Indulgent Pudding

What you’ll need…

500g Sunbeam Mixed Fruit

375g Sunbeam Raisins

200g Sunbeam Currants

200g Angas Park Fruit Medley

375g Angas Park Dried Peaches, chopped

225g jellied cranberry sauce

1 cup brandy

1 tsp nutmeg

2 tsp mixed spice

1 tbsp cinnamon, ground

4 eggs, lightly beaten

250g butter, melted and cooled

1 cup dark brown sugar, firmly packed

1 1⁄2 cups plain flour

1⁄2 cup self raising flour

Kitchen string for tying

Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
Brush ten 1-cup pudding basins(ramekins) or one 10-cup basin with melted butter and line base with baking paper.
Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 1 1⁄4 hours for small puddings or 5 hours for large pudding, replenishing water when needed.
Remove from water and store well wrapped until Christmas.