Ingredients
Butterscotch sauce
Method
1.Combine fruit, the water, sugar and butter in medium saucepan; stir over heat until butter melts and sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to large heatproof bowl, stir in soda; cool 10 minutes.
2.Stir eggs and sifted dry ingredients into fruit mixture.
3.Grease 2-litre (8-cup) pudding steamer; spoon mixture into steamer. Top with pleated baking paper and foil; secure with kitchen string or lid.
4.Place steamer in 4.5-litre (18-cup) slow cooker; pour enough boiling water into cooker to come halfway up side of steamer. Cook, covered, on high, 5 hours, replenishing with boiling water as necessary to maintain level.
5.Remove pudding from cooker. Stand 10 minutes before turning onto plate.
6.Meanwhile, make butterscotch sauce; stir ingredients in medium saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 2 minutes.
7.Serve pudding with butterscotch sauce, and a dollop of thick cream, if you like.
This pudding recipe is suitable to freeze.
Note
