50gBourbon or Grand Marnierdepending on preference
3eggs*use two eggs if halving the recipe
Instructions
Soaking the Fruit
Place apricot, dates and figs in TM Bowl. Chop 3 sec/Speed 9.
50 g dried apricots, 150 g dates, 100 g dried figs
Add mixed fruit, currants and brandy to the apricot mixture. Combine 2 min/Speed 1 (Reverse Blade)
700 g dried mixed fruit, 150 g currants, 200 g brandy
Transfer fruit to an airtight, non-reactive container. Store at room temperature overnight or until you are ready to prepare the pudding.
Preparing the Pudding
Transfer the soaked fruit to a large mixing bowl add egg and extra bourbon (or Grand Marnier) and stir through with a wooden spoon.
50 g Bourbon or Grand Marnier, 3 eggs
Add butter, sugar and spices to a bowl and microwave until the butter has melted. Reserve
150 g butter, 100 g brown sugar, 2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon mixed spice
Add the flours to the fruit and pour the butter over the flour. Combine by hand.
1 cup plain flour, ½ cup SR flour
Divide the mixture between two 1 litre pudding basins.
Steaming the Pudding
Place 1500g water in the TM bowl. Stack the Varoma on the TM lid.
Place one of the puddings in the Varoma. Cook 90 min/Varoma/Speed 2.
Add hot tap water to the 1litre mark. Cook 60 min/Varoma/Speed 2.
Remove the first pudding and reserve.
Add enough hot water to bring it up to the 1.5 litre mark. Place the second pudding in the Varoma. Cook 90min/Varoma/Speed 2.
Add hot tap water to the 1litre mark. Cook 60 min/Varoma/Speed 2.
Remove the second pudding and either refrigerate or feed with alcohol. See the instructions for feeding the pudding in the fAQ.
Once the puddings have cooled it is important they are wrapped properly.
Wrap the puddings in two layers of baking paper, or parchment paper and then wrap in alumiuim foil as an outer protection.
Reheat as per instructions in NOTES.
Notes
It really is no harder to make two puddings as the preparation time is exactly the same. NOTE: Make sure the puddings are cooked with the lid on the steaming basin. I like to store the final pudding in the basin so that it is easily re-steamed to heat it for Christmas lunch.REHEATING: Remove the pudding from the fridge and bring it to room temperature.To reheat the pudding add 1500g water to the TM Bowl.Place the Varoma on the TM and the pudding in the Varoma. Heat 30min/Varoma/Speed 2.PUDDING BASIN:This recipe uses a one-litre pudding basin that fits inside the Varoma. This can be found at the mix-it shop.