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How to make Christmas plum pudding with creme anglaise

Yield = 10
Prep time: 0:15
Cook time: 8:30
Total time: 8:45

Ingredients

  • 250g butter, chopped
  • 1 cup CSR Brown Sugar
  • 4 eggs
  • 750g Sunbeam Mixed Fruit
  • 1/2 cup chopped Sunbeam Pitted Prunes
  • 3/4 cup pitted, chopped dates
  • 1 cup brandy
  • 1 cup White Wings Plain Flour
  • 1 teaspoon MasterFoods Ground Mixed Spice
  • 1/2 teaspoon MasterFoods Ground Cinnamon
  • 1/2 teaspoon MasterFoods Ground Nutmeg
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup Lucky Slivered Almonds
  • 1 cup fresh white breadcrumbs
  • Creme anglaise (see related recipe), to serve
  • Fresh raspberries, to serve
  • Icing sugar, to serve

Method

  • Step 1 Beat butter and sugar together until light and creamy. Add eggs, one at a time, beating well after each addition. Add all fruit, brandy, sifted dry ingredients, almonds and breadcrumbs, and combine well.
  • Step 2 Grease a 2-litre-capacity pudding basin. Spoon in mixture, cover with baking paper and secure with string. Cover with foil and basin lid.
  • Step 3 Place pudding in a large pot with enough boiling water to reach halfway up the side of basin. Cover pot and simmer for 6 hours, ensuring water level remains constant by adding more boiling water as necessary.
  • Step 4 Carefully remove pudding basin from water and set aside to cool. Cover basin with foil and place in the fridge until ready to serve.
  • Step 5 On day of serving, re-boil pudding as above for 2 1/2 hours. Pour over creme anglaise, top with raspberries and dust with icing sugar, to serve.