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Nadia's mum's prune Christmas pudding

Herald on Sunday

Photo by Doug Sherring

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The original recipe uses figs, however being a prune fan, mum used prunes in hers instead.

½ cup	Raisins, or sultanas
¾ cup	Dried figs, chopped or prunes
½ cup	Dried currants
1	Lemon, Finely grated zest
½ cup	Blanched almonds, roughly chopped
1	Green apple, grated
¾ cup	Breadcrumbs, fresh
¾ cup	Brown sugar
1 cup	Flour
½ tsp	Salt
2 tsp	Cocoa powder
1 tsp	Ground cinnamon
½ cup	Milk
1 tsp	Mixed spice
¼ cup	Brandy
75 g	Butter, melted
1	Egg
1 to serve	Custard, or cream

Grease a 1 litre pudding basin. In a bowl, mix together dried fruit, lemon zest, almonds, apple, breadcrumbs, sugar, flour, salt, cocoa and spices.
Whisk the milk, brandy, egg and butter together, then add to dry ingredients and mix well to combine.
Spoon pudding mixture into basin, cover with greased paper or baking paper, then seal well with a tight lid or some foil tied with string.
Place in a large saucepan with enough boiling water to come up two thirds of the way up the sides of the basin.
Cover with a lid and boil for 5 hours, checking water levels regularly.
Remove pudding from basin while still warm but not hot. Allow to cool, wrap in cling film and refrigerate until required.
To reheat, unwrap pudding and place in greased pudding bowl.
Steam for 1 hour or until heated through. Serve with custard or cream.