Ingredients
375g packet dried mixed fruit
1 Granny Smith apple (150g),cored, peeled, coarsely grated
200g packet red glace cherries,finely chopped
1 cup sweetened dried cranberries
1⁄2 cup brandy
Cooking oil spray, for greasing
1⁄2 cup dark brown sugar, firmly packed
1⁄2 cup golden syrup
175g unsalted butter, melted
3 eggs, lightly beaten
1 1⁄2 cups fresh breadcrumbs
1 cup self-raising flour
3 tsps ground cinnamon
Thick vanilla custard, to serve
Method
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Combine fruits and brandy in a large bowl. Stand, covered, overnight.
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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.
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Add sugar, syrup, butter, eggs and breadcrumbs to fruit mixture. Mix well. Stir in combined sifted our and cinnamon. Pour into prepared steamer. Smooth over top.
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Place a pleated piece of baking paper and foil over top of steamer. Tie firmly with string to secure. Cover with metal lid.
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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 cold water (about 7 cups) to come 3⁄4 of the way up the side of steamer. Cover cooker tightly with two sheets of foil. Cover with lid.
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Cook on high for 6 hours. 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.
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Serve warm pudding with custard.
This recipe originally appeared on New Idea Food.
