Go for gold with this must-try recipe. Loaded with delicious fruits and served with eggnog custard, this pudding will have your guests wanting more.
Serves1212
Cook time3 hr 10 mins3 hour 10 minutes
Prep time25 mins25 minutes, + cooling & standing time
+ cooling & standing time
Ingredients
125g Coles Sweetened Dried Cranberries
125g dried apricots, finely chopped
100g dried apple, finely chopped
100g glacé pineapple, finely chopped
75g dried blueberries
50g glacé ginger, finely chopped
2 tsp finely grated orange rind
125g butter, chopped
3/4 cup (165g) caster sugar
1 tsp bicarbonate of soda
3 Coles Australian Free Range Eggs, lightly whisked
1 cup (150g) plain flour
2/3 cup (100g) self-raising flour
1 tsp mixed spice
1/2 tsp ground ginger
2 tbs Cointreau or brandy (optional)
Eggnog custard
2 cups (500ml) milk
1 cup (250ml) cream
5cm-strip orange rind
4 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
1 1/2 tbs cornflour
1/2 tsp mixed spice
2 tbs Cointreau or brandy (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease an 8-cup (2L) metal pudding basin. Line base with a disc of baking paper. Place cranberries, apricot, apple, pineapple, blueberries, ginger, orange rind, butter, sugar and 2/3 cup (160ml) water in a large saucepan over medium heat. Cook, stirring, for 3-5 mins or until the butter melts and sugar dissolves. Reduce heat to medium-low. Simmer, stirring occasionally, for 5 mins. Remove from heat. Stir in the bicarbonate of soda. Transfer to a large heatproof bowl. Set aside to cool completely. Stir in the eggs. Sift over the combined flour, mixed spice and ginger. Add Cointreau or brandy, if using, and fold to combine.
Step 2
Spoon mixture into prepared basin. Secure with a tight-fitting lid. Place in a large saucepan. Pour boiling water into the pan until halfway up the side of the basin. Cover the pan. Bring to the boil over medium heat. Cook for 3 hours, topping up water as necessary.
Step 3
Meanwhile, to make the eggnog custard, heat milk, cream and orange rind in a medium saucepan over medium-high heat for 4 mins or until mixture comes to a gentle simmer. Remove from heat. Whisk egg yolks, sugar, cornflour and mixed spice in a heatproof bowl until pale and creamy. Gradually whisk in the milk mixture. Return to the pan. Place over medium heat and stir with a wooden spoon for 6-8 mins or until the custard thickens and coats the back of the spoon (don’t let it boil). Remove from heat. Stir in the Cointreau or brandy, if using.
Step 4
Carefully remove pudding basin from the pan. Place on a heatproof surface and stand for 10 mins. Remove the lid. Turn the pudding onto a serving plate and serve with eggnog custard.
