200g butter, at room temperature
1 cup (200g) firmly packed
dark brown sugar
½ cup (180g) treacle
3 eggs, at room temperature
½ quantity 2-in-1 Basic Fruit Mix 1¼ cups (185g) plain flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger
3 cups (200g) soft breadcrumbs, made from day-old bread
Grease a 2-litre (8-cup) pudding basin or steamer. Line the base with a round
of baking paper. Place a 30cm x 40cm sheet of foil on the bench, top with a sheet of baking paper the same size.
Fold a 5cm pleat crossways through the centre of both sheets.
Beat butter, sugar and treacle in a small bowl with an electric mixer until combined. Add eggs, one at a time, beating until just combined after each addition. Add the butter mixture to the 2-in-1 Basic Fruit Mix, then stir in the sifted dry ingredients and breadcrumbs; mix well.
Spoon mixture into prepared basin. Place pleated foil and baking paper, paper-side down, on top of basin, with pleat running through the centre. Secure around steamer with wet string or top with a lid. If using string, make a handle with remaining string to make it easier to lift the basin from the water. Crush surplus foil and paper around the string or lid to help form a good seal.
Place the basin in a large pan with enough boiling water to come halfway
up the side of the basin. Cover the pan with a tight-fitting lid and boil for
4 hours. Replenish with boiling water as needed to maintain the water level.
Carefully remove the pudding basin from the boiling water. If serving the pudding hot, stand 10 minutes before turning out.
Serve puddings warm with
Brandy Butter,
Brandy Custard or ice-cream, if desired.
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