Dorothy's Christmas Plum Pudding with Macadamias
Michael Sainsbury- 250g raisins, chopped
- 100g candied citrus peel
- 250g currants
- 250g sultanas
- 5 tablespoons of brandy
- 250g butter
- 1 lemon, rind grated
- 1 orange, rind grated
- 1 1/4 cups soft brown sugar
- 4 eggs, lightly beaten
- 1/2 cup chopped macadamias
- 1 cup plain flour
- 1/2 teaspoon each salt, mixed spice, ground nutmeg, ginger, cinnamon and bicarbonate of soda
- ½ teaspoon each salt, mixed spice, ground nutmeg, ginger, cinnamon and bicarbonate of soda
- 2 cups soft breadcrumbs
1. Combine dried fruit and candied peel in a bowl, splash with brandy, cover and stand overnight.
2. Beat together butter, sugar and rinds until pale and fluffy, then slowly add in eggs. Sieve together flour, salt, spices and bi-carb soda - then add to mixture in batches. Alternating this with soaked fruit mixture and macadamias. Stir through breadcrumbs.
3. Brush a pudding bowl ( about 2lites) with butter and line the base with a circle of baking paper and dust with flour. Pour pudding mixture into bowl and top with another circle of baking paper. Wrap up with muslim and tie with string.
4. Place pudding into a large saucepan with a towel lining the base. Fill with enough water to come halfway up the side of the bowl. Then cover and simmer for six hours, topping up the water when necessary.
5. Reheat on Christmas Day in a large saucepan of simmering water for 2½ hours.
