New flavours: cranberry and coconut pudding. Photo: Marco Del Grande
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Ingredients
- 160g butter, soft
- 220g brown sugar
- 120g self-raising flour
- 100g sultanas
- 200g dried cranberries
- 60g shredded coconut
- 60g fresh breadcrumbs
- 50g almond meal
- 50g almond slivers
- 2 apples, peeled and grated
- 1 orange, juiced and zested
- 1/2 tsp mixed spice
- 4 eggs
- 60ml dark rum
- 2 limes, juiced and zested
- 1 tsp vanilla extract
Method
Cream 60 grams butter and 120 grams brown sugar. Sift in flour and beat to combine. Stir through sultanas, cranberries, coconut, breadcrumbs, almond meal and slivers, grated apple, orange juice and zest, spice, eggs, half the rum and juice and zest of one lime. Mix well.
Place in a one-litre-capacity, well-greased pudding bowl. Cover with grease-proof paper and secure with string. Place in a steamer and steam for 4 hours or until a skewer comes out clean.
To make rum butter, cream remaining butter and brown sugar until light and fluffy. Slowly add remaining rum, lime juice and zest and vanilla. Serve at room temperature with warm pudding.
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