Soak 500g sunbeam gourmet mixed Fruit a blend of dried dates, sultanas, currants, figs and cranberries in almost 750ml of Bundaberg ginger pear and ginger cordial syrup refrigerated for 3 days uncovered.
On baking day sift all dry ingredients into a bowl
Stir hot butter into the soaked fruit
Then add soaked fruit into the dry ingredients and stir until fully combined. Half fill a pudding steamer and steam in slow cooker for 4 hours. Makes 2 puddings.
1 cup (150g) plain flour
1 cup (150g) self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground nutmeg
250g Western Star Chef’s Choice Salted butter, melted, cooled
1 cup (220g) firmly packed dark brown sugar
3 eggs, lightly whisked
On baking day sift all dry ingredients into a bowl
Stir hot butter into the soaked fruit
Then add soaked fruit into the dry ingredients and stir until fully combined. Half fill a pudding steamer and steam in slow cooker for 4 hours. Makes 2 puddings.
1 cup (150g) plain flour
1 cup (150g) self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground nutmeg
250g Western Star Chef’s Choice Salted butter, melted, cooled
1 cup (220g) firmly packed dark brown sugar
3 eggs, lightly whisked
