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INGREDIENTS :
500g WINN CURRANTS
500g WINN RAISINS
500g WINN SULTANAS
125g WINN MIXED CITRUS PEEL, chopped
125g WINN RED GLACE CHERRIES, chopped
125g pitted prunes, chopped
125g dates, chopped
1/2 cup brandy
500g butter
2 cups brown sugar, lightly packed
10 medium eggs
2 cups plain flour
1 tsp bi-carbonate of soda
1/2 tsp grated nutmeg
1 tsp cinnamon
200g fresh white bread crumbs
100g DUCKS NUTS ALMOND MEAL
125g DUCKS NUTS SLIVERED ALMONDS
1 large granny smith apple, grated
1 large carrot, grated
METHOD :
Place all the dried fruit into a bowl,
sprinkle with brandy and soak overnight. Cream the butter and
sugar and beat untill
fluffy.
Add eggs one at a time, beating well after each addition.
Sift flour, spices and bi-carbonate of soda and add to the
butter
mixture and combine along with the bread crumbs and nuts.
Mix in the fruit, grated apple and carrot. Allow to stand
for at
least 1 hour to allow the crumbs to swell. This mixture
makes 2 large puddings, one for yourself and one to give as a
gift
or make individual puddings with the extra mixture.
Split a large oven roasting bag along sides and cut to
size allowing enough space for tying.
Place mixture onto the paper and tie up tightly with
butcher's
twine. Have a large pot of water boiling and gently lower
the puddings into the water. Cover the pot and simmer for
large 3 – 4 hours small individual 1 – 1 1/2 hours. Drain,
cool and freeze untill Christmas.
Reheat in boiling water for 30 – 40 minutes.
TIPS :
Easy Pudding Cloths: can be made in large size or small
individual size.
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