Fruit Pudding

Ingredients (Serves 10):

• 500g mixed dried fruit

• 200g dried fruit medley

• 375g dried peaches, chopped

• 375g raisins

• 200g currants

• 1 tsp nutmeg

• 2 tsp mixed spice

• 4 eggs, lightly beaten

• 250g butter, melted and cooled

• 1 cup dark brown sugar

• 225g Beerenberg Redcurrant Jelly

• 1 1/2 cups plain flour

• 1 cup brandy

• 1/2 cup self-raising flour

• 1 tbs cinnamon

Method:

1. Place fruit, Redcurrant Jelly, brandy and spices in a large bowl and stir to combine. Cover with plastic wrap and set aside for 1 to 2 hours. Brush ten 1-cup pudding basins with melted butter and line bases with baking paper.

2. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.

3. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with string.

4. Place puddings in a large saucepan and add enough boiling water to come half way up the sides. Bring to the boil, reduce heat and cook for 1 1/4 hours for small puddings or 5 hours if you choose to do one large pudding. Replenish water as required.

5. Remove from water, stand for 30 minutes before turning out. Serve warm with cream or icecream.