TIP: Pudding can be made up to one month ahead. Store in an airtight container in the fridge. To reheat, bring pudding to room temperature. Then invert onto a microwave-safe plate lined with baking paper. Cover loosely with plastic wrap. Microwave on medium (50%) for about 5 to minutes, or until hot.
Ingredients
Method
Combine fruits and brandy in a large bowl. Stand, covered, overnight.
Lightly spray a metal pudding steamer (8-cup capacity) with cooking oil. Line base and side with five x 6cm wide strips of baking paper.
Add sugar, treacle, butter, eggs and breadcrumbs to fruit mixture. Mix well. Stir in sifted flour and spice. Pour into prepared steamer. Smooth over top.
Place a pleated piece of baking paper and foil over top of steamer. Tie firmly with string to secure.
Place a small, heatproof saucer (4cm deep) upside down in the centre of a removable bowl of a 5 to 6-litre capacity slow cooker. Sit steamer on the saucer. Pour in enough boiling water to come three-quarter of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid.
Cook on High for 6 hours, or until pudding is cooked when a skewer inserted into the centre comes out clean. Remove steamer. Stand for 30 minutes. Remove lid and foil. Turn out pudding onto a plate. Remove lining paper.
Serve warm pudding with custard. Decorate with glace oranges.
