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Oil, for greasing
100 g plain (all-purpose) flour
5 ml/1 tsp baking powder
100 g hard block margarine, diced
100 g raisins
100 g sultanas (golden raisins)
100 g currants
100 g caster (superfine) sugar
100 g fresh breadcrumbs
5 ml/1 tsp mixed (apple-pie) spice
1 egg
150 ml milk
30 ml/2 tbsp brandy or rum
Brandy Sauce, to serve |
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Method:
Grease a 1.2 liter pudding basin. Sift
the flour and baking powder into a bowl. Add the margarine and rub in
with the fingertips until the mixture resembles fine breadcrumbs. Stir
in the fruit, sugar, breadcrumbs and mixed spice. Mix in the egg, milk
and brandy or rum. Turn into the basin and level the surface. Cover
with a double thickness of greased greaseproof (waxed) paper with a
pleat in the middle to allow for rising. Twist and fold under the rim
to secure. Steam for 3 hours. Re-cover with clean paper, allow to cool
and store in the fridge for up to 3 weeks. To serve, steam again for
1½ hours. Serve hot with Brandy Sauce.
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