The original recipe uses figs, however being a prune fan, mum used prunes in hers instead.
|½ cup||Raisins, or sultanas|
|¾ cup||Dried figs, chopped or prunes (Main)|
|½ cup||Dried currants|
|1||Lemon, Finely grated zest|
|½ cup||Blanched almonds, roughly chopped|
|1||Green apple, grated|
|¾ cup||Breadcrumbs, fresh|
|¾ cup||Brown sugar|
|2 tsp||Cocoa powder|
|1 tsp||Ground cinnamon|
|1 tsp||Mixed spice|
|75 g||Butter, melted|
|1 to serve||Custard, or cream|
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- Grease a 1 litre pudding basin. In a bowl, mix together dried fruit, lemon zest, almonds, apple, breadcrumbs, sugar, flour, salt, cocoa and spices.
- Whisk the milk, brandy, egg and butter together, then add to dry ingredients and mix well to combine.
- Spoon pudding mixture into basin, cover with greased paper or baking paper, then seal well with a tight lid or some foil tied with string.
- Place in a large saucepan with enough boiling water to come up two thirds of the way up the sides of the basin.
- Cover with a lid and boil for 5 hours, checking water levels regularly.
- Remove pudding from basin while still warm but not hot. Allow to cool, wrap in cling film and refrigerate until required.
- To reheat, unwrap pudding and place in greased pudding bowl.
- Steam for 1 hour or until heated through. Serve with custard or cream.