Steamed Fruit Pudding

1. 1

   Generously grease a 3-cup pudding basin and line bottom with parchment paper. Place a trivet (a preserving jar ring works well here) in the bottom of a large saucepan, half-fill with water and place on medium heat.

2. 2

   Process the sugar, apples and mixed fruit until finely chopped. Add the butter, then the brandy and mixed spice. Pulse until combined.

3. 3

   Transfer to a large bowl. Add the egg; mix well with a wooden spoon. Fold in the sifted flour.

4. 4

   Spoon into the basin and cover with a double layer of parchment paper held in place with string. Lower into the saucepan - the water should be simmering by now. Cover and simmer for 2 hours. Add more boiling water as needed; adjust the heat to keep the water simmering.

5. 5

   Remove the basin from the pan; remove the paper and string. Invert the pudding onto a heated serving plate. Serve hot with custard or cream.

No additional tips available.