Woman's Day
Ingredients
Brandy butter
Method
1.Lightly grease a 7-8 cup pudding basin with lid. Line base with baking paper.
2.In a large bowl, combine fruit, ginger and brandy. Cover and set aside overnight.
3.In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in marmalade and vanilla extract.
4.Sift flour, spice, ginger and soda together. Fold into creamed mixture with fruit mixture, breadcrumbs and almonds.
5.Spoon into basin. Secure lid. Place basin in a large saucepan. Fill with enough water to come halfway up sides of the basin. Cover with lid or pleated foil. Simmer on low 4 1/2-5 hours, until cooked when tested (add extra water as required). Allow to cool completely in basin.
6.Store, covered with foil, in a cool, dry place. Before serving, steam again using the same method 50-60 minutes.
7.To make brandy butter, beat butter with 1/2 cup sifted icing sugar in a bowl with an electric mixer until creamy. Gradually beat in 1/4 cup brandy.
8.Remove pudding from mould and serve hot. Accompany with pouring custard and brandy butter.
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