Ingredients:

• 250 g – Raisins
• 60 g – mixed peel
• 250 g – Currants
• 250 g – sultanas
• 3 tbsp – brandy or rum
• 250 g – Butter grated rind of 1 Orange
• 1.25 cups – Brown sugar
• 4 – eggs, beaten
• 50 g – almonds, chopped
• 1 cup – plain flour
• 1/2 tsp – each salt, mixed spice, nutmeg, ginger, cinnamon, bicarbonate of soda
• 2 cups – bread crumbs

Method:

1. Chop fruit, pour rum and keep overnight, , Next day beat butter, rind, brown sugar. Add beaten eggs gradually. Stir in fruit, almonds alternately with flour, spices, bread crumbs. Turn mixture in pudding basin.
2. Cover the grease proof paper, then foil. Tie with string.
3. Steam for 6 hours. Remove from pot, take off foil and leave in a cool place to dry 24 hours so that covering paper dries.
4. When pudding is completely cold, wrap in foil and keep in a cool place.
5. On new year’s eve, cover top of pudding with foil, tie with string.
6. Next day steam for at least 2 hours again.

Recipe courtesy of MADHUMATHI