Prepare your pudding early so the flavours have time to develop. On Christmas Day simply take it out of the fridge and steam away.
1 1/2cups sultanas (golden raisins)
1 1/2 cups chopped raisins
3/4 cup currants
1 cup pitted and chopped prunes
3/4 cup (145 g) chopped dried apricots
1/2 cup brandy
1 cup (100 g) All purpose flour
2 tsp baking powder
2 tsp ground Mixed Spice (All Spice / Pumpkin pie spice)
3/4 cup firm butter, grated
1/2 cup firmly packed brown sugar
2 cups fresh breadcrumbs
1 green apple, peeled, cored, grated
1/4 cup golden syrup (substitute light corn syrup)
3 eggs, beaten
1 Combine sultanas, raisins, currants, prunes, apricots and brandy. Cover and let stand overnight.
2 Sift flour, baking powder and mixed spice into a bowl. Add butter, sugar and breadcrumbs. Rub the butter through the dry ingredients with your fingertips.
3 Add apple, golden syrup, eggs and fruit. Mix well.
4 Spoon into a greased and baselined 10-cup pudding basin (from specialty kitchen shops). Cover with a greased sheet of baking paper, aluminium foil and another sheet of baking paper. Secure with wetted string. Place in a saucepan of boiling water (ensure the water is one-third up the side of the basin).
5 Cover pan and gently boil for 4 hours (check water every 30 minutes). Carefully remove pudding basin from steamer. Cool 15 minutes before turning out.
Cool and wrap in plastic film and store in the refrigerator. Christmas Day: allow pudding to return to room temperature, then steam for 2 hours. Serve with custard.
Creamy Rum Custard
4 egg yolks
1/2 cup brown sugar
1 tsp cornflour
1 cup thickened cream
1 cup milk
2 tsp rum
1. Beat egg yolks and sugar in the top of a double saucepan over boiling water.
2. Stir until thick and creamy, about 10 minutes.
3. Add blended cornflour, cream and milk. Continue stirring constantly until custard thickens and coats the back of a wooden spoon, about 10 minutes.
4. Cool slightly, add rum. Serve warm or chilled.
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