Plum Pudding

Plum Pudding

3½ cups mixed dried fruit (I made my own mixture of currants, sultanas, raisins, and cranberries, but you could use a regular dried fruit mix including candied peel and glace cherries)
⅔ cup pitted prunes, chopped
Juice and rind of 1 orange
⅓ cup brandy
¼ cup golden syrup
2 RSPCA Approved eggs, lightly beaten
⅔ cup thickened cream
⅔ cup brown sugar
1 cup plain flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon bicarbonate of soda

Place mixed fruit, prunes, orange juice, rind, brandy and golden syrup in a large bowl and stir to mix well. Cover and leave in the fridge overnight. Mix eggs, cream and sugar together, add to fruit mixture combining well. Sift flour, cinnamon, nutmeg and soda together and fold into fruit mixture.Place mixture in a well greased and lined 5 cup pudding basin. Place a layer of baking paper, then a layer of foil over top of basin, securing tightly with string. Allow some room for expansion of the pudding. (You can do this by putting a pleat in the baking paper and foil.) Place a trivet, or an upturned old saucer, a large saucepan of boiling water and place the basin on top, making sure water comes halfway up the side of the basin. Boil for 5 hours, checking and topping up water frequently. Boil again for a further 1½ hours before serving, or reheat individual serves in the microwave

Serves: 6-8

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