2 cups raisins, chopped
1 cup currants
1 cup sultanas
1 cup glace cherries, halved
1 cup pitted prunes, chopped
¼ cup brandy
250g butter, softened
1 cup dark brown sugar
½ cup treacle
Grated rind of 1 lemon
Grated rind of 1 orange
4 eggs, lightly beaten
1 cup plain flour
2 teaspoons mixed spice
2 cups fresh breadcrumbs
1 cup macadamia nuts, chopped

1. Combine fruit with brandy. Cover and soak overnight.
2. Lightly grease 2 x 5 cup pudding basins or 1 x 10 cup pudding basin. Line the bases with baking paper.
3. Cream butter, sugar and treacle until light in colour, add grated rinds and mix well. Stir in eggs until well blended.
4. Sift together flour and spice, add to creamed mixture along with the fruit, breadcrumbs and nuts. Mix well.
5. Spoon mixture into basins.
6. Cover with baking paper and foil pleated in the middle. Secure with string.
7. Steam 100°C for 4-6 hours.



Makes 2 medium or 1 large pudding


To reheat puddings: Steam 100°C for 2 hours.

Note: This quantity will fill 14 x ½ cup ramekins. Steam 100°C for 1 hour.

Note: The longer the cooking time the more developed flavour and colour of the pudding.