The original recipe uses figs, however being a prune fan, mum used prunes in hers instead.
Ingredients
| ½ cup | Raisins, or sultanas |
| ¾ cup | Dried figs, chopped or prunes (Main) |
| ½ cup | Dried currants |
| 1 | Lemon, Finely grated zest |
| ½ cup | Blanched almonds, roughly chopped |
| 1 | Green apple, grated |
| ¾ cup | Breadcrumbs, fresh |
| ¾ cup | Brown sugar |
| 1 cup | Flour |
| ½ tsp | Salt |
| 2 tsp | Cocoa powder |
| 1 tsp | Ground cinnamon |
| ½ cup | Milk |
| 1 tsp | Mixed spice |
| ¼ cup | Brandy |
| 1 | Egg |
| 75 g | Butter, melted |
| 1 to serve | Custard, or cream |
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Directions
- Grease a 1 litre pudding basin. In a bowl, mix together dried fruit, lemon zest, almonds, apple, breadcrumbs, sugar, flour, salt, cocoa and spices.
- Whisk the milk, brandy, egg and butter together, then add to dry ingredients and mix well to combine.
- Spoon pudding mixture into basin, cover with greased paper or baking paper, then seal well with a tight lid or some foil tied with string.
- Place in a large saucepan with enough boiling water to come up two thirds of the way up the sides of the basin.
- Cover with a lid and boil for 5 hours, checking water levels regularly.
- Remove pudding from basin while still warm but not hot. Allow to cool, wrap in cling film and refrigerate until required.
- To reheat, unwrap pudding and place in greased pudding bowl.
- Steam for 1 hour or until heated through. Serve with custard or cream.
