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Christmas Pudding

Serves 20

Ingredients

750g mixed dried fruit
60g chopped nuts
1 1/2 cups fresh orange juice
Rind and juice of 2 lemons
1/2 cup SPLENDA® Granular
4 eggs
2 cups plain flour
2 teaspoons mixed spicee
2 cups wholemeal self-raising flour

STEP 1:
Marinade fruit in orange and lemon juice overnight.

STEP 2:
Lightly grease a 6 cup pudding basin.

STEP 3:
Combine all ingredients and spoon into pudding basin. Press mixture down firmly and smooth over the top. Cover with a sheet of baking paper and then a sheet of foil. Secure tightly.

STEP 4:
Place an upturned saucer in the base of a large saucepan. Sit the pudding in the pan and add water to come half way up the side of the pudding basin. Cover saucepan, bring water to the boil, then simmer pudding for 3 1/2 hours. Cool and refrigerate until required. Re-boil for 1 hour when required.

STEP 5:
Serve with Rich Custard.

Per Serve

RECIPE TIPS

• This pudding will only last for 1 month in the refrigerator.
• To flambé the pudding, insert a skewer a few times into the pudding then pour over a little warmed brandy. Carefully ignite with a long candle.
• The upturned saucer in the base of the saucepan prevents the bottom of the pudding burning.