INGREDIENTS

MAKES 1 LARGE (1.5kg) OR 2 SMALL (700g) PUDDINGS

SOAKED FRUIT

700g MIXED DRIED FRUITS

(WE USE 200g CURRANTS, 150g GOLDEN RAISINS, 200g PRUNES,150g DICED DATES)

40ml RUM

40ml SHERRY

10ml LEMON JUICE

20ml CACAO LIQUER (TO POUR OVER AT END)

125g COLD GRASS FED BUTTER (SOFTENED)

50g NODO RAPADURA SUGAR

1 tbsp GOLDEN SYRUP

2 EGGS

1/2 cup (75g) NODO PLAIN FLOUR

1 tsp CINNAMON

1 tsp ALL SPICE

1 tsp CARDAMON

1 tsp CACAO POWDER

1/4 tsp XANTHAM GUM

1 cup (120g) HAZELNUT MEAL

75ml MILK

1 GREEN APPLE (GRATED)

20g SLICED ALMONDS

METHOD

1. IN A LARGE BOWL, COMBINE DRIED FRUIT, LEMON JUICE AND ALCOHOL. STIR AND LET SIT to soak. (OVERNIGHT IF POSSIBLE).
2. CREAM BUTTER, SUGAR & GOLDEN SYRUP WITH AN ELECTRIC MIXER ON FOR 3-4 MINS.
3. ADD EGGS, BEAT FURTHER, UNTIL WELL COMBINED.
4. ADD MILK AND ALL DRY INGREDIENTS, MIX ON LOW SPEED.
5. FOLD IN FRUIT MIXTURE.
6. GREASE 1.5L PUDDING BASIN (or 2 small 700g pudding basins) AND POUR IN MIXTURE. COVER THE TOP WITH A CIRCLE OF GREASE PROOF PAPER AND THEN 2 PIECES OF FOIL AND SECURE.
7. PLACE PUDDING IN A DEEP SAUCEPAN. POUR IN BOILING WATER TO COME HALFWAY UP PUDDING DISH. PUT THE LID ON AND STEAM FOR 8 HOURS (TOPPING UP WITH WATER AS NEEDED - ALWAYS KEEP IT HALFWAY UP THE pudding BASIN).

8. ONCE STEAMED, BE VERY CAREFUL AND REMOVE PUDDING FROM PAN, CAREFULLY TURN IT UPSIDE DOWN AND LIFT OFF THE BASIN. POUR CACAO LIQUEUR OVER PUDDING.