| 1. | Sift flours, mix in breadcrumbs, cranberries, currants, pistachios, chocolate and rind. |
| 2. | Cream butter and caster sugar until light and fluffy, pour in condensed milk and vanilla beating continuously. Beat in eggs one at a time beating well after each addition. |
| 3. | Make a well in the centre of the breadcrumb mixture and pour in butter mixture, mixing well to combine. |
| 4. | To prepare pudding basins, cut 8 baking paper circles fitting the top, 8 circles fitting the bottom of the pudding basins and 8 circles 6cm larger than the basins. Grease well and insert a paper circle into the bottom of each basin. |
| 5. | Spoon mixture into prepared ¾ cup basins, smooth and top with a paper round. Take the 6cm round and fold a 1cm pleat in the centre. Tightly secure with kitchen string approximately 1 - 2cm below the pudding top. |
| 6. | Place a wire rack onto the base of a large saucepan and arrange puddings on top. Add enough boiling water to fill halfway up pudding basins. Cover and steam for 1 hour, replenish water when needed. Remove from water, stand for 10 minutes before carefully turning out. Serve with caramel brandy crème |
| 7. | Caramel brandy crème, place sweetened condensed milk, brown sugar, golden syrup and butter in a medium saucepan, cook, stirring continuously until mixture begins to change to a caramel colour. Gently boil, unstirring for 5 minutes or until mixture begins to caramelise, remove from heat and leave to cool for ten minutes. Pour in brandy and mix well to combine. |
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