Last Minute Christmas Pudding

2 tablespoons butter (approximately 60g)

½ cup sugar

1 cup dried mixed fruit

1 teaspoon mixed spice

1 cup milk

1 teaspoon bicarbonate of soda

¼ teaspoon baking powder

1 cup flour

Method

Grease a 1 litre capacity pudding basin.  It’s also a good idea to line the base with a piece of baking paper, greasing over this as well.

Have ready a large pot (big enough to sit the pudding basin in) – fill this to 4cm depth with boiling water, keeping at simmering point over low heat.

Bring the butter, sugar, fruit, spice and milk to the boil, stirring often.

Remove from heat, stir in the bicarbonate of soda and then leave to stand 5 minutes.

 Stir in the combined baking powder and flour, mixing until smooth.

Spoon the mixture into the prepared pudding basin and top with a sheet of foil, crimping to the edge of the basin to seal well.  Cover with a lid if your pudding basin has one.

Place the prepared pudding in this, cover pot with a lid and simmer for 1½ hours. 

Check periodically to see if the water level has gone down.  If it has, top up to original level with BOILING water.

When pudding is cooked, remove from the pot and leave to stand in the pudding basin for 10 minutes, then turn out onto a serving platter.

HINTS:

Add a tablespoon of brandy or similar to the mixture if you like, or brush hot pudding with this (and a bit more besides) if liked.

This recipe can also be made into Christmas Pudding muffins. Place muffin papers in a tray of muffin holes. Spoon mixture in to two thirds full, bake at 160 degrees C (fan forced) for approximately 20 to 25 minutes (it will depend on the size of your muffin holes).