Prep time – 200 minutes
Cook time – 360 minutes

This recipe contains alcohol

Ingredients

• 500g chopped golden raisins and/or sultanas
• 500g dried currants
• 250g mixed candied citrus peel
• ½ cup brandy
• 500g unsalted butter
• ½ cup Soft Brown Sugar
• 7 eggs, separated
• 1 cup plain flour, sifted
• 1 pinch of salt
• 3 cups fresh breadcrumbs
• ¼ tsp fresh grated nutmeg
• 1 Tbsp ground cinnamon
• 2 tsp allspice
• Zest of 1 orange
• ½ cup cream

Method

1. Mix fruit in a large bowl with brandy. Cover and let stand for 3 hours.
2. Cream butter and Soft Brown Sugar until fluffy and add beaten egg yolks a little at a time, whisking well after each addition.
3. One ingredient at a time, fold in sifted flour, salt, breadcrumbs, spices and orange zest with soaked fruit.
4. Stir in cream and beaten egg whites, then pour into a buttered 10-12 cup capacity pudding mould.
5. Cover pudding with a double sheet of greaseproof paper and a sheet of foil and tie securely with a piece of string. Tie another piece of string across the top to make a handle.
6. Lower pudding into boiling water for six hours - keep topping up the saucepan with kettle boiled water.