110 g (¾ cups) plain flour
½ tsp mixed spice
70 g (¾ cup) fine breadcrumbs
70 g butter, melted plus extra for greasing
70 g (1/3 cup firmly packed) brown sugar
2 tbsp blanched almonds, roughly chopped
70 g (¼ cup) raisins
70 g (¼ cup) currants
70 g (¼ cup) sultanas
1 tbsp glace cherries
1 tbsp mixed candied peel
1 small apple, peeled and grated
½ lemon, zested
½ orange, zest and juice
2 tsp black treacle
80 ml (1/3 cup) brandy or rum
300 ml thickened cream
250 ml full cream milk
100 g caster sugar
- Sift the flour and spices into a large bowl. Stir in the breadcrumbs, melted butter, brown sugar and almonds.
- Add the fruit, zest and juice. Make a well in the centre and add the beaten egg and treacle. Combine thoroughly; gradually adding the brandy, mixing until a smooth dropping consistency is obtained.
- Cover the bowl and leave to stand overnight in the refrigerator.
- The following day lightly butter a 900ml pudding bowl and fill with the mixture, packing it down firmly. Cover the top of the bowl with baking paper and secure the pudding lid.
- Place the bowl on a rack and Steam at 100ºC for 3 hours.
- After steaming, replace the baking paper with fresh paper and place the lid back on. Store in the refrigerator until required.
- Place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.
- Pour the custard mixture into an unperforated steam container, cover with cling film or foil.
- Place into the steam oven and Steam at 85°C for 1 hour.
- Remove from the steam oven and allow to sit for 5 minutes. Whisk the custard well before using.
- Steam at 100°C for approximately 1 hour and 30 minutes to reheat the pudding.
- Unmould the pudding and serve on a platter warm with crème anglaise sauce, if desired.
Hints and tips
- Store the sealed pudding in the refrigerator until ready to serve.
- Puddings can be made 1-2 months in advance, to ease the burden in the kitchen.