Name: Steamed citrus brandy fruit pudding
Cook time: 285 min
Total time: 285 min
Yield: 16
Ingredients: 250 gram butter, softened; 1 cup (220g) firmly packed brown sugar; 1 tablespoon each finely grated orange and lemon rind; 4 eggs; 1 3/4 cup (250g) coarsely chopped seeded dates; 1 1/2 cup (240g) coarsely chopped raisins; 1 1/2 cup (240g) sultanas; 1 apple (130g), peeled, grated coarsely; 1 carrot (70g), grated coarsely; 3/4 cup (125g) mixed peel; 2 cup (140g) stale breadcrumbs; 1 1/2 cup (225g) plain flour; pinch salt; 1/2 teaspoon ground nutmeg; 1 teaspoon mixed spice; 1/2 teaspoon bicarbonate of soda; 1/4 cup (60ml) brandy

Ingredients

250 gram butter, softened

1 cup (220g) firmly packed brown sugar

1 tablespoon each finely grated orange and lemon rind

4 eggs

1 3/4 cup (250g) coarsely chopped seeded dates

1 1/2 cup (240g) coarsely chopped raisins

1 1/2 cup (240g) sultanas

1 apple (130g), peeled, grated coarsely

1 carrot (70g), grated coarsely

3/4 cup (125g) mixed peel

2 cup (140g) stale breadcrumbs

1 1/2 cup (225g) plain flour

pinch salt

1/2 teaspoon ground nutmeg

1 teaspoon mixed spice

1/2 teaspoon bicarbonate of soda

1/4 cup (60ml) brandy

Method

1.Grease a 3-litre (12-cup) pudding steamer; line the base with baking paper.

2.Beat butter, sugar and rinds in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

3.Stir fruit, carrot, peel and breadcrumbs into the creamed mixture. Fold in sifted dry ingredients, then stir in brandy.

4.Spoon mixture into steamer, level top; cover with pleated baking paper and foil to allow the pudding to expand during steaming, secure with a lid or kitchen string.

5.Place the steamer in a large saucepan with enough boiling water to come halfway up the side of the steamer; cover pan with a tight fitting lid.

6.Simmer, covered, for 4 hours, replenishing with boiling water as necessary to maintain the water level. Stand the pudding for 5 minutes before turning out.

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Ingredients

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