INGREDIENTS
- 1kg mixed dried fruit (e.g. raisins, sultanas, apricots, peel, cranberries, dates)
- 1 cup brandy, rum or marsala
- Zest of 1 large lemon
- Zest of 1 large orange
- 1 small apple, grated
- 70g plain flour
- ¾ tsp baking powder
- Pinch of salt
- ¾ tsp ground cinnamon
-
¾ tsp mixed spice
- 45g fresh white breadcrumbs
- 135g butter, at room temperature135g brown sugar
- 3 eggs
- 100g slivered almonds
METHOD
- Macerate the fruit: In a large bowl, combine the mixed dried fruit, grated apple, lemon zest, orange zest, & alcohol. Mix well, cover, & set aside overnight (or up to several weeks) to soak.
- Prepare the jars: Grease 6 × 450ml Weck jars.
- Make the batter: Sift the flour, baking powder, salt, cinnamon, & mixed spice into a bowl. Stir in the breadcrumbs. In a separate bowl, beat the butter & brown sugar until light & fluffy. Add the eggs one at a time, beating well after each addition. Fold in the dry ingredients, then stir through the soaked fruit mixture & slivered almonds until evenly combined.
- Fill the jars: Spoon the mixture into the prepared jars, leaving about 2cm at the top to allow for expansion. Cover each with greased baking paper & foil, securing with string.
- Bake in a water bath: Place the jars in a deep roasting pan. Pour boiling water halfway up the sides of the jars. Bake at 160°C for 1½–2 hours, or until firm & cooked through.
- Cool & store: Allow puddings to cool completely. Leave the foil on & place plastic lids on top. Store in a cool, dark place or in the fridge for up to 3–4 months.
- Reheat & serve: To serve, remove the plastic lid but leave the foil on. Re-steam the puddings for 1–1½ hours until heated through. Turn out onto a serving plate & enjoy with flaming brandy or rum & a scoop of ice cream.
