Simple to make, this pudding will keep, covered and refrigerated, for several months.
Ingredients
| 1 Tbsp | Cocoa powder, dark |
| ½ cup | Baking mix, gluten-free (Main) |
| 1 ½ tsp | Mixed spice |
| 1 cup | Breadcrumbs, gluten-free |
| 4 Tbsp | Brown sugar |
| 2 ½ cups | Dried fruit, (chop any large fruit before measuring) (Main) |
| 1 Tbsp | Marmalade |
| 1 | Egg, large, lightly beaten |
| 1 Tbsp | Golden syrup, or maple syrup |
| 75 g | Butter, grated |
| 3 Tbsp | Milk |
| 2 Tbsp | Brandy |
Directions
- Sift the baking mix, cocoa and mixed spice into a bowl.
- Add the breadcrumbs, brown sugar, dried fruit, butter and marmalade and mix with a fork. Stir in the remaining ingredients.
- Grease a pudding bowl suitable for the microwave.
- Spoon the mixture in and smooth the top. Cover with plastic film.
- Make two slits in the top. Microwave on 75 per cent power for five minutes.
- Rest for five minutes. Cook for a further two to three minutes.
- Serve with custard or brandy sauce or cool and refrigerate, covered, until ready to use.
- To reheat, drizzle the top with a little brandy and reheat for 2-3 minutes.