by Janine Babauskis
• 375g Dried mixed fruit
• 190g Raisins
• 190g Sultanas
• 190g Currants
• Zest and juice of 1 lemon and 1 orange
• 190g Dates
• 80g Sherry, Brandy, or Rum (or extra orange juice)
• 1 ½ tsp Mixed spice
• 130g Dark brown sugar
• 120g fresh bread (wheat, spelt or rye) or replace with your choice of flour for a heavier outcome
• 140g Butter
• 1 tsp Bicarb soda
• 35g Jam (plum, strawberry or marmalade)
• 1 dsp Mollasses
• 3 Eggs
• 100g Plain flour (wheat, spelt or rye)
• Greased dariole moulds or round silicon muffin moulds (Tupperware)
Place all dried fruit, except dates into a non-metal bowl to be marinated.
Put lemon and orange zest into TM Bowl and grate for 15 seconds on speed 8. Add dates to TM Bowl and chop for 5 seconds on speed 7. Add lemon juice, orange juice and sherry (or other) and mix for 4 seconds on speed 6. Add this to the dried fruit along with mixed spice and sugar Mix together well and leave overnight.
The next day, add bread to TM Bowl and process for 15 seconds on speed 8, or until resembles breadcrumbs. Place into a large mixing bowl and reserve for later.
Place butter, marinated fruit and bicarb soda into the TM bowl and cook for 25 minutes at 100°C on Reverse + speed 1.5
Tip mixture into the bowl with breadcrumbs and leave to cool.
Add the jam, molasses and eggs to the TM Bowl and mix for 5 seconds on speed 4. Add to the fruit along with the flour and fold in with a large spoon.
Work out how many moulds you are going to be able to fit into the Varoma and steamer basket comfortably. If using dariole moulds then 8 will fit in easily. Three will fit into the steamer basket.
Divide mixture into the greased moulds. There will be enough mixture for about 15 puddings. Add 1,200mls of water to the TM Bowl. Place some of the puddings into the steamer basket, cover these puddings with a sheet of foil. Position lid and fit other puddings into the Varoma dish. Cover with a sheet of foil also and steam for 50 minutes at Varoma temperature on speed 2.
Repeat the cooking process, adding water to bring the level up to 1,200mls before adding more puddings, until all are cooked. If you have a limited number of moulds then let the puddings stand for 5 minutes before turning onto a plate.
Once all the puddings needed for the meal have been cooked or re-heated, dress with brandy sauce or cream and custard.
To store in the fridge, wrap in foil. To re-heat puddings, steam for 20 minutes in the Varoma (700mls water, speed 1) keeping the foil in place.