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Frangelico steamed pudding
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Elevate your Christmas with Frangelico-infused steamed pudding for a festive twist!
Ingredients:
  • 250g dried figs, coarsely chopped
  • 200g prunes, coarsely chopped
  • 165g craisins (dried cranberries)
  • 150g currants
  • 1 orange, rind finely grated
  • 185ml (3/4 cup) Frangelico liqueur
  • Melted butter, to grease
  • 180g butter, at room temperature
  • 60g (1/3 cup, lightly packed) brown sugar
  • 3 eggs
  • 210g (3 cups) fresh breadcrumbs (made from day-old bread)
  • 50g (1/3 cup) plain flour
  • 5.00 gm mixed spice
  • Bought vanilla custard, warmed, to serve
Instructions:
  • In a large glass or ceramic bowl, mix together the fig, prune, craisins, currants, and orange rind. Add the Frangelico, cover, and let it sit overnight to soak and blend the flavors.
  • Grease a 1.5L (6-cup) pudding basin by brushing it with melted butter and lining the base with non-stick baking paper.
  • In a large bowl, use an electric beater to whip together butter and sugar until light and fluffy. Blend in the eggs one at a time, ensuring each is fully mixed in. Stir in the fruit mixture, breadcrumbs, flour, mixed spice, and ginger using a large metal spoon until thoroughly combined.
  • Transfer the mixture into the prepared basin lined with a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Create a wide pleat by folding the paper and foil together. Secure the cover by tying kitchen string under the basin rim and folding the foil and paper over it to prevent moisture from getting in. Create a handle by loosely tying string over the top of the basin and securing at each end.
  • 1. Place an upturned heatproof saucer in a large saucepan. Fill with boiling water until one-third full. Simmer over low heat. 2. Lower the basin onto the saucer with the handle. 3. Add more boiling water until it reaches two-thirds up the sides of the basin. 4. Cover with a tight-fitting lid and simmer, adding water as needed, for 2 1/2 hours or until a skewer comes out clean when inserted in the center of the pudding.
  • Allow to rest for 10 minutes before transferring to a serving platter. Cut into wedges and enjoy with custard.

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