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Golden boiled pudding
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Prep Time:
425 minutes
Cook Time:
180 minutes
Total Time:
605 minutes
Modern and festive Christmas dessert, decadently decorated.
Ingredients:
  • 250.00 ml finely chopped dried pineapple
  • 250.00 ml finely chopped dried peach
  • 250.00 ml finely chopped dried apple
  • 125.00 ml diced dried apricots
  • 1 large granny smith apple, peeled, cored, grated
  • 125.00 ml brandy
  • 322.50 gm caster sugar
  • 4 eggs
  • 1.25 gm bicarbonate of soda
  • 3.75 gm mixed spice
  • 750.00 ml fresh breadcrumbs
  • 100.00 gm almond meal (ground almonds)
  • 437.50 ml plain flour
  • Custard, to serve
Instructions:
  • In a bowl, mix together dried fruit, apple, and brandy. Cover with plastic wrap and let sit overnight in a cool place.
  • With an electric mixer, blend the butter and sugar until they come together. Incorporate the eggs one by one, mixing until just combined. Fold the butter mixture into the fruit mixture. Mix in the bicarbonate of soda, mixed spice, breadcrumbs, almond meal, and 1 cup of flour until well combined.
  • Fill a large saucepan three-quarters full with hot water. Cover and bring to a boil over high heat. Add calico cloth to the pot and boil for 1 minute. Using gloves, remove cloth and squeeze out excess water. Spread the damp cloth on a work surface and rub the remaining flour into the center to form a 40cm circle, leaving the center thicker for the pudding 'skin'.
  • Place the pudding mixture in the center of the prepared cloth, gather the edges tightly to avoid large pleats, shape it into a round, and tie it securely with string. Transfer the pudding into a pan, lower it into the water bath, ensuring it's completely covered (add boiling water if needed), and cover with a tight-fitting lid. Boil for 3 hours.
  • Remove the string from the handle and gently take out the pudding. Hang the pudding to dry without the base touching the surface to maintain its shape. Place a bowl underneath to catch any drips. Let it sit for 15 minutes or until the cloth is dry.
  • Place the pudding on a plate or board, remove the string, peel back the top of the cloth, and gently turn it onto a plate. Carefully peel off the cloth to avoid the pudding sticking to it. Let it sit for 20 minutes until firm, then serve.

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