Name: Rich pineapple and fruit pudding
Cook time: 120 min
Total time: 120 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 125.00 ml sultanas; 80.00 ml apricots dried, finely chopped; 125.00 ml brandy; 250.00 g dried fruit mixed, finely chopped; 190.00 ml apples dried, chopped; 190.00 ml water; 125.00 g butter; 225.00 ml brown sugar soft; 7.00 glacé pineapples rings, halved; 7.00 glacé cherries halved; 125.00 ml flour cake; 250.00 ml flour self-raising; 5.00 ml Bicarbonate of soda; 2.00 ml cinnamon ground; 5.00 ml mixed spice ground; 3.00 ml nutmeg ground; 430.00 ml breadcrumbs fresh; 3.00 eggs extra large, whisked; 125.00 g butter soft; 150.00 ml icing sugar sifted; 40.00 ml brandy; nutmeg ground, pinch

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Ingredients (22)

PUDDING

125.00 ml	sultanas
80.00 ml	apricots — dried, finely chopped
125.00 ml	brandy
250.00 g	dried fruit — mixed, finely chopped
190.00 ml	apples — dried, chopped
190.00 ml	water
125.00 g	butter
225.00 ml	brown sugar — soft
7.00	glacé pineapples — rings, halved
7.00	glacé cherries — halved
125.00 ml	flour — cake
250.00 ml	flour — self-raising
5.00 ml	Bicarbonate of soda
2.00 ml	cinnamon — ground
5.00 ml	mixed spice — ground
3.00 ml	nutmeg — ground
430.00 ml	breadcrumbs — fresh
3.00	eggs — extra large, whisked

BRANDY BUTTER

125.00 g	butter — soft
150.00 ml	icing sugar — sifted
40.00 ml	brandy
	nutmeg — ground, pinch

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Method:

Preheat the oven to 180 ºC. Spray a fairly large, deep ovenproof dish with non-stick spray.
Mix the sultanas, apricots and brandy in a glass mixing bowl. Cover and leave for about an hour or overnight. Place the mixed dried fruit, apples, water, butter and sugar in a saucepan and heat.
Stir while the mixture comes to the boil and simmer for about 8 minutes. Cool.
Arrange the pineapple rings in the bottom of the prepared ovenproof dish. Arrange the halved cherries in the centre of the pineapple crescents. Sift all the dry ingredients together in a mixing bowl.
Mix the breadcrumbs and sultana mixture (do not drain the liquid). Add the dried fruit mixture and whisked eggs. Stir well. Spoon on top of the pineapple crescents.
Cover with aluminium foil, shiny side facing in. Place the dish in an oven pan and fill halfway with water. Bake for 2 hours. Replenish the water if necessary.
Meanwhile prepare the brandy butter Whisk the butter in a mixing bowl until smooth. Whisk in small quantities of the icing sugar. Beat in the brandy and nutmeg.
Serve with brandy butter.
Makes a fairly large pudding.
Serves 8-10 people.