I Love 2 Bake

Makes: 1 Christmas Steamed Pudding Oven: Over low heat
Preparation Time: 5 hours Baking Time: 4 hours

Ingredients

125	g	Butter
125	ml	Brown sugar ( ½ cup )
5	ml	Bicarbonate of soda ( 1 tsp )
125	ml	Boiling water ( ½ cup )
30	ml	Apricot jam ( 2 tbsp )
45	ml	Brandy ( 4 tbsp )
3		Large eggs, beaten
240	g	Cake flour ( 2 x 250 ml / 2 cups )
5	ml	Salt ( 1 tsp )
5	ml	Cinnamon ( 1 tsp )
3	ml	Nutmeg ( ½ tsp )
3	ml	Ginger ( ½ tsp )
3	ml	Cloves ( ½ tsp )
10	g	Anchor Instant Yeast ( 1 packet )
250	ml	Dried breadcrumbs ( ½ cup )
125	ml	Dried Fruit Mix ( ½ cup )
60	ml	Mixed Peel ( ¼ cup )
60	ml	Dates, chopped ( ¼ cup ), optional
60	ml	Walnuts/Almonds/Pecan nuts, chopped ( ¼ cup ) (optional)

Syrup

Bring 1 litre of water ( 4 cups ) to the boil in the
microwave on high. Add 375 ml sugar ( 1½ cups ).
Stir and microwave on medium for 2 minutes at
a time, stirring at intervals. The sugar should be
dissolved and the syrup slightly thickened. Place
into a 2 litre oven proof/enamel dish. Set aside.

Equipment

1 x 2 litre oven proof/enamel bowl
1 x Large pot, filled half way with water
Greased baking paper, cut round to fit over the
top of the 2 litre bowl.
String, to tie around the oven proof bowl.
Secure so no water can enter.
Large Foil

Method

Beat butter and brown sugar together until light and creamy.
Dissolve the bicarbonate of soda in the boiling water. Add the apricot jam and brandy to the creamed mixture.
Mix well until blended.
Mix the cake flour, salt, cinnamon, nutmeg, ginger and cloves together. Add the Anchor Instant Yeast and mix.
Sieve the flour mixture and the beaten egg alternatively into the creamed mixture, folding the flour in gently, until
mixed through.
Add the breadcrumbs, dried fruit cake mix, mixed peel, dates and nuts and fold in lightly, until well blended.
Cover with a greased plastic and allow to rest in a warm place for 20 minutes. Knock the batter down and pour
the mixture into a greased oven proof 2 litre dish. Cover the dish with a round piece of greased baking paper and
fold over the top and down the sides. Place a long piece of string around and tie tightly to secure the paper so
that no water can enter the pudding, whilst steaming.
Allow to rise in a warm place about 20 – 25 minutes.
Warm a large pot of water and allow to simmer.
Cut a large square piece of foil, place the dish in the middle and bring the 4 corners up and press them together
to form a handle.
Place the pudding into the pot of simmering water. Place the lid on top and steam for 4 hours. Top up with water
after 2 hours, making sure the pot does not run out of water.
Remove pudding from the pot and stand on a cooling rack until cooled. Open and gently insert a knife, and
loosen around the sides, allowing a little air to enter and turn out onto a wet serving plate. Once turned out,
centre the pudding on the plate and dab the plate, with a paper towel to remove excess water.
Decorate with a holly leaf and serve warm or cold with brandy sauce,
custard or ice cream.