BOILED CHRISTMAS PUDDING
PREP + COOK TIME 7 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 10
1 cup (160g) sultanas
1 cup (160g) dried currants
1 cup (160g) coarsely chopped raisins
½ cup (75g) finely chopped seeded dates
1/3“ cup (60g) finely chopped pitted prunes
½ cup (100g) finely chopped dried figs
1 large (200g) apple, grated coarsely
1½ tablespoons golden syrup or treacle
2 cups (440g) dark brown sugar
1 cup (250ml) brandy
1 teaspoon ground ginger
½ teaspoon each ground nutmeg and cinnamon
185g butter, melted
2 eggs, beaten lightly
2 cups (140g) stale breadcrumbs
¾ cup (110g) White Wings Plain Flour
¾ cup (110g) White Wings Plain Flour, extra, for pudding cloth figs and crystallised citrus rind, to serve
1 Combine dried fruit, apple, golden syrup, sugar, brandy and spices in a large bowl; cover tightly with plastic wrap. Store in a cool, dark place for 1 month (or longer, if desired) before using. Stir the mixture every 2 or 3 days. Alternatively, microwave in 1-minute bursts on HIGH for 2-3 minutes or until fruit plumps up.
2 Stir butter, eggs, breadcrumbs and sifted flour into fruit mix.
3 Fill a boiler three-quarters full with hot water; cover, bring to the boil.
This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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