Traditional plum pudding

This is one magic pudding - it can be made well in advance and gets better with age.

• 1 x 375g pkt raisins, coarsely chopped
• 1 x 300g pkt currants
• 150g sultanas
• 1 x 170g pkt craisins (dried cranberries)
• 250ml (1 cup) rum
• Melted butter, to grease
• 250g butter, at room temperature
• 200g (1 cup) firmly-packed brown sugar
• 4 eggs
• 175g (2 1/2 cups) fresh breadcrumbs
• 75g (1/2 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 1 teaspoon mixed spice
• 1 teaspoon ground cinnamon
• Warmed custard, to serve

Energy 2699kJ	Fat saturated 12.00g
Fat Total 20.00g	Carbohydrate sugars 75.00g
Carbohydrate Total 95.00g	Dietary Fibre 5.00g
Protein 8.00g	Cholesterol 120.00mg
Sodium 332.62mg

All nutrition values are per serve.

1. Step 1

   Combine raisins, currants, sultanas, craisins and rum in a bowl. Set aside for 6 hours to macerate.

2. Step 2

   Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.

3. Step 3

   Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). Stir in breadcrumbs, combined flours, mixed spice and cinnamon. Add the raisin mixture and stir until combined. Spoon into basin.

4. Step 4

   Place an upturned heatproof saucer in the base of a saucepan. Fill one-third of the saucepan with boiling water and bring to a simmer over low heat.

5. Step 5

   Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on foil and fold to make a pleat in the centre. Place over basin, foil-side up. Tie a double piece of kitchen string around basin to secure. To make a handle, tie a double piece of string loosely over the top of the basin.

6. Step 6

   Lower the basin onto the saucer in saucepan. Add enough boiling water to reach two-thirds of the way up the basin. Simmer, covered, over low heat, adding boiling water when necessary, for 4 hours or until a skewer inserted in the centre of the pudding comes out clean.

7. Step 7

   Remove basin from pan. Set aside for 5 minutes. Pour over custard to serve.

Prep: 20 mins (+ 6 hours macerating & 5 mins standing time) You can make this recipe up to 2 months ahead. Cover the pudding in the basin with plastic wrap and foil. Store in fridge. To reheat a pudding: Remove the plastic wrap and foil from the pudding. Repeat step 5. Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with water and bring to a simmer over low heat. Lower the pudding basin into the saucepan. Simmer, covered, over medium-low heat for 1 hour or until the pudding is heated through. Remove basin from the pan and serve.