- 2 1/2 cup (400g) dried currants
- 2 1/4 cup (375g) chopped raisins
- 3 cup (500g) sultanas
- 3 cup (500g) chopped seeded prunes
- 2 1/4 cup (300g) chopped seeded dates
- 1 1/2 cup (300g) chopped glace fruit (such as cherries, pineapple, figs, apricots)
- 2 cup (500ml) brandy
- 250 gram butter, softened
- 2 teaspoon finely grated orange rind
- 1 1/4 cup (275g) firmly packed dark brown sugar
- 4 eggs
- 1 cup (150g) plain flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 portion basic fruit mixture (see recipe above)
- 2 cup (140g) stale breadcrumbs
- 3/4 cup (110g) slivered almonds
- 1 medium apple, peeled, grated
- 1/3 cup (80ml) orange juice
- 1To make fruit mixture: combine all ingredients in a large bowl; mix well. Cover tightly. Store mixture in a cool, dark place at least overnight or for up to a month, stirring occasionally.
- 2Grease a 2-litre (a-cup) pudding basin; line the base with a round of baking paper.
- 3Using an electric mixer, beat butter, rind and sugar in a medium bowl, until smooth. Add eggs, one at a time, beating until just combined between additions. Transfer the mixture to a large bowl; stir in sifted flour and spices, then remaining ingredients.
- 4Spoon the mixture into the prepared basin. Place a sheet of foil on bench, top with a sheet of baking paper. Fold a 5cm pleat crossways through both layers. Place the sheets, baking paper-side down, over basin; secure around the basin with string or lid. Make a handle using excess string tied across the top. Trim away the excess foil and paper, leaving about 4cm. Crush remaining foil around string or lid to help form a good seal.
- 5Place the pudding basin in a large pan with enough boiling water to come halfway up side of basin. Cover the pan with a tight fitting lid; steam for 6 hours. Replenish with boiling water as needed to maintain boil and water level during cooking.
- 6Stand pudding 10 minutes before turning out.
The pudding mixture can be cooked in the following sizes: 2 x 1-litre (4-cup) pudding basins; steam for 3 hours. 10 x 1-cup (250ml) greased ovenproof moulds (dariole, ramekins or teacups). Divide mixture between moulds, cover with baking paper and foil and seal with rubber bands. Place in an electric frypan or large shallow pan with enough boiling water to come halfway up the sides of moulds. Cover pan with a tight-fitting lid, close vent; steam for 2 hours. Replenish boiling water as necessary to maintain boil and water level during cooking. For the photograph above, we cooked the mixture in two 1-litre (4-cup) pudding basins. We used brandy in this recipe, but rum, sherry, whisky or Grand Marnier can be used instead.