Ingredients
- 175g seedless raisins
- 175g sultanas
- 175g currants
- 100g mixed peel
- 50g slivered almonds
- 1 orange rind, grated
- 1 lemon rind, grated
- 50ml orange liqueur
- 150ml brandy
- 175g brown sugar
- 175g fresh white breadcrumbs
- 125g self-raising flour
- 2 tsp mixed spice
- 1 tsp ground ginger
- 175g butter, well chilled, grated
- 2 eggs, beaten
Serves: 10
Preparation Time: 20 minutes + 24 hours refrigerating
Cooking Time: 5 hours
Method
- In a large bowl, mix the fruit, almonds, citrus, liqueur and brandy. Cover and leave to soak overnight.
- Mix all the dry ingredients together, add soaked fruit mixture, and grated butter, add eggs and stir until well combined.
- Grease a 1.5-litre pudding basin with butter and line the base with baking paper. Press the mixture into the basin and make a hollow with the back of the spoon in the centre. Cover with a disc of baking paper and a double sheet of foil, with a pleat in the middle, to allow for expansion. Tie securely with string. Place in oven, select Hot air 100°C+ 100% humidity and cook for 5 hours.
- Allow to cool, then store in the refrigerator until ready to use.
- Remove pudding from refrigerator and reheat to Hot air 100°C + 100% humidity for 1 hour. Serve with brandy custard, cream or ice cream.
Featured appliances
Gaggenau 45cm 400 Series Compact Built-In Combi-Steam Oven S BS485112 & Gaggenau 567L 400 Series Integrated Upright Fridge RC492504. Shop the entire Gaggenau range here.
Appliance notes
If using a combi-steam oven with a water tank, commence cooking with a full tank of water and refill water tank as required.
Discover the entire 24 festive recipes developed by Gaggenau Australia here.
