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- 250 g minced butter
- 1 cup brown sugar
- 4 eggs
- 750 g of mixed fruit
- 1/2 cup chopped pitted plum
- 3/4 cup chopped dates
- 1 cup brandy
- 1 1/2 cups plain flour
- 1 teaspoon mixed spices
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon of baking soda
- 1/2 cup sliced almonds
- 1 cup fresh breadcrumbs
- 1 cup icing sugar * to serve
Beat the butter and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each one.
Add fruit, brandy, sifted dry ingredients, almonds, and breadcrumbs. Mix well.
Using a spoon, pour the mixture into an 8-cup greased pudding container. Cover the container with baking paper, secure it securely with string. Cover with aluminum foil and the sink lid.
Place the pudding in a large skillet with enough boiling water to reach half the edge of the bowl. Cover the pot, simmer for 6 hours, making sure the water level remains constant by adding more boiling water as needed.
Remove the pudding from the water and let it cool. Cover and refrigerate until ready to serve.
On serving day, bring the pudding back to a boil as above for 2½ hours. Turn it into a serving platter and sprinkle with icing sugar.
- 1 bowl of pudding
I serve this with my mom's special butter and flan.