Berry Mix and Fig Christmas Pudding

Serves 10

• 450g Fruit for Life Berry Mix with Sultanas
  
• 120g Fruit for Life Premium Quality Dried Figs, chopped
  
• 60ml dark rum or brandy
  
• 120g butter, softened
  
• 120g brown sugar
  
• 2 large eggs
  
• 1 tbsn golden syrup
  
• 150g plain flour
  
• 1 tspn mixed spice
  
• ½ tspn cinnamon
  
• ½ tspn nutmeg
  
• 1 small apple, peeled and grated

Mix dried fruits with rum or brandy and soak overnight.

Cream butter and sugar. Add eggs gradually, beating well and add the golden syrup with the second egg. Mix sifted dry ingredients into butter mixture. Add the dried fruit and apple, stirring until combined.

Line the base of a 1½ litre basin with a circle of baking paper and grease bowl well. Spoon the pudding mixture into the basin and firmly push down with the back of a spoon to remove air bubbles.

Cover the pudding with a circle of baking paper. Seal the bowl with two layers of plastic wrap. (A pudding tin can also be used.)

Place into a large saucepan and fill half way up the side of bowl with boiling water then seal the saucepan with a lid. Gently boil for 3½ hours.

Remove from saucepan and allow to standing for 15 minutes. Run a knife around the edge of pudding and invert onto a plate.

Serve hot with custard, brandy sauce or ice cream.

Pudding can be prepared in advance and reheated on Christmas Day.

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