This traditional pudding is rich with dark fruit and spiked with muscat. Serve with plenty of fresh raspberries for a taste of summer. You'll need to begin this recipe a day ahead.
- 300 gm pitted prunes, finely chopped
- 150 gm each currants, raisins and dried cranberries
- 150 gm pitted fresh dates, finely chopped
- 100 gm natural almonds, finely chopped
- 100 gm finely chopped candied orange peel
- 1 orange, finely grated rind and juice only
- 125 ml muscat
- 60 ml Grand Marnier
- 60 gm quince paste, coarsely chopped
- 250 gm softened butter
- 250 gm brown sugar
- 3 eggs
- 200 gm fine fresh sourdough breadcrumbs
- 150 gm (1 cup) plain flour
- 150 ml milk
- 2 tsp each cinnamon and mixed spice
- ½ tsp bicarbonate of soda
- To serve: raspberries
- 375 ml (1½ cups) pouring cream
- 75 ml milk
- 1 vanilla bean, seeds scraped
- 6 egg yolks
- 110 gm (½ cup) caster sugar
- 150 ml muscat
- 1Combine prunes, currants, raisins, cranberries, dates, almonds, candied orange peel and orange rind in a bowl. Combine orange juice, muscat, Grand Marnier and quince paste in a small saucepan, stir over low heat until quince paste is melted (4-5 minutes), then pour over dried fruit mixture, stir to combine. Cover with plastic wrap and stand for 4 hours or overnight, stirring occasionally.
- 2Beat butter and sugar in an electric mixer until light and fluffy, add eggs one at a time, beating well after each, then transfer mixture to a large bowl. Add breadcrumbs, flour, milk, spices, bicarbonate of soda and ½ tsp sea salt, stir to combine, then stir in dried fruit mixture. Spoon mixture into a well-buttered 2½ litre-capacity pudding basin, cover closely with a round of baking paper, then with two layers of foil, and secure with string.
- 3Place pudding in a large saucepan, pour in enough hot water to reach just below rim, cover and simmer over low heat for 5 hours, adding more hot water as necessary. Cool in basin for 20 minutes.
- 4Meanwhile, for muscat custard, bring cream, milk, vanilla bean and vanilla seeds to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a heatproof bowl until thick and pale (2-3 minutes), then pour over cream mixture, whisking continuously to combine. Return to pan, stir over medium heat until mixture coats the back of a wooden spoon thickly (3-4 minutes), strain through a sieve into a bowl, stir through muscat and set aside. Serve warm or chilled. Makes about 1 litre.
- 5To serve, unmould pudding, dust heavily with icing sugar and serve with muscat custard and raspberries. Pudding can be refrigerated for up to 1 month. To reheat, steam again in basin in a large saucepan of simmering water for 1½ hours.
Drink Suggestion: Old Rutherglen muscat. Drink suggestion by Max Allen