Serves about 14.
1. Stir raisins, sultanas, dates, cherries,
apple and rum together in a large bowl until combined,
and then set aside until required.
a piece of aluminium foil and a piece of non-stick baking
paper both about 20 inches long and 12 inches
wide. On a flat surface, place the paper on top of the
foil and align the edges. Fold a 2 inches wide pleat in
the centre of the paper/foil running parallel to the
side. The paper/foil is used to cover the pudding while
it cooks and the pleat allows for expansion.
generously grease a 6 cup capacity pudding basin with
butter. Cut two strips
paper about 1 inche wide and 20 inches long. Press one
strip across the base and up the sides of the basin so
overhang on opposite sides of the basin. Repeat with the
second strip, placing it at right angles to the first strip.
These paper strips are used to help remove the cooked pudding
from the basin. Line the base of the basin with a circle
of non-stick baking paper (the circle should be placed
over the strips).
4. Using an electric mixer or electric hand-held
beaters, beat the butter and brown sugar together in a
large bowl until pale and creamy. Stop the machine occasionally
and use a spatula to scrape down the side and base of the
bowl. Add the eggs, one at a time, beating for about one
minute after each addition. Add the golden syrup with the
last egg. The mixture may look curdled at this stage.
5. Sift flour, bicarbonate of soda and mixed spice together
into the bowl with the butter mixture. Stir until combined.
Add the flour and butter mixture to the bowl with the fruit
and stir until well combined.
6. Spoon the pudding mixture into the prepared pudding
basin, firmly pushing the mixture down with the back
of the spoon to ensure that there are no air pockets.
Smooth the surface of the pudding with the back of
7. Place the prepared baking paper and foil over the basin
with the baking paper side down. Mould the foil/paper down
against the sides of the basin to form a lid.
8. Secure the lid by firmly tying a double-thickness of
kitchen string just under the rim of the basin.
Trim off excess
paper/foil so that only 1 inche extends below the around-basin
string. Enclosing the baking paper, scrunch
the 1 inche of foil up to form a good seal to prevent any
water from coming in contact with the pudding.
a 5 inches long piece of string and fold in half. Tie
one end of the double-thickness piece of string to the
tied around the basin. Tie the loose end of the double-thickness
string to the opposite side of the around-basin string.
forms a handle that you can use to lift the pudding. Repeat
the procedure to make another handle at right angles to
the first one.
10. Place an upturned saucer (don't use your best saucer
as it may discolour) or trivet on the base of a
large boiler or very large saucepan. Stand pudding
on saucer or trivet and pour enough boiling water
into the boiler or saucepan to come halfway up the
of the basin. Do not allow any string, baking paper
or foil to come in contact with the water.
11. Cover the boiler or saucepan with a tight-fitting
lid (steam vent shut) and boil for 3.5 hours. Top up with
boiling water, as necessary, to maintain the water level
Using the handles, carefully remove the pudding basin
from the boiler. Leave pudding to stand for 15 minutes.
Remove the string, foil and baking paper from the pudding.
The pudding can be removed from the basin and served immediately
or stored until required.
12. Removing from the basin
Run the blade of a knife around the inside of the basin,
between the basin and the paper strips. Use the paper strips
to pull the pudding away from the basin, helping to loosen
the pudding. Wearing rubber gloves, hold a plate on the top
of the pudding basin and invert. Lift the basin away from
the pudding. If the pudding doesn't release from the basin,
repeat the removal procedure. When the pudding releases,
remove the circle of baking paper from the top of the pudding.
The pudding can be left in the basin and stored in the refrigerator,
or removed from the basin and stored in the refrigerator
To store in the basin, use fresh paper/foil to cover the
pudding as before, but without pleating the baking paper/foil.
Refrigerate until required.
To store out of the basin, remove from the basin, following
the removal instructions above. Allow the pudding to cool
completely then tightly wrap in plastic wrap and place
in an airtight container. Store in the refrigerator or
freezer until required.
Thaw frozen pudding for two days in the refrigerator. Remove
pudding from refrigerator on the day of serving and set
aside in a cool place until required. Pudding can be
reheated in the microwave or reboiled.
15. Reboiling: If the pudding has been removed from the
basin and wrapped in plastic wrap, you will need to remove
plastic wrap and return the pudding to the basin. Cover
pudding and make handles using the same method as above
(it is not necessary to pleat the paper/foil). Boil pudding,
using above method, for 1 hour.
Remove the string, foil and baking paper and follow above
directions for removing from basin (if applicable).
Cut hot pudding into wedges and serve with custard, cream,
ice cream, brandy butter etc.