, jam and mixed spice into a large bowl. Mix well to combine. Cover. Stand overnight, stirring occasionally.
   Grease pudding steamer with melted butter. Refrigerate for 15 minutes. Brush with butter again. Line base of steamer with baking paper.
   Whisk eggs and butter together. Add to fruit mixture with sugar. Sift flours and bicarbonate of soda over fruit mixture. Use a wooden spoon to combine. Spoon into prepared pudding steamer.
   Cut 1 large sheet of foil and 1 large sheet of baking paper. Place paper on top of foil, make a pleat in the centre. Place, paper-side down, over pudding steamer. Secure pudding steamer lid.
   Put an upturned saucer into the base of a large, deep saucepan. Place pudding steamer on top of saucer. Fill the saucepan 2/3 with hot water or until the water is 1/2 up the side of the pudding bowl.
   Cover with a tight-fitting lid. Bring to the boil. Reduce heat to low and simmer for 5 hours, topping up with boiling water when necessary.
   Remove pan from heat and carefully lift steamer from water. Stand for 30 minutes.
   Turn out onto a large plate. Serve with whipped cream or custard.
Letter to Editor
print
pdf
Email a friend
Back