Ingredients
- 175g raisins
- 125g currants
- 200g sultanas
- 250g chopped dates
- 125g mixed peel
- 225g dried apricots, chopped
- 300ml Guinness beer
- 60ml rum
- Grated rind and juice of a lemon
- Grated rind and juice of an orange
- 225g butter, at room temperature
- 350g Huletts treacle sugar
- 1 green apple, cored and grated
- 30ml Huletts treacle
- 3 large eggs
- 125g self-raising flour
- 5ml ground mixed spice
- 10ml ground cinnamon
- 2ml freshly grated nutmeg
- 10ml ground ginger
- 225g fresh white breadcrumbs
Method
Place the raisins, currants, sultanas, dates, mixed peel and apricots into a large mixing bowl.
Pour over the beer, rum, lemon rind and juice, and the orange rind and juice.
Cover the bowl and set aside to soak overnight.
Cream together the butter and sugar until light.
Stir in the grated apple and molasses.
Beat the eggs in one by one, adding 15ml self-raising flour to help prevent the mixture from curdling.
Fold in the remaining flour and spices.
Add the breadcrumbs and gently fold mixture together.
Stir in soaked fruit, then all make your wishes.
Grease and line 2 x 1kg pudding basins or 4 x 500g pudding basins.
Spoon in the mixture.
Cut round lids out of doubled greaseproof paper, allowing a little overhang.
Fold a 1cm pleat down the centres of the greaseproof circles and cover basins, tying in place with string under rim.
Pleat a piece of foil or muslin in the same way and secure over basins.
Steam for 4 hours, topping up with boiling water as required, or cook in a pressure cooker for 2 hours.
Store pudding until needed, then steam for a further 2-4 hours, or 2 hours in a pressure cooker.
Recipe by: www.hullettssugar.co.za