|200 g||Dried apricots, cut into quarters (Main)|
|200 g||Pitted prunes|
|1 cup||Dried currants|
|½ cup||White sugar|
|1 cup||Mixed peel|
|1 cup||Glace cherries|
|1 tsp||Orange, rind, finely grated|
|½ cup||Brown sugar, lightly packed|
|2 tsp||Mixed spice|
|1 cup||Self raising flour (Main)|
|1 tsp||Baking soda|
|¼ cup||Sherry, or brandy|
|1 cup||Plain flour|
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- Place fruit in a saucepan with water, sugars and butter. Stir over low heat until butter has melted. Simmer for eight minutes, stirring occasionally.
- Remove from heat and stir in orange rind and baking soda. Stand until cold.
- Lightly beat eggs and sherry or brandy. Stir into the cold fruit mixture. Stir in the sifted flours and mixed spice.
- Spoon into a greased, 2-litre pudding basin or bowl.
- Cover tightly with foil. Steam over simmering water for three hours, replenishing water from time to time. This pudding can be prepared weeks ahead, cooled, wrapped in plastic film and stored in refrigerator.
- Reheat over boiling water for about 45 minutes or in the microwave on medium (50 per cent) power for about five minutes.
- Add a good dash of sherry or brandy before reheating.
- Serve with brandy sauce, custard, whipped cream or icecream.