CHRISTMAS PUDDING

Recipe supplied by a chef - thanks Al.

* 225g soft brown sugar
* 200g butter
* 1 orange (grated rind)
* 1 lemon (grated rind)
* 250ml green apples
* 125ml finely grated carrots
* 500g dried fruit cake mix
* 125g dates
* 15 glacéd cherries
* 50g walnuts
* 3 pieces watermelon preserve
* 125ml water
* 5ml mixed spice
* 2ml ground cinnamon
* 2ml nutmeg
* 125ml brandy
* 180g cake flour
* 5ml salt
* 5ml baking powder
* 5ml bicarbonate of soda
* 120g soft white breadcrumbs
* 3 extra-large eggs, beaten

Sauce
* 250ml water
* 250ml sugar
* 250ml sweet wine
* piece of naartjie peel (tangerine)
* 3 whole cloves
* 1 stick of cinnamon
* pinch salt
* 10ml custard powder
* 100ml Van der Hum liqueur
*100ml thin cream

Pudding
Place the brown sugar, butter, grated citrus rind, grated apple and carrot, as well as the fruit cake mix, dates, glacé cherries, walnuts, watermelon preserve, water and spices in a large glass microwave bowl. Microwave for 9 minutes on 100% power and then add the brandy. Cool completely, preferably overnight. Sift the cake flour, salt, baking powder and bicarbonate of soda together and add the breadcrumbs. Add the flour mixture to the fruit mixture, then add the beaten eggs. Mix well. Grease a 2,5 litre heat-resistant glass bowl with margarine or butter. Line the bottom of the bowl with wax paper. Grease the wax paper and turn the mixture into the bowl. Cover well with tin foil. Place the bowl in a large saucepan and fill it two thirds full with boiling water. Cover the saucepan and heat slowly for about 4 hours or until the pudding is done. Remove the pudding from the boiling water and turn out on to a glass platter. Cool, pour about 12 ml brandy on top and wrap well in aluminium foil if you intend to store the pudding. To reheat, return the pudding to the glass bowl, cover and place in a saucepan two thirds full of boiling water. Heat slowly for about 45 minutes until the pudding is heated through.

Makes 1 large pudding.

Sauce
Place the water, sugar, sweet wine and flavourings in a glass bowl and bring to the boil in the microwave oven.
Thicken with custard powder blended with a little water. Bring to the boil once more. Remove the piece of naartjie peel and the whole spices. Add the liqueur and cream and mix well.