Steamed Fruit Pudding
Dessert Recipes: Steamed Fruit Pudding Recipe
This is a great recipe for Christmas in July, or just a lovely winter dessert. You can prepare it ahead of time - it will keep in the fridge for up to 6 weeks. Delicious with a glass of sparkling red wine, or a sweet wine. See our suggested wine match
500g (3¼ cups) mixed fruit, chopped
125g (3/4 cup) chopped dates
125g (3/4 cup) chopped raisins
1 cup water
1 cup brown sugar, lightly packed
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 cup plain flour
1 cup self-raising flour
1 teaspoon mixed spice
½ teaspoon ground cinnamon
2 tablespoons dark rum
You do this:
Combine fruit, water, sugar and butter in saucepan. Stir constantly over heat until butter is melted and sugar dissolved. Bring to the boil, reduce heat, simmer uncovered 8 minutes, stir in soda. Transfer mixture to a large bowl, stir in eggs, sifted dry ingredients and rum. Place mixture into a well-greased 10 cup steamer or basin, steam for 5 hours.
Fill the pudding mixture into well-greased aluminium steamer, cover with a large piece of foil. Put lid firmly on steamer, then crush surplus foil firmly around the lid to help form a good seal. A china or enamel bowl of appropriate size can also be used; cover top with a double sheet of foil. Tie in position with string.
Place pudding in large boiler with enough boiling water to come halfway up sides of steamer. Cover with tight-fitting lid, replenish boiling water as necessary during cooking time. When cold, store pudding in steamer in refrigerator for up to 6 weeks. If storage time is to be any longer, remove the pudding from the steamer after 10 minutes, cool to room temperature, wrap in plastic wrap or bag then foil, store in refrigerator.
We picked our Classic Sparkling Shiraz - it has plummy ripe aromas, a rich, earthy, full-bodied palate with loads of berry and spice flavours, and a lightly dry finish. You could also try a sweet red wine, our King Valley 2006 Dolcetto Syrah.