Same day Christmas pudding

Fairlady
10 servings
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Fruit

By Food24 November 03 2009
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Ingredients (17)

250.00 ml water — boiled
60.00 ml sago
30.00 ml sugar — dark brown
500.00 g dates — pitted, chopped
250.00 g currants
250.00 g raisins
50.00 g glacé cherries — quartered
200.00 g sultanas
50.00 g mixed nuts — finely chopped
10.00 ml mixed spice — ground
nutmeg — grated, to taste
salt — pinch
250.00 ml breadcrumbs — fresh
5.00 ml Bicarbonate of soda
15.00 ml brandy — or fruit juice
2.00 eggs — extra large, beaten
15.00 ml butter
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Method:

Pour boiling water over sago. Soak overnight. If there are any unsoftened sago granules, cover mixture and microwave for a few minutes or boil gently, adding 30-60 ml (2-4 tbsp) extra water.
Combine sugar, fruit, nuts, spices, salt and breadcrumbs in a large mixing bowl. Add bicarb to brandy and combine with beaten egg. Melt butter and add to fruit mixture with sago and egg mixture. Mix thoroughly.
Cover base of a 2 litre (8 cup) rimmed pudding bowl with a circle of greaseproof paper. Add pudding mixture. Give bowl a sharp tap to settle mixture.
Cover with greaseproof paper round and pleated foil. Tie securely. Place on a trivet or upturned saucer in a large saucepan.
Fill saucepan with boiling water to come halfway up sides of bowl, cover saucepan and steam for 3 to 4 hours, topping up with boiling water when necessary.
Turn out, sprinkle with warmed brandy and ignite.
Serve with thick cream or custard.



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