Ingredients
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1 cup butter (250g)
1 cup brown sugar
1 teaspoon mixed spice
1 teaspoon cinnamon
1 tablespoon golden syrup (optional)
5 eggs
1 cup plain flour
1/2 cup self raising flour
1/4 - 1/2 cup cold brewed tea
1/2 cup rum, overproof
1 orange, zest of, only
1 lemon, zest of, only
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 cup soft breadcrumbs
1 1/2 - 1 3/4 cups raisins (250g - 310g)
1 1/2 - 1 3/4 cups sultanas (250g - 310g)
1 1/2 - 1 3/4 cups currants (250g - 310g)
Preparation
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Soak fruit in rum overnight.
Add spices, tea and rinds to fruit mixture.
Cream butter and sugar, beat eggs and add alternately with flours to butter, sugar mixture then add breadcrumbs.
Grease a large pudding basin well, fill basin with pudding leaving a little room at top for expansion and cover with double sheet of greaseproof paper well greased then clip on lid, it should fit tightly.
Steam pudding for 4-5 hrs in large boiler (very large saucepan), with a saucer placed underneath basin, fill with boiling water to come half way up basin - keep adding boiling water as it evaporates. If you put a lid on boiler, don't cover completely, leave space for steam to escape.
Reheat on Christmas Eve in crockpot 12-14 hrs on low, place upturned saucer under basin, start about 11pm to midnight so it will be ready by lunchtime for Christmas Dinner.
Take pudding out of basin and serve pudding on a platter with a sprig of holly (artificial) on top and a bowl of hot custard or brandy custard alongside.
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