Plum Pudding

BISMILLAH HIR RAHMAN NIR RAHEEM


Ingredients:


Chopped raisins 375 gms
Currants 300 gms
Sultanas 150 gms
Dried cranberries 170 gms
Rum 1 cup
Butter 250 gms
Brown sugar 1 cup
Eggs 4
Fresh bread crumbs 2 1/2 cups
Self raising flour 1/2 cup
Plain flour 1/2 cup
Mixed spice 1 tsp
Ground cinnamon 1 tsp
Warmed custard to serve



Method:

- Combine raisins, currants, sultanas, dried cranberries and rum in a bowl. 
- Set aside for 6 hours to macerate. Brush a pudding basin with melted butter to grease.
- Line the base with non-stick baking paper. Beat the butter and sugar in a bowl until creamy. 
- Add eggs, beating well. Stir in bread crumbs, combined flours, mixed spice and cinnamon. - Add the raisin mixture and stir. Spoon into a basin. 
- Place an upturned, heatproof sauce in the base of a saucepan. 
- Fill 1/3rd of the saucepan with boiling water and simmer over low heat. 
- Put a 30 cm square piece of foil. Place paper on the foil and fold to make a pleat in the centre. Place over basin, foil side up. tie a double piece of kitchen string around the basin to secure to make a handle, tie a double piece of string loosely over the top of the basin.
- Lower the basin onto the saucer in a saucepan.
- Add enough boiling water to reach 2/3rd of the way up the basin. 
- Simmer, covered over low heat, adding boiling water when necessary, for 4 hours.
- Remove basin from pan. Set aside for 5 minutes. 
- Pour custard over to serve.