- 1 kg packet mixed dried fruit
- 500 g dried fruit of your choice
- 125 g packet glace ginger – finely chopped
- 3 tbsp mixed spice
- 1 tbsp vanilla bean paste
- 1 cup port
- 1 cup sweet sherry
- 2 1/2 cups dark brown sugar
- 1/2 cup treacle
- 250 g butter – softened
- 3 cups dried breadcrumbs
- 3/4 cup plain flour
- 8 eggs
- 200 ml milk
- 1/4 cup vegetable oil
- 1 cup overproof dark rum
- custard -to serve
- ice cream – to serve
Combine dried fruits, ginger, spice, vanilla, port, sherry, brown sugar and treacle in a large bowl. Mix well and cover with plastic wrap and refrigerate for at least 24 hours.
Rub butter, breadcrumbs and flour together in a large bowl until well combined. Stir in milk, eggs and fruit mixtures.Set aside to rest for at least 3 hours.
Fill a pan with water and bring to the boil. Add a 70 cm square of washed calico to pan and boil for 10 minutes. Wring out well. Immediately brush one side of calico with oik, then dust with remaining flour.
Lay calico in a large colander, then spoon in mixture. Gather material around pudding mixture, avoiding any deep pleats, then tie closed with a triple thickness of kitchen string.
Fill a large heavy-based pan with 5 cm of water and set over medium heat. Suspend pudding over simmering water using a wooden spoon or piece of dowel. Cover with 3 layers of foil and cook for at least 5 hours.
Hang pudding in a cool, dark place overnight to dry. Gently peel cloth from pudding – skin will darken on standing. Sprinkle pudding with a little run each day for a week.
Serve with custard and/or ice cream