Recipe serves: 6-8

Method

Combine the dried figs, dates, sultanas, currants, cranberries, orange zest and juice, vanilla bean and brandy and allow to marinate for minimum 24 hour.

Tip: For best results I leave my mix to marinate for 4 months in the refrigerator, turning or stirring regularly.

Place butter and sugar into the bowl of an electric mixer and beat for 8 - 10 minutes or until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Add the golden syrup, flour, bicarb soda and spices. Mix well to combine.

Remove from the electric mixer and stir through the marinated fruit, macadamia nuts and breadcrumbs. Making sure there is even distribution of fruit and nuts.

Pour into a large prepared pudding bowl that has been lightly greased and floured. Firmly press mixture into pudding bowl then cover with a baking paper cartouche. Seal loosely with foil and tie with kitchen twine. Allowing room for the pudding to expand.

Cover the bowl and put the mixture in the fridge until ready to use.

Tip: For a more modern take on Christmas pudding I have been cooking mine in a large bundt tin.

Place into your steam oven and set to 100 degrees. Steam for approximately 4 - 5 hours.

Remove from oven and allow to cool at room temperature.

Once cooled this can be stored in your refrigerator for up to 4 weeks. To reheat place in steam oven for approximately 1 ½ hours.

Serve warm with brandy custard and fresh berries.

Recipe serves: 6-8

Method

Place egg yolks, caster sugar, vanilla and corn flour into a bowl and whisk to combine.

In a large sauce pan warm the milk, cream and brandy over medium heat.

Whisk in the egg mixture and cook carefully over low heat ( stirring constantly ) until the mixture has thickened.

Alternatively omit the cooking stage and strain into a large pouring jug.

Pour mixture into 4 sterilized glass jars with lids.

Place jars onto a perforated steam tray. Steam at 80 degree for 1.5 hours.

Remove from oven and set in the refrigerator overnight before use.