Just smelling this old time favorite, will take you back years to when your Grandma used to make it.
- 1 1/3 cup raisins
- 1 ½ cups sultanas
- 1 ½ cups currants
- 1/3 cup mixed peel
- 1/3 cup dates coarsely chopped
- 1/4 cup glace cherries coarsely chopped
- 1 small apple peeled, grated
- 2 tsp orange zest
- 1/4 cup brandy
- 2 Tbsp orange juice
- 1/2 cup butter or margarine softened
- 1¼ cups brown sugar firmly packed
- 2 Tbsp golden syrup
- 4 eggs
- 1/2 cup pumpkin purée
- 3 cups GF stale breadcrumbs
- 1 tsp vanilla
- 1/3 cup cornflour
- 1 Tbsp milk powder optional
- 1/3 cup rice flour
- 2 tsp baking powder
- 1/2 tsp mixed spice
- 1/2 tsp ground nutmeg
- Place fruit, rind, brandy and juice in a large bowl, cover and let stand overnight.
- Beat butter, sugar and golden syrup in a medium bowl with an electric mixer until combined. Add eggs one at a time, beating until just combined between additions. Stir in pumpkin, breadcrumbs, vanilla and remaining sifted dry ingredients until combined.
- Grease two 5-cup capacity pudding steamers, and divide mixture evenly between steamers. Top with parchment paper and double thickness of foil, then secure with lid.
- Place pudding steamers in two large boilers with enough boiling water to come halfway up side of steamers. Cover boilers with tight fitting lids; boil for 5 hours. Replenish with boiling water as required.
- Let stand for 15 minutes before turning out. Serve puddings with custard, cream or ice cream, if desired.
To reheat, thaw in refrigerator for up to 2 days, return to steamer and steam for 2 hours.
[hr]FAQ: Is Brandy Gluten Free?