Indulgent Pudding
PREP: 30 MINS | COOK: 1 – 5 HOURS | SERVES: 10-12

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
Method
- 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.