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Christmas Plum Cake Pudding
4 1/2 cups (750g) mixed dried fruit
3/4 cup (100g) chopped dates
1/2 cup (90g) chopped pitted prunes
1 cup (250mL) brandy
1 cup (150g) plain flour
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp bicarbonate of soda
3/4 cup (100g) slivered almonds
2 cups (140g) fresh breadcrumbs
1 cup (220g) brown sugar
4 eggs, lightly beaten
250g butter, melted
375mL can CARNATION Light & Creamy Cooking Milk
2 x 200g PLAISTOWE Premium Dark Chocolate, chopped
2 tbsp brandy, extra
Combine mixed fruits, dates and prunes with brandy, stand 30 minutes. Add sifted flour, mixed spice, cinnamon, nutmeg and bicarbonate soda, almonds, breadcrumbs, sugar and eggs, mix well. Add butter, mix until well combined.
Spoon mixture into a greased 8 cup (2 Litre) capacity pudding basin. Cover basin with baking paper, secure tightly with string. Cover with foil and lid.
Place pudding in large pan with enough boiling water to come halfway up side of basin. Cover pan, simmer 6 hours making sure water level remains constant by adding more boiling water as necessary.
Remove pudding from pan, cool. Turn out, cover and refrigerate until ready to serve.
To serve, re-boil pudding as above for 2½ hours. Meanwhile, heat CARNATION Light & Creamy Cooking Milk until hot, stir in PLAISTOWE Premium Dark Cooking and extra brandy; stir until melted and creamy.