Plum Pudding
Ingredients:
500g Sunsweet Califonrian Prunes (diced into small pieces)
1/2 cup brandy
2 1/2 cups of breadcrumbs
1 3/4 cups of self raising flour, sifted
3/4 cups of brown sugar
1 1/2 teaspoons of brown cinnamon
2 eggs, lightly beaten
150g unsalted butter, melted
1 1/4 cups milk
Instructions:
1. Combine chopped prunes and brandy in a saucepan. Cover and bring it to the boil, then simmer for five minutes until brandy has reduced. Set aside to cool.
2. Grease for 2L pudding basin/steamer with butter and line the base with a circle of baking paper. In a large bowl, mix breadcrumbs, flour, sugar and cinnamon. Stir in cooled prunes, eggs, melted butter and milk until just combined.
3. Spoon mixture into pudding basin.
4. Cut a 30cm square of baking paper and alfoil. Place them on top of each other and create a pleat along the centre of the square (this allows the pudding to expand); cover the basin with the paper side down. Secure the cover with kitchen string or tight fitting lid.
5. Place the pudding basin on a trivet (or rack) in the base of a large pot with enough boiling water to come halfway up side of the basin. Cover and gently simmer for 6 hours or until a skewer comes out clean, replenishing boiling water as needed.
6. Stand for 15 minutes before turning onto plate.
Serve warm with custard. Serves 8-10.