- 2 cups sultanas
- 2 cups raisins, chopped
- 100 g packet glace cherries, chopped
- ½ cup currants
- ¼ cup finely chopped glace ginger or mixed peel
- ½ cup brandy
- 250 g butter, softened
- 1½ cups brown sugar
- 4 eggs
- 1 tbsp marmalade
- 1 tsp vanilla extract
- 1 cup plain flour
- 2 tsps mixed spice
- ½ tsp bicarbonate of soda
- ½ tsp ground ginger
- 2 cups fresh white breadcrumbs
- ½ cup chopped, slivered almonds
- Fresh cherries (stems on), crème anglaise or brandy butter, to serve
Lightly grease a 7 or 8-cup pudding basin with lid. Line base with baking paper.
In a large bowl, combine fruit, ginger and brandy. Cover and set aside overnight.
In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in marmalade and vanilla.
Sift flour, spice, soda and ginger together. Fold into creamed mixture with fruit mixture, breadcrumbs and almonds.
Spoon into basin. Secure lid. Place basin in a large saucepan. Fill with enough water to come halfway up the sides of the basin. Cover with lid and simmer on low heat for 4½ to 5 hours until cooked when tested with a skewer (add extra water as required). Cool completely in a basin.
Store covered with foil in a cool, dry place. Before serving, steam again using the same method, 50 to 60 mins. Remove from basin and serve hot with crème anglaise.
For a basin with no lid, cover with pleated baking paper and foil and tie with string. You can make this weeks ahead.
Photo: Bauer/Rodney Macuja