I found this in a supermarket magazine. I fully intended to make this for Christmas, but work and other commitments conspired against me and I haven't made it. My plan when I made it was to change the cup of currants to a cup of cranberries and throw in some slivered almonds as an extra. The grams v's cups mix up is because prunes and peaches come in this size pack.
- 250 g pitted prunes, chopped
- 200 g dried peaches, chopped
- 1 cup currants
- 1 1⁄2 cups brown sugar
- 100 g butter, chopped
- 1 orange, rind grated and juiced
- 2 apples, peeled, cored and grated
- 1⁄4 cup golden syrup
- 3 eggs, lightly beaten
- 2 cups breadcrumbs, soft white and fresh
- 1 1⁄2 cups self-raising flour, sifted
- Place dried fruit, sugar, butter, juice and rind in a medium saucepan. Bring to boil stirring occasionally until butter has melted and sugar dissolved. Add apple. Transfer to a large bowl to cool.
- Grease a 6 cup pudding basin and line base with baking paper.Pour over the golden syrup.
- Stir the eggs into the fruit mixture and mix well. Fold through the breadcrumbs and flour.
- Spoon the pudding mixture into prepared basin packing down firmly as you go. Cover the basin with a circle of buttered non-stick baking paper and two circles of foil. Tie securely with kitchen string.
- Stand pudding on a trivet (heatproof raised rack) inside a large saucepan or stockpot. Fill with enough hot water to come 2/3 up the side of basin.
- Cover pot with a lid and simmer for 5 hours, topping up the pot with boiling water as needed. Don't let it boil dry.
- Cool and store in basin in fridge until Christmas.
- To reheat, boil pudding using the method above, for 2 hours. Serve with custard, brandy cream or icecream and decorate with berries.