- Preparation time
- 400 mins
- Cooking time
- 240 mins
- 12 people
- February 15, 2016
Place raisins, sultanas and currants in a glass or ceramic bowl.
Stir in the rum and apple juice.
- 350g raisins, coarsely chopped
- 300g sultanas
- 1 x 300g pkt currants
- 125ml (1/2 cup) rum
- 60ml (1/4 cup) apple juice
- Melted butter, to grease
- 100g 60% less fat margarine
- 2 tablespoons brown sugar
- 2 eggs, at room temperature
- 2 egg whites, at room temperature
- 140g (2 cups) fresh multigrain breadcrumbs (made from day-old bread)
- 115g (3/4 cup) wholemeal plain flour
- 75g (1/2 cup) wholemeal self-raising flour
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Bought low-fat vanilla custard, warmed, to serve
- Place raisins, sultanas and currants in a glass or ceramic bowl. Stir in the rum and apple juice. Cover and set aside, stirring every few hours, for 6 hours to macerate.
- Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.
- Use an electric beater to beat the margarine and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the breadcrumbs, combined flour, nutmeg and cinnamon. Add the raisin mixture and stir to combine. Spoon into the prepared basin. Smooth the surface.
- Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with boiling water. Bring to a simmer over low heat.
- Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place the paper on top of the foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure foil. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they don't get wet.
- Use the handle to lower the basin onto the saucer in the saucepan. Add enough boiling water to reach two-thirds of the way up the side of the basin.
- Simmer, covered, adding more boiling water when necessary, for 4 hours or until a skewer inserted into the centre of the pudding comes out clean.
- Set aside for 5 minutes before turning out onto a serving plate. Cut into wedges and serve with custard.